Basic Crepes Photo By Katherine Kapp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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The recipe below is adapted from a recipe in the Weight Watchers cookbooks in which some of the whole eggs are replaced by egg whites and the fat content is reduced, making for a lighter batter and more delicate crepe. Read more . Crepes are traditionally made in a special long-handled spider style frying pan with a defined edge, but any small non-stick frying pan will do as long as it can take high heat. You can make all the crepes at once or make them in batches. The batter will keep for a day or two in the refrigerator. Once the crepes are made, they can be wrapped in plastic food wrap, then placed in a zip lock bag and refrigerated or frozen until needed. With minimal practice, you can use two or three pans at once and shorten the preparation time to about 15 minutes once the batter has rested.* Ingredients:
preparation time: about 45 minutes*, plus one hour for the batter to rest |
1 cup all purpose flour |
11/2 cup 1% milk |
2 eggs |
2 egg whites |
1 tbsp. plus 1 tsp. melted butter or flavorless oil (such as canola) |
1/2 tsp. salt |
oil, melted butter or cooking spray for greasing the pan |
heatproof brush or piece of paper towel for greasing the pan if not using spray |
1 or 2 small crepe pans or nonstick frying pans |
Directions:
1. Place all ingredients in blender or food processor and blend about 30 seconds, scraping down the sides of the container once and then blending a few seconds more until batter is completely smooth. (To make by hand: Beat the eggs, egg whites and flour together in a bowl to form a paste, then gradually whisk in the milk, butter or oil and salt to form a smooth batter. Strain through a sieve to eliminate any lumps.)
2. Place batter in a pitcher, cover with plastic wrap and refrigerate for at least one hour to allow the flour to expand. Batter can rest, refrigerated for several days.
3. After that, it will turn gray and unpalatable.
4. To make the crepes:
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6. Remove batter from refrigerator, stir, and check the texture.
7. It should be the consistency of half and half or light cream. If too thick, add a tablespoon or so of water to thin it.
8. Heat pan on medium flame and brush or spray with light coating of oil or melted butter.
9. When pan is hot, pour in about 2 to 3 tablespoons of batter and swirl to coat bottom of pan completely with a thin layer of batter.
10. The process will go much faster if you can work two pans at a time. You can use bigger pans, but larger crepes are a bit more difficult to manage.
11. When bubbles form and edges of crepe turn slightly golden (about 30 seconds), flip or turn crepe over and cook briefly on the other side (about 10 seconds).
12. Remove finished crepe to a plate and repeat for desired number of crepes.
13. Wrap cooled crepes in plastic wrap or foil and refrigerate or freeze until ready to use.
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15. Crepes are almost infinitely adaptable, so it's really up to you what you put in them.
16. For savory crepes, try spinach, asparagus, zucchini or broccoli sautéed briefly with a little onion and/or garlic and herb or spice seasonings such as thyme, basil, saffron or oregano. Add ham, cooked chicken, fish, sausage or seitan to make a heftier meal or to use up leftovers. Roll each crepe around desired filling, then top with cheese, cheese or tomato sauce, or béchamel.
17. Because they are so easygoing, savory crepes can be filled and topped, then covered in foil and refrigerated or frozen until needed. To reheat: Place covered dish in oven and reheat at 350 degrees until heated completely through. Frozen crepes may be reheated directly without thawing. Timing will depend on size of pan.
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19. For sweet crepes, use any favorite ice cream or frozen yoghurt with either cooked or raw fruit or chocolate sauce, or simply sprinkle with confectioner's sugar and add a tablespoon of liqueur or a squeeze or two of fresh orange juice.
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