Man Crepes
Makes 12 Crepes
Our city boys grew up eating crepes from curbside vendors at local street fairs. They still love those fat crepes with their cloyingly sweet filling. At home you can do a lot better by making them a little thinner, served with just a sprinkling of sugar and a squeeze of lemon or orange juice, for breakfast, lunch, a snack, or dessert.
Back in my catering days, we made hundreds and served them in place of the noodle for baked cannelloni, filled with cheese and topped with tomato sauce (page 179). Crepe batter will keep well in the fridge overnight should you wish to prepare it in advance or have any left over. Or, cook all the batter, stack the crepes, and wrap them in plastic wrap. The crepes will hold in the refrigerator for 2 or 3 days. You can stuff, roll, and bake them with sauce or cheese for another preparation. The varieties of fillings are endless, from fruit to cheese and meat.
Back in my catering days, we made hundreds and served them in place of the noodle for baked cannelloni, filled with cheese and topped with tomato sauce (page 179). Crepe batter will keep well in the fridge overnight should you wish to prepare it in advance or have any left over. Or, cook all the batter, stack the crepes, and wrap them in plastic wrap. The crepes will hold in the refrigerator for 2 or 3 days. You can stuff, roll, and bake them with sauce or cheese for another preparation. The varieties of fillings are endless, from fruit to cheese and meat.
INGREDIENTS
- 3/4 cup all-purpose flour
- 1/2 teaspoon coarse salt
- 1 teaspoon baking powder
- 3 large eggs
- 2/3 cup milk
- 1/3 cup water
- 1/2 teaspoon pure vanilla extract
- Unsalted butter, for frying and spreading
- Sugar, for sprinkling
- Wedges of oranges or lemons for squeezing
DIRECTIONS
- Heat an ovenproof platter in a warm (200 degrees Fahrenheit) oven.
- Place the flour, salt, baking powder, eggs, milk, water, and vanilla in a blender and blend until completely combined and the consistency of heavy cream. The batter can be refrigerated up to 1 day in advance.
- Heat a well-seasoned 6-inch skillet or crepe pan until very hot to the touch but not smoking. Swirl around enough butter to coat the pan. Gently and slowly pour a 3- or 4-tablespoon portion of batter, immediately swirling to cover the entire bottom of the pan in as thin a layer as possible. When the edges begin to turn golden and pull away from the pan, use a spatula to lift and flip the crepe. Cook until it is just set, about 30 seconds. Repeat until the batter is finished, stacking the crepes on the platter in the oven as you go. Serve immediately with some butter, sugar, and a squeeze of citrus.
cook's note
If prepared in advance, the batter will keep well in the refrigerator overnight. Or, for the finished crepes, wrap them tightly in plastic wrap -- they will hold in the refrigerator for 2 or 3 days.
pantry
Need help with the ingredients? Check our pantry list: