Crepes By Ratio
[nlg:968708]
Method
-
I
Average crepe is 2 oz so adjust recipe to number of crepes you need.
-
II
My large eggs are about 1.875 oz each.
-
III
Use a scale and zero bowl, add eggs and note weight. Zero scale.
-
IV
Add same weight milk. Zero again.
-
V
Add 1/2 the weight of egg.
-
VI
Whisk well. Let it sit fo flour hydrates.
-
VII
Crepe pans or nonstick pans need less fat for cooking, resulting in a lighter crepe. A well seasoned cast iron would be good. A clean stainless steel pan will suffice.
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VIII
Using paper towel or silicone brush, lightly cover hot pan with oil or butter.
-
IX
2 oz of batter in a 9" pan will be nice and thin. Make as thick or thin as you wish.
-
X
Cook untouched until set. Gently turn and briefly cook other side.
-
XI
Remove to rack as more are made.
-
XII
Can cool and stack, cover and refrigerate for later use.
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XIII
Fold sides in 1st, bottom up and roll. Place seam side down.
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XIV
Make leftovers elegant.
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XV
Chicken, duck, beef, pork, sausage etc.
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XVI
Cream cheese, sour cream and chives mixed layer lox or smoked salmon.
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XVII
Ham and cheese.
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XVIII
Corned beef, saur kraut and swiss then bake.
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XIX
Saute spinach and shallots with salt, pepper and nutmeg add cream and cook till thick.
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XX
Lemon curd and top with honey or creme fraiche.
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XXI
Jam, fold and top w/powdered sugar.
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XXII
Make a donzen layer crepe cake with your choice filling.
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XXIII
Apple, butter, brown sugar sauted, fold and top with cinnamon.
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XXIV
Saute bananas in butter and brown sugar, add shot rum, roll in crepe and top with chocolate sauce.
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XXV
Make syrup of OJ, sugar and orange zest w/little lemon juice. Add shot of Gran Marnier or other cognac. Reheat crepes in syrup, fold into triangle and serve -- or add more liquieur and flame them -- in style of crepes suzette.
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XXVI
Blackberries, cream cheese, sugar, lemon juice, brandy, cornstarch, cinnamon and butter.