Crepes

By pattie_d

Ingredients

• 1 large egg
• 1 cup milk
• 1/4 cup club soda
• 2 tablespoons sugar
• 1 1/2 teaspoons dark rum
• 1/2 teaspoon vanilla extract
• Large pinch salt
• 1 cup all-purpose unbleached flour
• 1 1/2 tablespoons extra virgin olive oil
• Grated zest (yellow part only without underlying white pith) of 1 lemon
• grated zest (orange part only without underlying white pith) of 1 orange
• Vegetable oil for cooking crepes

Details

Servings 8
Adapted from lidiasitaly.com

Preparation

Step 1

In a bowl, whisk the egg well. Add the milk, club soda, sugar, rum, vanilla and salt. Whisk gently until the sugar has dissolved. Gradually sift in the flour while stirring constantly to form a smooth batter. When the flour is all incorporated, stir in the olive oil, lemon zest and orange zest. The batter should have the consistency of melted ice cream.

In a 6 to 7 inch crepe pan (see Note below), heat 1 tablespoon of the vegetable oil over medium-high heat. Pour off all but a very thin layer of oil. Pour 2 tablespoons of the crepe batter into the oiled pan and immediately tilt and swirl the pan to distribute the batter as evenly as possible and form a thin, even pancake. The secret to tender, even crepes is in the wrist— and this takes some practice. Even if this is not the first time you are making crepes, it may take a few attempts to get nicely formed crepes.

Return the pan to the heat, reduce the heat to medium and cook the crepe until the underside is lightly browned in a lacy pattern, 30 to 40 seconds. Flip it carefully with a spatula and cook the second side until brown spots appear. (The second side won’t have the lacy pattern of the first.)

Transfer the crepe to a warmed platter and repeat the process with the remaining batter, re-oiling the pan only as necessary to prevent sticking. Stack the finished crepes and keep them warm under a mixing bowl.