I once whined to my mother (aka: Knower of All Things Culinary, and Go-To Person for All of Life's Quanadries) that I couldn't make a decent crepe without a crepe pan, and she waved my complaint away with her hand, insisting that while a crepe pan is nice, it's definitely not necessary.
On NPR's Kitchen Window series, we're reminded of this glorious food. Really, how can one simple butter-flour-milk mixture hold so much potential? NPR provided two simple recipes - one for a sweet crepe, and one for savory. I decided to tackle the savory one, substituting Morningstar faux chicken strips for real chicken. (The greenish blob on the top is 365 Brand Pesto - I really have to work on presentation).
As I attempted the little devils, I came to some important conclusions:
1). Let the butter soften before mixing it in the food processor. Otherwise, you will wind up with weird lumps in your batter.
2). Make sure your pan is really, really hot and really, really well-oiled.
3). If you do not like gummy, rubbery crepes, add ONLY 1/4 cup of batter and cook until the thing is lightly dotted with brown spots.
4.) If at first you don't succeed...
As you can see by the myriad conclusions, it took one or two tries before I figured it out. Granted, they aren't as good at the ones at Philly's Beau Monde, but I was pretty darn proud of myself. But if anyone has any tips for next time (I still have some batter left), please - I'm all ears!
(Oh - and mom was totally right about the pan thing).
May is National BBQ Month and National Hamburger Month
Cupcakes, not for dessert (unless beef is your idea of a treat)
Because eating French Fries in the car is so tough
Reader Comments (Page 1 of 1)
4-10-2008 @ 6:36PM
Branwine said...
I am going to build a sand sculpture (sandscapes.com is me and my dh's company)in Philly at Bejamin Franklin Square in May and was very excited to see this Beau Monde in Philly! I must go and try it. But my favorite is reading terminal! OMG! I loveeeeeeee that place! Every time we visit I rush there for a hot turkey sandwich and some nasty dessert of sorts!
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4-10-2008 @ 6:36PM
Julie said...
My crepes work out the same way as my pancakes do, the first one or two are disasters then all the rest that follow seem to turn out perfect.
http://www.noshtalgia.blogspot.com/
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4-10-2008 @ 6:38PM
CreamBunny said...
Oh Ellen, this looks sickening. and grainy. and blurred. and definitely out of focus. ...Why? quite the quandary....
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4-10-2008 @ 8:08PM
ben said...
I know it's heresy but these ultra cheap pans from Ikea absolutely rock at making crepes (which I do for my wife a few times a week). These and Pam spray: http://www.ikea.com/us/en/catalog/products/96225800
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4-11-2008 @ 12:14AM
clarice said...
Wow three eggs is a LOT for a crepe recipe and what's with the water? This is my dad's crepe recipe, it can be used for sweet or savory toppings but I always lean sweet :)
1 cup flour
1 cup milk (low-fat works fine)
1 egg
dash of canola oil or very soft butter
pinch of salt
It is very important to blend well which is best done with room-temperature ingredients. Each crepe should be no more than 1/4 each. Fry in butter but if butter is browning, pan is too hot. I can do these even in my ten dollar iron frying pan so the pan means nothing.
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4-11-2008 @ 12:57PM
Matt said...
3 eggs does seem like a lot. And I don't understand the water thing at all, what's wrong with milk? (My recipe also has some melted butter) What always seemed important to me was letting the batter sit for a while so that the starch would soak up liquid and any gluten made whisking the batter smooth would relax. And yes, the first two crepes always get thrown out (or eaten in the kitchen before serving friends). Pam and a teflon pan and you're all set.
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4-11-2008 @ 12:59PM
Ellen Slattery said...
Thanks so much for the help, everyone! I'm going to try them again tonight, and this time, I'm prepared. Everyone (okay, ALMOST everyone) has been hugely helpful.
Peace,
Ellen
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4-11-2008 @ 3:23PM
Tina said...
To make really great crepes, the batter should sit overnight in the fridge (the top covered). If you don't have overnight, 2 hours should do it. Not sure why, but this is how I learned it from a Frenchman and my crepes come out very well. Also, you should try a classic buckwheat crepe (http://saveur.com/food/classic-recipes/crpes-de-bl-noir--50987.html). The recipe is a bit complicated, but I usually throw everything in the food processor and they come out fine. Amazing for savory crepes.
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4-13-2008 @ 1:16AM
heiligekuh said...
I generally sacrifice the round crepe and cut two out of the giant rectangle of my griddle. (similar to http://tinyurl.com/5r4kzm )
Crepes aGoGo in SF uses these lovely rimless surfaces, that I've never seen at retail. The griddle is the closest I've come, and it feeds my wife and I at the same time.
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