Crepes!

I have been searching for a while for a good recipe for crepes and I should have known all along that Julia Child would have the best recipe!

All Purpose Crepes

from The Way to Cook by Julia Child

 

Manufacturing Note: (From Julia C.)

I like instant-blending flour (that sandy-feeling granular flour) for crepes since the batter is ready to use after only 10 minutes rest, which is needed for the flour granules to absorb the liquid and make a tender crepe.  Regular flour wants a rest of an hour of more.

For 20 crepes 5.5 inches round, 0r 8-10 crepes 8 inches across.

 

1 cup flour (instant-blending preferred, but all-purpose, scooped and leveled, will do; see preceeding note)

2/3 cup each cold milk and water

3 large eggs

1/4 tsp salt

6 Tbs clear melted butter (butter spooned off the milky residue)

 

Special equipment suggested: A whisk; a 2-quart measuring pitcher is useful; a frying pan with a 5.5 to 6 inch bottom diameter- I like heavy duty no-stick, but a well-seasoned cast iron pan works well, too; a large cake rack.

The crepe batter.  Measure the flour into the pitcher or a bowl, then whisk in by dribbles the milk and water to make a perfectly smooth blend (I would recommend sifting the flour before- Julie) (if using regular flour, after mixing pour the batter through a fairly fine meshed sieve [I use a sifter but I have been meaning to by a sieve because it would be a lot easier- Julie] to remove any lumps.)  Whisk in the eggs, salt and 3 tablespoons of melted butter.  Let rest for 10 minutes- 1 hour or more in the refrigerator for all-purpose flour.

Cooking the crepes.  Heat the crepe pan until drops of water dance on it (I love how Julia says that), then brush lightly with melted butter.  Pour 1/4 cup of the crpe batter into the center of the hot pan and tilt it in all directions.  The batter should cover the pan with a light coating; pour out any excess.  After 30 seconds or so, the bottom of the crepe should be lightly browned- lift an edge with a spatula to see.

Shake and jerk the pan by its handle to dislodge the crepe, then turn it over with your fingers or a spatula, or flip it over by a toss of the pan.  Cook it 15 to 20 secons- this under side is the nonpublic side, and is never more than a spotty brown.

Storing.  Transfer the crepes as done to the rack and, when thoroughly cool, you may stack them with no fear of their sticking.  Slip them into a plastic bag; store in the refrigerator up to 2 days, or freeze them for several weeks.