Half Hour Meals

add to shopping list Ingredients

4 oz flour
1 Egg large
1 egg yolk
1 cup milk
1 oz Sugar
sprinkle salt, herbs, seasonings,
2 oz Clarified butter

Preparation

1) Whisk egg, yolk and sugar by hand.
2) Sift dry ingredients together and set aside.
3) Make this a little on the thick side. Add flour a little at a time, whisk, add little milk, whisk, flour, mix, milk, mix, end with adding flour and final mix, but do not over mix.
4) Add in clarified butter and mix until blended.
5) Strain batter and store in refrigerator in a plastic container with a lid.

Chefs Cooking Tips:

Using a small skillet and two long handled ladles, one for the butter and one for the batter, ladle in butter to coat the skillet and drain remainder back into butter container. Skillet should be well heated, until smoking. Ladle in, 5/6 full ladle, and move the batter by tilting the skillet in a slow circular motion, so the batter covers the entire bottom of the skillet. The crepes should be so thin you can read through them. They should be light in color, turn over for two seconds and take out of the pan…they are ready. Continue cooking 4 or 5 crepes and then cool down the skillet with an ice water bath, on the bottom, do not submerge the skillet. Place the cooked crepes onto parchment lined sheet pan and stagger them atop one another. Cover with plastic wrap and use as needed.

Refrigerate and use same day or next.

Reviews

1/16/10

Belle says:

Don't you just know my weakness!

1/18/10

urbanideas says:

I love making crepes! I grew up doing this with my grandmother. My daughter always asks me to make them for her friends and serve with berries, whipped cream and melted chocolate. I also love them with a shrimp sauce.

1/19/10

simplysandi says:

I have never made crepes before but am really looking forward to trying this recipe!

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