First published in Wish October 2006
*BAIN MARIE: A larger container holding warm water into which a smaller container, holding ingredients, is set. Bain Marie is a French term for an indirect cooking method or a method to keep foods warm. Uses: melting chocolate or butter, or whipping up an egg-based sauce such as hollandaise or custards.
*CLARIFIED BUTTER: Clarified Butter: To clarify is to separate the fat, milk solids and water from butter. The golden liquid that results is widely used in cooking. How to: Bring unsalted butter to a boil, reduce heat to medium and skim foam from the top. Water and milk solids will separate to bottom of pan, leaving a clear golden liquid on top. Reserve extra clarified for future cooking. Or you can purchase clarified butter (called ghee) from Indian grocery stores.
French | Baking | Pastry | Dessert | All categories...
food
Perfect Crepes
The following recipe will help you turn out the perfect crepe.
Ingredients
| 8 | ounces pastry flour |
| 3 | cups milk |
| 8 | whole eggs |
| 1 | egg yolk |
| 1 | pinch of salt |
| 1-2/3 | ounces clarified butter*, melted |
Instructions
- Combine pastry flour and salt in a stainless-steel bowl with 1 cup of milk. Whisk until all lumps are removed.
- Add remaining milk and eggs. Whisk until smooth.
- Let stand for 1 hour.
- Pass batter through a fine mesh strainer and cook according to pan size.
- Place pan over moderately high heat and using a pastry brush, brush pan with a little clarified butter. When butter just smokes, pour in enough batter to cover the pan. Using a ladle or measuring cup makes this job easy and less messy. Tilt pan in all directions to spread a thin layer of batter across the bottom of pan.
- Cook crêpe until bubbles begin to form on the surface, about one to two minutes. Lift up the edge to check on the colour ‹ if the crepe is browning too quickly, turn down the heat.
- When underside of crepe is golden, flip and cook for one minute more or until other side is golden. Remove from pan and continue process with remaining batter.
CHEF’S TIP Crepes freeze really well so make extra and store a batch for easy access. If you are cooking a large batch of crepes at one time, keep your batter in a warm bain marie.* Batter that is slightly warm makes an even better crepe!
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