While walking to Oslo yesterday, we passed a relatively new crêperie just down the street. But, we already our hearts set on sushi. Still having it in the back of my head this morning, I hopped onto foodnetwork.com just to see how hard it would be to make a crêpe batter. It seemed super easy, so I took a stab at it. Now making the crêpes... that was a different story.
It definitely takes a little bit of getting used to, but I will try these again. I didn't focus on the filling this time as I didn't know how bad I would ruin the crêpes, so I just filled them with cream cheese and/or Nutella. Next time I plan on trying some sort of bananas foster.
Luckily, I didn't ruin the crêpes horribly and they were very yummy! Here is the recipe that I followed:
Crêpe Batter
Ingredients
1 cup all-purpose flour
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled, plus some for the pan
1/2 teaspoon salt
Instructions:
In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds. Turn the motor off and scrape sides down, with a rubber spatula. Transfer the batter into a bowl and let it stand, covered, for 1 hour. The batter may be made up to one day in advance.
Heat a 7 to 8-inch crêpe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat. Brush the pan as necessary with butter. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe until the under side is browned lightly. Turn the crêpe, brown the other side lightly and transfer to a plate. Crêpe can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.
Makes 20 crêpes.
It definitely takes a little bit of getting used to, but I will try these again. I didn't focus on the filling this time as I didn't know how bad I would ruin the crêpes, so I just filled them with cream cheese and/or Nutella. Next time I plan on trying some sort of bananas foster.
Luckily, I didn't ruin the crêpes horribly and they were very yummy! Here is the recipe that I followed:
Crêpe Batter
Ingredients
1 cup all-purpose flour
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled, plus some for the pan
1/2 teaspoon salt
Instructions:
In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds. Turn the motor off and scrape sides down, with a rubber spatula. Transfer the batter into a bowl and let it stand, covered, for 1 hour. The batter may be made up to one day in advance.
Heat a 7 to 8-inch crêpe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat. Brush the pan as necessary with butter. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe until the under side is browned lightly. Turn the crêpe, brown the other side lightly and transfer to a plate. Crêpe can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.
Makes 20 crêpes.
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