May 012017
 

 

Anne Schaeffer - Enjoy

A few days ago, I was watching a show all about crepes, and it got my mouth watering. Since then, they have been pretty much all I could think of, and the show brought up great memories of the first time I ever had crepes.

I was a bit of a late bloomer when it came to trying them, but at the same time, I was pretty lucky, because I’d never tasted bad crepes – as if there is such a thing!

WVM May 2015 Anne ENJOY ImageThe first ones I ever ate were made by a good friend of mine from back in my pastry school days. She is a wonderful French woman and made them for me using her mother’s recipe. They were so delicious.

The ones we made were sweet crepes that, once cooked, we flavored with the slightest sprinkle of sugar and a touch of lemon juice. This is still one of my favorite ways to eat them… simple and uncomplicated.

Crepes are best when you make the batter the night before. Letting it sit in the fridge allows the flavors to come together beautifully. In addition, preparing the batter the night before means less work in the kitchen when you’re ready to make them.

Crepe can be made sweet or savory.  To modify this sweet recipe to savory, just leave out the sugar, vanilla, and rum.  Then, add in cheese, ham, herbs, or other savory ingredients in the filling.

Ingredients

3/4 cup all-purpose flour
1 teaspoons salt
1 cup milk
2 eggs
2 tablespoons sugar
1 tablespoon melted butter, plus more for cooking crepes
1 teaspoon vanilla extract
1 teaspoon dark rum

Directions

Put the flour, salt, and sugar into a large mixing bowl. Whisk to incorporate. Make a well in the center, and add the eggs. Slowly add the flour to the eggs until well incorporated and smooth.

Add the butter, rum, and vanilla. Gradually whisk in the milk. Cover and let sit in the fridge for at least an hour, up to overnight.

Heat a skillet to medium-high heat, and melt a small amount of butter. Swirl the pan around so the bottom is lightly coated.

Add ¼ – 1/3 cup batter to the pan. Immediately lift the pan and swirl so the bottom of the pan is coated with a thin layer of the batter.

Cook until the sides begin to brown and lift slightly off the pan. Gently flip the crepe, and cook for an additional 30 seconds to 1 minute.

Remove the crepe, and set it aside. Repeat the above steps with the remaining batter.

Serving Suggestions

These are sweet crepes. So, feel free to fill them with anything sweet and dessert-y you like, such as ricotta, mascarpone, honey, jam, berries, bananas, ice cream, Nutella, peanut butter… use your imagination!

Anne Shaeffer is a pastry chef and an accomplished graduate of the French Pastry School in Chicago. She is also the founder of the luxury chocolate company Sulpice Chocolat. Email her your questions or ideas for future columns! ContactWebsiteFacebookTwitter

Photo Credit –  Ruocaled