Crêpes
Crêpes, Jacques Pépin
Description
Let us eat crepes! This is a simple recipe for crepes that can be used for both sweet and savory dishes. The recipe is based on Jacques Pépin’s video, which is a great resource for learning how to make crepes.
Ingredients
| Item | Amount |
|---|---|
| eggs | 100g (x 2 eggs) |
| sugar | 12g (1 tbsp) |
| sea salt | 5g (1 tsp) |
| milk | 124g (120ml / ½ cup) |
| all-purpose or pasty flour | 94g (¾ cup) |
| unsalted butter (to be melted) | 42g (⅓ cup) |
Tools
| Items |
|---|
| Cast iron, or any wide pan |
| Scale |
| Stove |
| Whisk or item to mix with |
| Ladle or large spoon to pour with |
| Rag, or oven mit as the pan might get quite hot |
| Spatula or thin flat spoon for flipping crepes |
Recipe
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If using cast iron pan, heat on stove-top while you gather ingredients. If using any other pan, consider heating the pan after you have your items.
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In a large bowl, crack eggs, add sugar and salt and begin scrambling until well combined.
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While continuing to mix, add flour and slowly incorporate milk (the flour will dry up the mixture and we want a batter, not a dough).
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Add unsalted butter to your pan. Once melted, pour into the bowl and continue mixing (the excess butter still on the pan can be used to make your first crepe).
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If the batter looks a little too rich**, this is the moment we will incorporate water. You do not need to use the full amount, and can generally eye this amount as needed.
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Ladle enough of the batter to just barely cover the pan. You should be able to pour onto one edge and allow swirling the pan to do most of the work. The first crepe may fail, but as you continue, you will develop a feel for this.
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The crepe will set on one side after one minute or so. If you peek under the cooked side and notice browning, the crepe is ready to flip. Once flipped, you should only need to cook for about 30 seconds or half the time as the original side.