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Featured Cookbook
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Savory Crepes
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Book Description
Foodies may declare crêpes "in" or "out," but they are a welcome treat for most of us. Lou Seibert Pappas explains that "crêpe" is the French word for pancake, and that the dish originated in Brittany, in northwestern France. Until about 100 years ago, all crêpes were made from buckwheat flour. Pappas departs from that tradition by providing 15 recipes for different kinds of crêpes
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Crepes: Sweet & Savory Recipes for the Home Cook
Authors: Lou Pappas,Lou Seibert Pappas,Jean-Blaise Hall
Date: March 1998
ISBN: 0811816966
Publisher: Chronicle Books
Paperback
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You can vary the flavoring of these sweet crepes to suit the intended fil1ing: rum with chocolate or nuts, Cointreau with orange or lemon, amaretto with almonds, Frangelico with hazelnuts, framboise with raspberries or strawberries, Cognac or brandy with stone fruits such as peaches or nectarines, and Calvados with apples
Makes sixteen to eighteen 6- or 7-inch crepes, or ten to twelve 9- or 10-inch crepes.
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2 large eggs
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1 cup milk
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1/3 cup water
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1 cup all-purpose flour, preferably bleached
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2 tablespoons sugar
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1 teaspoon vanilla extract
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1 tablespoon rum, Cointreau, amaretto, brandy, or other liqueur (optional)
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2 tablespoons butter, melted, plus 2 to 3 teaspoons for coating the pan
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In a blender or food processor, blend the eggs, milk, water, flour, silgar, vanilla, optional flavoring, and the 2 tablespoons melted butter for 5 seconds, or until smooth. Stir down and repeat, if necessary. Or, to mix by hand, sift the flour into a medium bowl and add the sugar. Whisk the eggs until blended, mix in the milk, water, vanilla, and optional flavoring, and whisk this mixture into the flour; stir ill the 2 tablespoons melted butter. Cover and refrigerate for at least I hour (2 hours is preferable) or up to 24 hours.
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Gently stir the batter if it has separated. Heat a seasoned 6- or 7-inch nonstick er6pe pan over medium-high heat until hot. (Use a 9- or 10-inch pan for larger crepes.) Wipe the pan lightly with butter, lift the pan from the heat, and pour in 2 to 3 tablespoons of batter for a 6- or 7-inch pan, or about cup for a 9- or 10-inch pan, tilting and rotating the pan to coat the surface. Cook until almost (try on top and lightly browned oil the edges, about I minute. Loosen the edges with a metal spatula and flip the crepe over using your fingers or the spatula, then cook the other side for about 15 seconds, or until lightly browned. Turn the crepe out onto a clean tea towel to cool. Repeat with the remaining batter, wiping the pan with butter as needed and stacking the crepes as they are cooked.
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For serving immediately, cover the (crepes with aluminum foil and keep them warm in a preheated 200-degree-F oven. For serving later, wrap them in plastic wrap in quantities intended for each use and slip them into a self-sealing plastic bag. Refrigerate the crepes for up to 3 days, or freeze them for up to 2 months.
ESPRESS0 CREPES: Grind 2 tablespoons coffee beans to a fine powder and add to the dessert crepe batter when blending it.
CHESTNUT FLOUR DESSERT CREPES: Follow the dessert crepe recipe, but replace the 1 cup all-purpose flour with 2/3 cup all-purpose flour and 1/2 cup chestnut flour.
CH0C0LATE CREPES: Follow the dessert crepe recipe, but replace the 1 cup all-purpose flour with 3/4 cup all-purpose flour and 1/3 cup unsweetened cocoa. Replace the 2 tablespoons sugar with 1/4 cup sifted powdered sugar
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Savory Crepes
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Dessert Crepes
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Party Crepe Stack with Pesto Fillings
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