Crepes and Minestrone
I love making crepes. The only reason I don’t make them more often is that the crepe pans live at the back of the pots and pans cabinet. Yesterday I whipped up a batch of batter in the morning – right, the other reason I don’t make crepes more is that I usually don’t have the foresight to make the batter ahead of time, and resting is a crucial component in the crepes’s ultimate consistency – and not even last-minute dinner plans with Bert & Vivi’s mom and Storkbite’s mom kept me from cooking up a batch of ham and cheese crepes.
Storkbite Stew is always full of good ideas. Her most compelling reside at the intersection of food and community, and so tonight I am the fortunate recipient of a pot of minestrone and a batch of chocolate chip cookies lovingly prepared by a third mother and her 4-year old daughter. In two weeks I have the pleasure of returning the favor. I love living on Sesame Street.
Savory Crepes, from The Joy of Cooking
Ingredients
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
1/4 teaspoon salt
Directions
- Pour the batter into a pitcher or other container with a pouring lip.
- Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.).
- Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter.
- Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.
- Stack the finished crepes between sheets of wax paper.
- Use immediately or let cool, wrap airtight and freeze for up to 1 month.
This recipe claims to make 12 crepes; I have small pans and it made 7. Why not double the recipe? You know that the first one in each pan never comes out right anyway.
Tags: recipes
This entry was posted on Thursday, February 18th, 2010 at 5:05 pm and is filed under food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
