Weekend Recipe: Crepes with Sugar and Lemon | KCET
Weekend Recipe: Crepes with Sugar and Lemon
Even the perfectionists at America's Test Kitchen say you don't need a dedicated crêpe pan to make delicious crêpes -- now that you know you can just use a regular skillet, you have no excuse.
The directions here include info for keeping them warm and serving the crêpes all at once. Let's be honest. That's probably not going to happen. They'll be even more delicious eaten as they're finished, so go for it. Happy weekend!
Crepes with Sugar and Lemon
1/2 teaspoon vegetable oil
1 cup (5 ounces) unbleached all-purpose flour
1 teaspoon sugar, plus 8 teaspoons sugar for sprinkling
1/4 teaspoon salt
1 1/2 cups whole milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
1 lemon, cut into wedges
Place oil in 12-inch nonstick skillet and heat over low heat for at least 10 minutes.
While skillet is heating, whisk together flour, 1 teaspoon sugar, and salt in medium bowl. In separate bowl, whisk together milk and eggs. Add half of milk mixture to dry ingredients and whisk until smooth. Add butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.
Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. After 1 minute, test heat of skillet by placing 1 teaspoon batter in center and cook for 20 seconds. If mini crêpe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.
Pour ¼ cup batter into far side of pan and tilt and shake gently until batter evenly covers bottom of pan. Cook crêpe without moving it until top surface is dry and crêpe starts to brown at edges, loosening crêpe from side of pan with rubber spatula, about 25 seconds. Gently slide spatula underneath edge of crêpe, grasp edge with fingertips, and flip crêpe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crêpe to wire rack, inverting so spotted side is facing up. Return pan to heat and heat for 10 seconds before repeating with remaining batter. As crêpes are done, stack on wire rack.
Transfer stack of crêpes to large microwave-safe plate and invert second plate over crêpes. Microwave on high power until crêpes are warm, 30 to 45 seconds (45 to 60 seconds if crêpes have cooled completely). Remove top plate and wipe dry with paper towel. Sprinkle upper half of top crêpe with 1 teaspoon sugar. Fold unsugared bottom half over sugared half, then fold into quarters. Transfer sugared crêpe to second plate. Continue with remaining crêpes. Serve immediately, passing lemon wedges separately.
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