1 cup flour
1/2 cup water
3 tablespoons sugar
2 1/2 tablespoons butter
3/4 cup milk
non-breakable mixing bowl
no-stick frying pan
Use whisk to mix all the above ingredients in a large mixing bowl. At this point, you can let the batter you have made sit in a refrigerator for two hours or … you can practice your Tarzan yell while banging your non-breakable bowl on the counter top to get the air bubbles out.
Spray the frying pan with no-stick spray, or add just enough butter or cooking oil to coat the bottom. Pour about two tablespoons batter in the middle of the pan. Swirl it around right away, particularly after pan gets hot, so the batter covers as much surface as possible.
Cook for 20 to 30 seconds or until batter has firmed. Carefully flip the crepe over. Try not to fold the batter while doing so. (This takes some practice. Try to get the entire spatula under the crepe.) Cook for 20 seconds more. Keep making crepes until you run out of batter.
Lots of yummy ingredients can go inside a crepe. My favorite is butter and confectionary sugar. Other tasty fillers include: blueberry and strawberry jams, hazelnut spread, ham, and cheese. Place the filler of your choice in the bottom-center part of the crepe. Form the crepes as you would a burrito. Fold the sides in a little bit and roll up from the bottom.
If you want to serve your crepes cold, put them on a plate to cool off. The crepes can be stacked once they are cold. But if you’re like me you’ll want to eat now. Eat them while they’re hot.
1) Crepes in French is spelled, crêpes.
2) This dish is pronounced creps in France. Many people in America call it crapes. When the waiter takes your order don’t pronounce it, “Creep.”
3) Crepes are often served by themselves or a dessert.
4) Crepes could be served as an hors d’oeuvre.
5) Here’s a tip for little boys. Pronounce hors as oars. If not you might say it in a way that gets you sent to your room, particularly if your mom is entertaining your neighbors.
6) So when your mom asks you to serve her guests, ask them, “Would you like one of these?”
– Chef Paul
As an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com