Crêpes Sucrées
Why I Love This Recipe
On a recent expedition into the depths of my kitchen cupboards I was reacquainted with my very first piece of specialized cookware… my old poêle à crêpes, or rather, carbon steel crêpe pan. Purchased some 13 years ago, the crêpe was my first foray into cooking something other than ramen noodles. I remember thinking that I would be able to stuff them with many different things and increase my culinary repertoire. And “Boy oh howdy!” did I stuff them with just about anything. Chocolate pudding, Bananas and Jam, Asparagus and béchamel (Once I figured out what béchamel was), chicken, beef, pork, lamb, or ignited in a sea of Cointreau. I made Thanksgiving crêpes (Turkey with a cranberry glaze), cream cheese and green olive (don’t ask). I stuffed them with scrambled eggs and bacon for breakfast, ham and cheese for lunch, chicken and mushroom for dinner, cardamom pastry cream and blood orange for desert. I had become a crêpe fiend. If you gave me a food and I would deftly wrap it up in a thin lacy pancake. Then I suddenly got board, lost momentum, or maybe it was when I tried to use liverwurst in my latest filling idea… It was over. 6 months after purchase, the crêpe pan, purchased at Kitchen Kaboodle in Portland, was retired. Well, at least until I brought it out of retirement 2 years ago to attempt Saganaki (Greek Flaming Cheese) at home and almost caught the kitchen, as well as myself, on fire. So now, after reminiscing about culinary expeditions past, I think it’s time to dig out the old crêpe recipes and let go my newly found fear of fire, and make some good old Crêpe Suzette, which, incidentally, is equally delicious in a sea of Grand Marnier as in the traditional Cointreau.
Ingredients You'll Need
2 large eggs
3/4 cup + 1 TB Whole milk
2 TB Water
2 TB unsalted butter, melted
2 tsp sugar
1/2 tsp Vanilla (optional)
Pinch of kosher salt
3/4 cups AP flour
Olive or Canola oil for crêpe pan
Directions
Combine all liquid ingredients in a blender with sugar and salt; blend thoroughly.
Add flour 2 TB at a time and pulse before each addition until all flour is added, then blend for 1 minute until smooth.
Place batter in a bowl, cover with plastic wrap and chill for 1 hour.
Heat a 7in skillet or crepe pan and brush lightly with oil.
Pour ~ 3 -4 TB of batter into the heated pan while tilting to spread the batter over the bottom of the pan.
Crepe is done when edges turn light brown.
Turn out onto paper towel & cool.
