Basic Crepes
CrepasCrepes are used in a number of ways in Mexico, especially in restaurants serving sophisticated savory dishes or desserts. Crepes with Corn Mushroom, is probably the best-known savory crepe dish, and Mexican Caramel Crepes, is a famous dessert crepe dish.
Ingrediënten
Makes about 12 crepes
- 1 cup milk
- 2 large eggs
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 1½ tablespoons unsalted butter melted
- ½ teaspoon vegetable oil
Instructies
- Put the milk, eggs, flour, and salt in a blender.
- Blend on high speed until completely smooth, 10 to 12 seconds.
- Add the melted butter and blend 10 seconds.
- Let the batter rest covered at room temperature about 45 minutes.
- Lightly oil a 6- to 7-inch crepe pan or 8-inch nonstick skillet and heat over medium-high heat.
- When the oil is hot, give the batter a good stir to remix, then pour about ¼ cup batter into the pan and quickly tilt the pan in all directions so batter runs evenly over the entire surface.
- (Use a pot holder as some skillet handles get very hot.
- ) Cook about 25 seconds, or until the surface looks dry and the edges are lightly browned.
- With a small flexible spatula, lift and turn crepe.
- Cook about 10 to 15 seconds and flip crepe out onto a plate.
- Repeat with the rest of the batter.
- Oil the pan if crepes begin to stick and stir the batter frequently to keep it well mixed.
- Stack the cooked crepes; they are ready to use.
Notes / Tips / Wine Advice:
Crepes may be cooked ahead, cooled, wrapped in plastic wrap, and refrigerated up to 3 days or frozen up to 1 month. Return crepes to room temperature before separating to prevent crepes from sticking together. Handle carefully; they are tender.
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