A cooking and baking journal

Crepes--Definitely 'Good Eats'

4/26/09: Reheated Chicken Taco and Sloppy Joe leftovers (see my Sloppy Joe experience here) that we previously froze. And for dessert: crepes from scratch.

  • Sources: The crepe recipe came courtesy of Alton Brown, the host of Good Eats on Food Network.
  • Defining moments: Well, just saying, "I made CREPES," is amazing and jaw dropping for me. Crepes sound so exotic and impossible to make, but I quickly discovered that they're not all that bad. And I mustn't forget that this would be my first time making an Alton Brown recipe. I've been watching him since we first switched from cable to Dish Network, so that's, um, eight years. You can see that I am more of a watcher than a doer.
  • What I learned: Crepes don't stick! I've heard again and again that crepes are notorious for sticking and that is why everyone uses a non-stick skillet. In the beginning I thought that I wouldn't be able to do the crepes well because a) we don't have a non-stick skillet, and b) I was going to use our large, family-of-eight-sized griddle. As soon as I was done making the crepe batter I decided to just make one tiny crepe using our everyday stainless steal pan. Guess what? No sticking whatsoever and since I didn't notice any tearing problem I made the choice to not refrigerate the batter, as the recipe says to do. According to the recipe, refrigerating the batter for an hour will remedy any crepe tearing.
I did 1 and 1/2 times the recipe and cranked out seventeen crepes in all but only managed to serve fifteen. Gosh, I wonder what happened to those two? :) Yes, I did sample my first one! I had to try it out. And the second one. . . Well, he died a miserable death in a pan that was way too hot. I learned.

Here are my personal crepe making instructions: preheat pan (I used a 10") to medium-high heat, spread a teeny-weeny bit of butter in the pan or use cooking spray, pour about 1/4 cup of batter into the pan and spread it around, wait 10 seconds, start lifting the edges a little with you spatula, wait until you see bulges forming and flip, keep flipping until both sides are a bit brown. See the photo below.
  • How it tasted: "Bon," as the French would say. We had it with Smucker's triple berry ice cream topping and whipped topping. Yummy!
  • How about a 2nd time? Once you have three pans going at once you can make a lot of these in a short amount of time. So, yeah, I think it is possible for me to make them again and highly probable to find people to eat them.

Oui, Madame, we have ze crepes on thee menu. :)

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