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Crepes : one of the easiest French recipe

Date Added: June 12, 2012 02:13:49 PM
Crepes are one of the most delicious, and easiest to master items of French cooking, which is notorious for its complexity. They can be made with different types of flour, from buckwheat to wheat, but the recipe below calls for what most people have on hand, all-purpose flour. 1 cup all-purpose flour 2 eggs (regular to large) ½ cup milk (whole is preferred, but 2% may be used) ½ cup water ¼ teaspoon salt 2 tablespoons butter, melted In a large bowl mix together the flour and eggs, gradually stirring in the milk and water until combined. Mix in the salt and melted butter, beating until smooth. It should be about as thick as heavy cream (not as thick as actual pancake batter), and it works best if you chill it in the fridge for at least one hour. Assuming you have all your kitchen ustensils and all clad pans ready, heat a lightly oiled all clad pan over medium high heat - you will want the pan nice and hot before you pour in the batter. I like to use a 9 - 12" pan, depending on how large you want your crepe to be. Scoop your batter into the heated pan (a quarter cup measuring cup works best) and then tilt the pan with a circular motion so that the batter spreads thinly, covering the entire bottom of the all clad pan evenly. Allow the crepe to cook for about two minutes, until the bottom is a light golden brown, then loosen the crepe with a spatula and flip it over to allow the other side to cook. This will not take as long as the crepe will be done almost all the way through from cooking the first side. Now comes the fun part - the stuff that goes inside. This is limited by your imagination only - you can get as intricate as using an orange blintz, or as simple as using fruit preserves or marmalade. But breakfast is not the only thing to use with these wonderful wraps - you can also use bruschetta, meats and cheese or any combination of vegetables that you desire. There is literally no limit to the flavors and textures that can be served, other than the limits of your imagination and pantry. There is no wrong answer on what the insides can be so experiment for your favorites! I love ham and shredded Muenster cheese, and there is little better than an orange marmalade and whipped cream or sweetened crème fresh with some chocolate syrup drizzled over the top. On a plate, arrange the fruit or other fillings in a line down the center of the crepe, then gently roll the wrap around the ingredients, tucking it in like a burrito; you can also stack the crepes, or get fancy and fold the four sides over the top of the ingredients, placing the folded side down for a classy presentation. The crepe makes a classic light breakfast or dinner dish - easy, impressive and delicious!