I almost made buttermilk pancakes last weekend but my buttermilk had gone to a bad land far away so I settled on crêpes 🙂 And, why not? they are wonderful and soft and you can adorn them with just about anything! They can be eaten as sweet or savory. I chose the sweet path 🙂 I believe this was the first time I had made crêpes–I know, how appalling! They are usually made with wheat flour or buckwheat flour or both.
Now I have a problem with buckwheat groats (yuckety, yuck). For those of you who are fond of buckwheat..well… I tried to cook that grain-like seed with onions and beef broth but ahhhhhh! I could neither stomach it nor stand the smell so it went into the trash. I hate wasting food but I could not like it. For all I know, buckwheat flour may taste great (NOT) in crêpes and I may consider, maybe, using it next time but this time I used white all purpose flour.
Oh! I just remembered that my husband had brought back from France a small cookbook filled with Crêpes and Galletes and it has different sweet and savory recipes, using sausage, prosciutto, duck, pineapple, Calvados–though not all on the same crêpes 🙂 And of course the recipes use buckwheat flour and wheat flour. There is no escape!
Crêpewards and onwards!
I used Alton Brown’s recipe from the Food Network. Like I said, you can put just about anything in these babies–so go ahead and experiment and even though the recipe does not say drink some liquor before pouring batter in pan, it is implied 🙂
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.