Posted by fourclankitchen on January 3, 2010
There are many recipes for making crepes, but the one in the Lukins and Rosso’s “The New Basics” is absolutely the best. Better even than the ones we ate is Paris. No, really. This recipe uses less flour than most- and the crepes have this delicate, melt in your mouth quality.
1 cup unbleached all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 cup milk
1/3 cup water
3 tablespoons unsalted butter,melted
The prep could not be simpler. Just whir the flour, salt and sugar in a food processor, add the eggs, milk and water with the motor running. Crepes are among the few things that I still use a non-stick pan for, it is too much work to make these on a cast-iron griddle. Heat up your non-stick skillet, add a pat of butter and then wipe off the butter with a paper towel. The skillet is ready if an added drop of water skitters off the surface. Add a ladleful (about ¼ cup) of batter, cook for 90 seconds, flip, cook for 30 seconds or more. If you like crisp crepes, make the recipe as is, if you like them a little more meaty (as I do), then reduce the water to a ¼ cup or omit completely.
The first side of your crepe will look like this:
The second side, should be cooked for a shorter time than the first one.
Roll these up with powdered sugar and lemon or smear with a good quality jam for breakfast or brunch. This is our favorite way to eat them. However, if you prefer to eat them savory or serve these for dinner, roll them up with mushrooms or steamed asparagus sautéed in butter.