Crêpe ~ Impressive, delicate, yet durable|
- Let the batter stand for an hour or more after you have mixed it, before frying the crêpe. As it stands, the starch in the flour absorbs liquid, making more tender crêpes. Batters that sit will thicken slightly; dilute them with a little water to the consistency of heavy cream.
- Always have your crêpe pan heated to a point where a small amount of water dropped on the pan will bounce and dance about. If the pan is either too hot or too cool, the batter will not adhere.
- Grease the pan well with coconut or avocado oil between crêpes.
- Remove pan from heat to add the batter. Pour 1½-2 oz. batter directly into the center of the pan, and then quickly roll the pan about so that the batter covers the bottom. If the batter is too thick add a teaspoon of water at a time. If crêpes have a ‘lacey’ look, add more flour.
- Cook briefly until crêpe starts to brown on bottom. It is not necessary, but you can turn over and cook a few seconds on the other side, or slip it under a broiler for a moment. Slide onto a tea towel or cooling rack. Continue until all batter is used.
- Cool and use immediately, or stack with wax paper between each crêpe. Wrap well and refrigerate for later use or freeze wrapped in plastic.
|Basic Folds - left to right ... Rolls, Cornucopias, Envelope, Pocket, Triangles|
|Fresh Strawberries, Whipped Cream and Maple Syrup|
CHOCOLATE CRÊPES Yield:
about 12 crêpes
I have used this recipe for years, from the Food Network~Laura Calder’s ‘French Food at Home’. Stuff these crêpes simply with sweetened whipped cream and fresh summer berries or sliced bananas. Serve with ‘Hazelnut Chocolate Sauce’ (recipe below).