Saturday, February 9, 2013
Julia Child's Master Crepe Recipe
As shared by Mari @ Once Upon a Plate (www.onceuponaplate1.com)
Yields about twenty 5-inch crepes, about ten 8-inch crepes, about six
10-inch crepes. (For filled crepes I use and 8-inch or 10-inch crepe)
Special equipment needed:
A 5-inch, 8-inch or 10-inch non-stick pan (or a well seasoned traditional crepe pan)
1 cup all purpose flour
2/3 cup cold milk
3 large eggs
1/4 teaspoon salt
3 tablespoon melted butter, plus additional for brushing surface of pan.
Mix all ingredients until smooth (in a bowl using a whisk, or in a blender.) Allow to rest, covered at room temperature for a half hour, up to an hour, or up to 24 hours, refrigerated.
Heat a non-stick frying pan over medium heat, then brush with melted butter.
Pour in 2 to 3 tablespoons of batter onto the the center of the pan, quickly tilting in all directions to coat and cover the pan surface evenly.
Cook about 1 minute until lightly golden, then flip and cook very briefly on the other side. Julie always advised that the side of the crepe that went into the pan first is the "public side"! (It has more eye and texture appeal.)
Cool on a rack or plate, stacking as you finish making the remainder of the crepes. Use immediately in your favorite crepe recipe or, if you do not intend to use them right away the stacked crepes can be placed in an airtight container (such as a resealable plastic food bag) and stored in the refrigerator for a few days. For longer storage, freeze, but plan to use them within a month or two. Thaw in refrigerator before using.
I hope you enjoy! ~mari
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