Crepes à la Julia Child

By ctozzi

Use this recipe for a little more crepes than the Master recipe (doubled for crepe cake), used vanilla custard and jam or what I used was Amareni cherries mixed with a simple surop and then puree not too fine).

Have used with jam and its good too.

Ingredients

• 1 cup cold water
• 1 cup cold milk
• 4 eggs
• 1/2 tsp salt
• 1 1/2 cups flour (scooped and leveled)
• 4 tablespoons melted butter***
• Cooking oil (for greasing pan)
• I like vegetable oil instead***

Preparation

Step 1

Put the liquids, eggs and salt into the blender jar. Add the flour, then the butter. Cover and blend at top speed for 1 minute.

If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend for 2 to 3 seconds more. Cover and refrigerate for at least 2 hours.

Note: The batter should be a very light cream, just thick enough to coat a wooden spoon. If, after making your first crepe, it seems too heavy, beat in a bit of water, a spoonful at a time.

Your crepe should be about 1/16 inch thick. Brush the skillet lightly with oil. Set over moderately high heat until the pan is just beginning to smoke. Immediately remove from heat and pour a scant ¼ cup of batter into the middle of the pan. Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film. (Pour any batter that does not adhere to the pan back into your bowl.)

Return the pan to heat for 60 to 80 seconds. Then jerk and toss pan sharply back and forth and up and down to loosen the crepe. Lift its edges with a spatula. If the underside is a nice light brown, the crepe is ready for turning.

Turn the crepe by using 2 spatulas; or grasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle; or toss it over by a flip of the pan. Brown lightly for about 30 seconds on the other side. As they are done, slide the crepes onto a rack and let cool several minutes before stacking on a plate.

Crepes may be kept warm by covering them with a dish and setting them over simmering water or in an oven set to low heat. (Crepes can also be made in advance, frozen and reheated!) Grease the skillet again, heat to just smoking, and proceed with the rest of the crepes. Serving Tips:

Crepes taste fantastic with pretty much anything… add butter, cinnamon and powdered sugar for a light treat; serve with berries and fresh whipped cream in lieu of dessert; cram with spinach and cheese and reheat for an instant lunch; or smother with Nutella and bananas when you’re in need of comfort food. Any way you slice them, crepes = deliciousness. Yum!