Crepes!

What is a crepe? A very thin pancake (quick bread), made from a very thin unleavened batter.

The word is French …and means “curled” because that’s how they’re usually served – curled (rolled) around a filling.

But they aren’t always curled:

Crepes are made with six simple ingredients: Flour Eggs Milk Water Salt Melted butter

For dessert crepes sugar may be added to the batter.

What is used for a leavening agent? NOTHING! That’s why they’re flat and thin! CrepesPancakes without leavening:with leavening:

There are two crepe categories: Savory for main dishes Sweet for dessert

Crepe batter can be made… …ahead of time. Letting the batter sit “rest”: allows all air bubbles out producing soft, smooth, bubble-less crepes. allows the flour particles to soak up the water, making the batter smoother. Batter can “rest” (refrigerated) up to two days before cooking.

After the “resting” period: stir the batter with a wire whisk to redistribute the flour before cooking.

Cooking Crepes Melt a little butter in a crepe pan or large skillet over low-medium heat. Add batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm.

Crepes can be made ahead. Place a stack of cooked, cooled crepes (between layers of wax paper or paper towels) inside a heavy-duty zip-top plastic bag. Refrigerate up to five days, or freeze up to two months. If frozen, thaw in the refrigerator. Remove stack from the bag, and reheat in a microwave at HIGH for 15 seconds.

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