I’m one of those cooks who knows all about a lot of culinary techniques, but still has trouble exe-cuting some – no matter how much I practice. I absolutely love French food… But I’ve only been able to produce mediocre crèpes – until now…
Sister Erin is well aware of my culinary strengths and weaknesses. And much more willing to discuss them – at the drop of the proverbial hat. So, I was delighted when she found me a post, from some-where deep in the Foodernet, featuring a really easy, no-fail crèpe recipe…
Chef secrets galore
Seldom have I been so giggly-delighted to get my hands on a new recipe. More than just a list of in-gredients with assembly instructions, this crèpe how-to was also a brief on some new cooking techniques – new to me, anyway. When mastered, they can be applied to many dishes from many cultures and traditions.
What you need
The ingredients list is deceptively simple. But all elements of it are essential. They say cooking is an art, but baking is a science… The science – especially accurate measurements – is critically important to this dish – which in its essence falls half way between a cooked and a baked presentation…
Which is to say, measure the ingredients carefully. Also, handle and combine them exactly according to the instructions. It’s not difficult. And you’ll be glad you did!
Consider the ingredients list:
- 500 millilitres of all-purpose flour
- 250 millilitres of milk
- 2 eggs
- 350 millilitres of carbonated water
- 1 pinch of salt
- oil for frying (A flavourless oil such as Canola or sunflower is preferred, so as not to clash with the flavour of the crèpes themselves.)
Some observations
The flour
No, you don’t have to use any special flour to achieve the superior results with this recipe. But it’s important measure carefully and then sift the flour, as you would for a cake.
The liquids
That’s a lot of liquid to add to 500 ml of flour! But this IS, after all, a crèpe recipe. You want it thin. Just not too thin.
The milk should be no richer than ‘whole’, 3% milk. Everyday 2 percent is also fine. But skim is too dilute in milk fats and solids to do the job we need it to do. Likewise, even 10% table cream is too heavy.
The water in this recipe MUST be Club Soda, not Tonic Water. Club soda is a touch sweet but other-wise unflavoured. Tonic Water – classically mixed with Gin – contains quinine, a very bitter substance which will ruin the flavour of your crèpes.
Sharp-eyed, worldly cooks will already have noted that 350 ml of water is almost exactly the same as 12 US fl. But the ‘standard’ 12 oz. / 355 ml can or bottle of club soda will be a touch too much. And it could make an unhappy difference in this recipe. Remember, also, the machines at the bottling plant may not be as precise as we’d like to think. Measure the soda into a standard measuring cup – ideally the same one as you used for the flour and milk – and add exactly the 350 ml. specified.
The eggs
Should be kitchen-standard Grade A Large, and as fresh as possible. They, too contribute liquid to the delicate balance in this recipe. And their fats and proteins are essential to tie the batter together properly.
The technique
- Combine the flour and salt, then add the eggs. Gradually add the water and milk, mixing everything into a smooth batter.
- Let the prepared batter rest for 20-30 minutes to achieve the perfect consistency. (This should be just enough time to prepare the filling.)
- Fry the crepes in the oil just long enough on the first side that they congeal sufficiently to flip. This won’t take very long at all… As with all pancakes, the flipping point will be reached when small bubbles cover the top surface and the edges are no longer glossy. Experienced crèpe makers prefer a long, broad spatula to assist in flipping.
- Cook on the second side only as long as it takes to lightly brown that surface.
- Fill and fold the crèpes as you prefer, according to the particular presentation you are making. Serve hot, with whatever toppings or garnishes are appropriate.
My take
You’ll go to this crèpe recipe again and again as the basis for both sweet and savoury dishes. And the more you practice, the more capable you’ll become!
Bon appétit!
~ Maggie J.