Recipe by Chef Cat Cora.
For Crêpes (makes 10 – 12)
1/2 cup all-purpose flour
1 large egg, beaten
1 cup milk
3 tbsp unsalted butter, melted for brushing crêpe pan or skillet
Preheat the oven to 250 F.
In a large bowl, whisk together flour, egg and milk until smooth. Place a 6-inch nonstick crêpe pan, a heavy skillet, or a griddle over medium-high heat. (A nonstick pan is easiest.) Brush the pan lightly with the butter and wipe out any excess with a paper towel.
Pour in just enough batter (less than ¼ cup) to cover the bottom of the pan. Holding the pan by the handle, tilt it so the bat ter runs across the bottom and covers the entire base of the pan. After about 1 minute, the crêpe w ill turn golden brown and the edges will crisp and pull away from the pan. Then, turn the crêpe over and cook for 30 seconds, until the second side is lightly browned. Remove the crêpe from the pan and place on an ovenproof plate to cool. As the crêpes cool, you can form a stack and keep them warm in the oven. Repeat with the remaining melted butter and batter.
Serve immediately, or store in the freezer by placing sheets of wax paper or plastic wrap between crêpes, then wrap the entire batch in plastic wrap.
2 tbsp unsalted butter
5-6 fresh lemons, cut in half
1/4 cup sugar
1/4 cup confectioners’ sugar (optional)
20 strawberries, sliced (optional)
Reheat the crêpes one at a time in a large nonstick skillet. When the crêpe is hot, put ½ teaspoon of butter on a knife and gently rub over the surface.
Squeeze juice from half a lemon over the crêpe, sprinkle 1 teaspoon of sugar sparingly over the juice, then fold the crêpe in half, and in half again to form a quarter circle.
If you like, dust a little confectioners’ sugar on the top and garnish with a few fresh strawberry slices.
For more recipes by Chef Cat Cora, check out her book – Cooking from the Hip.