• Makes approx. 6 crepes.
• Bring France to your home by making crepes (thin pancakes) in your own kitchen. In Paris, they’re sold by vendors on the side of the road and are filled with a variety of sweet or savory fillings:
- Fresh fruit (berries, peaches & kiwi)
- Apple sauce
- Sautéed pineapples drizzled with hot fudge
- Chocolate sauce
- Melted cheese, ham and egg filling.
|1 ½ cup+||Milk|
|2 tbsp||Pure vanilla extract|
|1 tbsp||Orange juice OR orange liqueur – do not use for a savory crepe filling|
|½ tsp||Orange extract – only add if using orange juice|
|3 large||Egg yolks|
|1 ½ cups||All-purpose flour – sifted (to make chocolate crepes, substitute ¼ cup sifter cocoa powder for ½ cup of the flour)|
|5 tbsp||Melted butter|
|¼ cup||Vegetable oil – for brushing pan|
• Using a high-speed blender helps to ensure that all lumps are removed from batter.
• Place milk, vanilla, and orange flavouring in blender. Add yolks, sugar, salt, flour, and then butter.
• Blend on high speed for 30 seconds. Scrape sides of blender; blend 30 seconds more.
•Transfer batter to an airtight container; refrigerate at least 2 hours or overnight.
• Brush a 6 1/2″ to 7″ crepe pan or nonstick skillet with oil.
• Heat on medium until just starting to smoke.
Step 1 Remove skillet from heat; quickly pouring 2 tablespoons of batter across the pan’s mid surface..
Step 2 With speed (in 2 to 3 seconds) tilt skillet in all directions to thinly cover the batter over the entire bottom of the pan. Return it to heat for about 1 minute. Sharply shake pan in a horizontal motion to loosen the crepe.
Step 3 Lift edges with a spatula to inspect underside. When golden brown, turn crepe by using two spatulas or by flipping crepe with a toss of the pan.
Step 4 Cook about 30 seconds more, until spotty brown. Slide crepe onto a plate. To keep warm & moist, cover with a 100% cotton tea towel in a 200° oven.
Repeat steps 1- 4 Grease pan again with oil, heat to just smoking, and repeat with remaining batter. To keep warm, cover with an ovenproof dish in a 200º F oven. Or make up to a day in advance; reheat, covered with foil, in a 300º F oven until warm.
• To serve, fill with filling of choice, roll in a tube or fold in quarters. OPTIONAL: Sprinkle crepes with a little powdered sugar & dollop of whipping cream.
Adapted recipe courtesy of: www.mahalo.com & www.marthastewart.com