Crêpes (06.29.12)

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by Ryan Murray, La Caille

  • Scant 1 cup (4 ounces) all-purpose flour
  • Pinch of Kosher salt
  • 3 large eggs
  • 1 ¼ cup milk
  • 4 tablespoons (2 ounces) unsalted butter, melted
  • 1 tablespoon minced chives

You can make crepes savory or sweet, depending on the dish you’re serving.

Place the flour and salt in a bowl and create a well in the center of the flour.  Whisk the eggs and milk together and pour into the well. Whisk the flour and egg mixture together, then whisk in the butter. Strain the batter through a fine-mesh strainer and stir in the chives.
Heat an 8 ½-inch nonstick crepe pan over medium heat until hot. Spray with a non-stick spray, then use a 1-ounce ladle to pour the batter into the center of the skillet (or add 2 tablespoons of batter to the skillet). Rotate the skillet in a circular motion to cover the bottom of the pan evenly with the batter (if you hear it sizzle in the pan, your heat is too high). Cook for 30 to 45 seconds to set the batter. Then use a small narrow spatula to gently flip the crepe. Cook for only 10 to 15 seconds more, to set the second side.
Remove the crepe and place it with the nicer side down on a paper towel. Repeat for the remaining crepes, spraying the pan as needed, and layering the paper towels and crepes.
When you are ready to fill the crepes, just lift up the towels and fill the crepes – the best side of the crepes will be on the outside.

Make 14 to 18 crepes.

Dessert Crepes:  Omit the chives.  Add 1 tablespoon of sugar to the dry ingredients. Add 1 teaspoon pure vanilla extract with the eggs.