No offense to the American breakfast favorite, but crêpes are so much more than thin, pliable pancakes. Filled, folded, and served hot from the skillet or warm from the oven, crêpes can be made sweet or savory, and they can be turned out in large or small numbers for an elegant dinner party entrée or an easy snack for kids on a rainy afternoon. Once you’ve mastered the pour-tilt-swirl motion for making crêpes in a basic skillet (no griddle or special pan necessary), test it out on the following recipes, which can easily be doubled or tripled. Before you know it, you’ll be flipping, filling, and folding like a pro.
What You’ll Need
Wire whisk or electric mixer
Liquid measuring cup
9- or 10-inch nonstick skillet
3 Easy Steps
1. Lightly grease nonstick skillet with paper towel dipped in canola oil; heat pan over medium to medium-high heat until drop of water sizzles on surface. Pour 1/4 cup to 1/3 cup batter onto one side of pan.
2. Lift skillet off of burner, and tilt pan to spread batter until it covers bottom completely. Cook 1 to 2 minutes, or until edges begin to brown.
3. Loosen edges of crêpe, and flip with thin spatula. Cook 30 seconds more. Add filling, fold or roll up crêpe, and remove to plate. Repeat process with remaining batter and filling. Regrease pan as necessary (about every third crêpe or so, just as you would for pancakes).September 2009 p.36
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Sweet Cornmeal Crêpes with Fresh Blueberries
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Parisian-style Sweet Crêpes
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