Bread - Crepes - Crepe Recipes By Louisa

2 large eggs
1/4 teaspoon salt
1 cup sifted unbleached all purpose flour
1 1/4 cups (or more) milk (do not use low-fat or nonfat)
Melted butter


Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour. If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream.

Heat 8-inch-diameter nonstick skillet over medium-high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
Makes 8.

(Bon Appétit, January 1996)



Buckwheat Batter

2 tablespoons unsalted butter
3/4 cup plus 1 tablespoon sifted buckwheat flour
1/3 cup sifted all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
3 large eggs


In a small saucepan cook butter over moderately low heat until golden brown with a nutlike fragrance. (Bottom of pan will be covered with brown specks.) Into a bowl sift flours and salt. In another bowl whisk together milk, eggs, and brown butter. Add milk mixture to flour mixture, whisking until smooth. Chill batter, covered, 30 minutes.

If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream. Heat 8-inch-diameter nonstick skillet over medium-high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.

Makes 8 crêpes.

(Gourmet, August 1997)