Crêpes
From The Way to Cook (1989)
By the flamboyant Julia Child
~ Just for Julia
The crêpes, that famous thin light French pancake, is any cooks good friend. Crêpes cook in a minute or less, and can be made hours before serving. Not only hours, but weeks and months ahead since crêpes freeze perfectly.
Ingredients
- Instant-blending flour preferred but all-purpose scooped and leveled will do
- 2/3 cup each milk and cold water
- 3 large eggs
- ¼ teaspoon salt
- 6 tablespoons clear melted butter butter spooned off the milky residue
Instructions
- Measure the flower into the picture or a bowl and whisk in by dribble the milk and water to make perfectly smooth blend (if using regular flour, after mixing pour the batter through a fairly fine sieve to remove any lumps).
- Whisk in the eggs, salt, and 3 tablespoons of melted butter.
- Let rest 10 minutes – an hour or more in the refrigerator for regular all-purpose flour.
- Heat the crêpe pan until drops of water dance on it, then brush lightly with melted butter.
- Pour ¼ cup of crêpe batter into the center of the hot pan and tilt in all directions.
- The batter should cover the pan with a light coating, pour out any excess.
- After 30 seconds or so, the bottom of the crêpe should be lightly browned – lift the edge with a spatula to see.
- Shake and jerk pan handle to dislodge the crêpe and then turn it over either with your finger over the spatula or flip it over by the toss of the pan.
- Cook it 10 to 20 seconds; this underside is the nonpublic side and is never more than a spotty brown.
- Transfer the crêpe to the rack and when thoroughly cool you may stack them with no fear of their sticking; slip them into a plastic bag and store in the refrigerator up to two days or freezer for several weeks.