(Try saying that three times in quick succession.)
This is neither a disaster nor a striking success story – it falls somewhere between the two and involves my first attempt at crafting a crepe. I’ve never really been a fan of the fancy pancake – my mind has never quite gotten itself around where it’s meant to fall on the sweet versus savory spectrum (I love a good spectrum). I know there are both, but I like something a little less malleable in my food options. At any rate, I found a quick and easy (and quite basic) recipe in a recent New York Times magazine, and it went like this:
Very adapted from ‘Ratio’ by Michael Ruhlman
1 vessel whole raw eggs
1 vessel all-purpose flour
1 3/4 vessel whole milk
1/4 vessel sweet butter
Dash to pinch of salt
1. Beat eggs. Add ingredients and whisk. Add salt and taste.
2. Heat nonstick pan or lightly oiled one on medium heat. Add ladleful of batter, just enough to thinly coat bottom of pan. Cook until edges begin to brown, maybe 30 seconds. Flip, with conviction, and cook ten more seconds.
3. Cook as many as desired, stacking on plate and covering with cloth towel until ready to serve.
4. Savory variation: chop up fresh herbs – parsley, mint, and/or dill – and add to batter before cooking. (As much as you like.)
I gave it a whirl and it didn’t turn out badly. I love a simple recipe with a simple preparation. This time around the trickiest part was flipping the damn things, but even that went better than expected. Only two didn’t quite work out, and that’s because of early hesitation on my part. You have to commit to the flip. It has to be certain and definite, and a little bold. Any fear or hesitancy will not go over well. After a few tries, I found that the higher the crepe went in the air, the better chance I had of landing it perfectly. At first I was trying to keep it low and close to the pan. Go for the gusto and you’ll be fine.
As for the end result, I was pleased but not blown away. The first attempt was too thick – I’d used too much batter – and the crepe was a bit rubbery. After that, I cut down on the batter, keeping it very thin and spreading it around, at which point the traditional light and fluffy crepe consistency was achieved. My only complaint was that with such a quick cooking time, I still tasted a bit of raw flour. I wouldn’t have minded this so much with a sweet version, but in a savory style (I’d opted to add the fresh parsley) it was mildly annoying. (I know nothing about crepes – eating or making them – so I’m sure there are mistakes I made that contributed to the general ho-hum aspect of the whole process.) Perhaps FUSSYlittleBLOG or Carl can help a novice out with some tips…Back to Blog