Crepes

I bought too much milk again.

This particular entry is devoted to the pancake part of crepes.  I'll give you some filling suggestions, but actual filling recipes will come along whenever I do them.

Most of the recipes I found included buckwheat flour.  I couldn't find any, even at Sprouts.  That was surprising.  I've always made this recipe with just plain AP flour, so it doesn't matter to me.  You could use whole-wheat flour for part of it to make it more on the savory side.  The recipe I'm posting is neutral, for either sweet or savory.  It's also the single-egg proportion.  Feel free to double or triple the recipe if needed.

I also tend to make my crepes in a 6" skillet instead of the more common 8".  They're easier to flip.  It depends if you plan to serve just one or several per person.  A smaller crepe is ideal for desserts and uncomplicated fillings.

The first crepe is usually a loss, as the pan is either too hot or too cold, and you won't know it until you pour some batter into it.  Don't stress, just move on.  If you're not using the crepes right away, separate them with wax paper, seal in a plastic bag, and either refrigerate or freeze.  They can be reheated in a low oven until they regain their crispy-ness.

There are several folding techniques.  The easiest is to fold it over the filling like an omelet.  Next up is folding it in quarters.  That's how it is usually served in France, so you can put the crepe in a paper cone.  I've even had it open on a large plate with the fillings on top.  You fold it yourself.  The rolled version that most people think of for crepes is actually rarely used.

Fillings can be savory or sweet, with or without sauce.  Today, I put in some brie, fresh spinach, candied walnuts, and oven-dried tomatoes.

*3/4 C milk
1 egg
1/3 C flour
oil for greasing pan

1.  Beat together milk and egg.  Pour into pitcher containing flour a little at a time until thoroughly incorporated.  Let rest in fridge for at least an hour, or even overnight.  This allows the gluten to develop slowly and dissolves lumps.

2.  Stir batter.  It should be the consistency of heavy cream.  If too thick, add a little milk.  The thinner the batter, the crispier the crepe, but it has to have a little body.

3.  Preheat skillet, preferably non-stick, at medium heat.  Grease with a few drops of oil.  Generally, I pour about a tablespoon of oil, swirl it, then drain it to a heat-safe container.  I continue to re-use this oil in the same manner for the whole batch, and it's usually enough.

4.  Stir batter briefly.  Pour several tablespoons of batter into pan and quickly swirl until bottom of pan is coated.  Continue to swirl until batter is set in a thin layer, then place pan back on burner.  Allow to cook until edges are browned, about 2 minutes.  Loosen with a spatula and flip (the easiest way is to use your fingers).  Cook an additional 30 seconds, or until parts of underside are browned.  Set aside on warm plate and cover with a clean towel.  Re-oil pan and start again, stirring batter before each crepe.

Note: if you decide to use two pans to cut your time in half, stagger when you pour the batter.  Also, two pans probably will not hold heat the same way.  I tried it, and one of the pans wasn't very good.  It makes good scrambled eggs, just not so much with the crepes.

Makes about 5 or 6  6" crepes

Difficulty rating  :)