Crespelle
Region: International/General
Category: Bread Doughs, Short Doughs, and Batters
Season: Any
Difficulty: Medium Difficulty
A crêpes is a very thin
pancake made by spreading batter over a hot flat cooking surface, either a
griddle or a low-sided pan called a crêpe pan. 
Crêpes are always stuffed and
are either savory or sweet. When they are savory the batter does not contain
sugar and when they are dessert crêpes they do contain sugar. The word crêpe
comes from the Latin crispus which
means a fried thin pancake, the same as today. In Italian they are known as crespelle. Because crêpes freeze so well
this recipe will make about twelve to fourteen nine-inch crêpes. Unlike pancake
or waffle batter that gets folder together, crêpe batter gets blended quite
vigorously. The actual making of a crêpe is a bit tricky so you will want to
pay attention to the direction in the method below. The recipes in the book
requiring crêpes will often call for half a recipe (or specify a number), but I
advise you to make this whole recipe as the crêpes freeze so well and having
already made crêpes is handy. The range given in the yield depends on how thick
you make the crêpes and whether you rip one or not.
Yield: Mzkes 12 to 16 nine-inch crêpes
Preparation Time: 45 minutes
2 large eggs, slightly beaten
2 cups whole milk
1 3/4 cups all-purpose flour
2 tablespoons unsalted butter, melted (check the recipe you're making to see if it calls for a specific kind of butter, otherwise use unsalted butter)
2 tablespoons sugar (only if making dessert crêpes)
1/2 teaspoon salt
Vegetable oil or butter for greasing
1. In a blender, blend the eggs for a few seconds, then add the milk, flour, butter, sugar (if making dessert crêpes), and salt and blend until frothy. Pour into a bowl, cover, and let rest for 30 minutes.
2. In a large crêpe pan or non-stick skillet, heat a film of vegetable oil or butter over medium heat until very hot, then pour in about three-quarters of a ladleful of batter (about 1/4 cup), tilting and twirling the skillet at the same time so the batter runs. Quickly spread the batter in the skillet even thinner with the front edge of a spatula, carefully (so you don't break it) spreading the batter to the outer part of the skillet in a circular motion so the crêpe remains round. Cook until the top is dry with a few air holes and the bottom is lightly brown. Look by gently and carefully lifting an edge of the crêpe. Loosen the crêpe all around the edge with the spatula, then flip and cook the second side for a minute or so. Set aside on a plate while you cook the remaining crêpes, re-greasing the skillet if necessary. Let each crêpe cool down quite a bit before you stack them otherwise they might stick together.
3. Stack the crêpes on a sheet of aluminum foil and cover with another sheet of aluminum foil and seal the edges well. Freeze until needed and defrost at room temperature before trying to separate them. As you can calculate two stuffed crêpes per serving you may want to divide the crêpes into serving sizes.
Variation:
Note:
Posted: 03/04/2018
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