(WREG-TV) Named one of the most romantic places in the world, France has it all, including the crêpe.
Chef Elle returns to demystify this French delicacy, proving it’s simple, versatile and simply delicious.
- 1 1/4 c all-purpose flour
- 3/4 t sea salt
- 1 2/3 c milk
3 T unsalted butter
- grapeseed oil or 2 T unsalted butter (melted)
- *1 T granulated sugar (dessert crêpes)
crêpe pan, measuring cups, measuring spoons, blender, small pot, silicone pastry brush, spatula
Old School Translations
T = tablespoon; t = teaspoon; c = cup
Heat milk and butter in a small saucepan until butter melts. Place eggs, dry ingredients and milk mixture in the blender. Process until smooth. Transfer to an airtight container and refrigerate for at least an hour.
When ready to cook crêpes, remove batter from refrigerator. Set aside and allow to reach room temperature.
Heat crêpe pan over medium-high heat. Using a pastry brush or paper towel, coat the surface with melted butter or grapeseed oil. Stir batter and ladle 1/4 c batter into hot pan, quickly tilting to ensure batter is evenly distributed and covers entire surface. Cook crêpe 45 seconds to a minute or until edges are brown. Flip and allow to cook an additional 15 seconds.
Transfer crêpe to a parchment lined baking sheet. Continue making crêpes, coating pan with butter as necessary. (yields approximately 12 crêpes) To accommodate a larger crowd, simply double or triple the ingredients.
For more crêpe and filling recipes, visit www.chefellegreen.net.
Easy Solutions: For dessert crêpes, add a tablespoon of sugar to the recipe. To make savory crêpes, once batter has been blended, add fresh herbs. As always, the ingredients are fresh. And for quality assurance and optimal results, Chef Elle suggests following the recipes as written and using products mentioned.
Live At 9 cooking segment is sponsored by Double Door Marketing and Whole Foods Market.
© 2014 Elle Green All Rights Reserved. Chef Elle appears courtesy of Simple Conceptions. Recipes developed and tested by Elle Green. Credits: Food Styling and Photography: Hillary Maloney; Copywriting: Hillary Rosenberg; Home Cook Recipe Testers: Jolena Campbell, Alice Maloney, Betty Sue Rogers and Hillary Maloney