(From Cuisine Magazine, Aug. 2001)

Ever since Santa brought me my wonderful Berndes crepe pan, I've been so excited making crepes for all occasions. (Berndes is the very BEST pan---absolutely nothing sticks! You can get it through Professional Cutlery on my Online Shopping Page.) After conquering my feeling of intimidation, I plunged right in and it turned out to be a whole lot easier than I thought. So here goes----and don't be disappointed if the first 1 or 2 don't turn out right----usually they don't. Just keep on going!!! The rest of them should be fine.

1-1/4 cup whole milk
1 cup all-purpose flour
2 eggs
3 tablespoons sugar
3 tablespoons melted and partially cooled butter
1 tablespoon lemon zest (optional)
1 teaspoon vanilla extract (optional)
1/4 teaspoon table salt (not kosher or sea)
Process all ingredients in a blender until mixture is smooth. Cover and refrigerate at least 1 hour.
Heat a 10-inch non-stick skillet over medium heat; brush lightly with melted butter. Pour about 1/4 cup of batter into the skillet and swirl to coat the bottom. Cook 30-40 seconds; flip and cook about 5 seconds. Transfer cooked crepe to a plate and continue the process to make about 12 crepes.
Place all crepe batter ingredients into a blender and process at high speed 10 seconds. Scrape sides of the pitcher and blend another 10 seconds. Transfer mixture to a bowl if desired. Cover and chill at least 1 hour.
Heat a 10" non-stick skillet over medium heat 2-3 minutes. To test if pan is hot enough, sprinkle a few drops of water in the pan---if they "dance", it's ready. Brush the bottom of rhe pan and 1" up the sides very sparingly with melted butter.
With one hand, lift skillet off the burner; with your other hand, measure a scant 1/4 cup of batter (nearly full 2-ounce ladle). Pour batter to the side of the skillet (not the center) and immediately start swirling to coat the bottom. Fill any holes with batter left in the ladle.
Place skillet back on the burner and cook crepe until edges brown slightly, 30-45 seconds. Loosen crepe around the edge with a heatproof spatula; gently pick it up with your fingers and flip it. Cook 5 seconds just to dry out the other side.
Transfer crepe to a plate; continue cooking, stacking each one between parchment or waxed paper. Cool completely and wrap with plastic; keep at room temperature until ready to serve. They also can be chilled for 1 day or frozen up to 1 month.
TROUBLESHOOTING: If your crepe looks like this---

Batter too thin-------Batter too thick-------Pan is too hot-------Too much butter

QUESTIONS? Try me----e-mail me at shaboom@shentel.net!


Copyright 2005 Carol Stevens, Shaboom's Kitchen, All Rights Reserved