Crepes

By Hklbrries

From Gina Garcia, pastry chef at Cake, the bakery at Chaps.

Ingredients

• 2 large eggs
• 1/2 cup water
• 1/2 cup plus 2 tablespoons milk
• 1 cup flour
• Pinch kosher salt
• 2 tablespoons melted butter

Details

Servings 16

Preparation

Step 1

Put the eggs, water and 1/2 cup of the milk in a stainless steel bowl. Whisk them together and then add the flour and salt. Stir in the butter.

Refrigerate the batter for at least 1/2 hour to overnight and then strain it.

To make the crepes: Heat a 6-inch nonstick or seasoned crepe pan over medium-high heat. Pour 2 tablespoons of the batter into the pan and quickly rotate the pan, spreading a thin layer of the batter over the entire bottom. Cook the crepe for a couple of minutes until golden brown. Invert the crepe with the edge of a knife or your fingers.

Cook the other side for about 30 seconds. Invert the crepe from the pan.

Make the rest of the crepes in the same manner. You can stack them as you make them if you put a piece of wax paper in between each crepe.

If your first few crepes are too thick, thin the batter out with the extra milk.



Filling Variations

Breakfast Crepe:

Once you flip the crepe over in the pan, crack an egg onto it. Add a slice of ham or a few pieces of bacon and then sprinkle it with a few ounces of grated white cheddar cheese. Cook until the cheese has melted and the egg is to your desired doneness. Fold and top with a few slices of tomato or avocado. Serve.

Hazelnut Banana Crepe: Spread Nutella onto the heated crepe. Top with sliced bananas and fresh whipped cream. Fold and serve.