BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CREPES, BASIC may be used for every crepe application

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A basic crepe batter recipe can be filled with every variation of filling you can dream up. This one has two amounts for sugar depending on whether you make a sweet or savory filling.

Ingredients:

  • 1/2 cup club soda

  • 1 1/2 cup all-purpose flour

  • 3 eggs
  • 1 teaspoon to 2 Tablespoons sugar, depending on whether you want sweet or savory filling
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup butter, unsalted, melted

Method:

In blender, place flour, eggs, sugar, salt and half of the milk. Blend by pulsing a few times until smooth. Add remaining ingredients and blend until resembles a thin syrup. Set into refrigerator at least 1 hour or overnight. After resting, it may have thickened too much. If too thick, add some of the club soda and stir gently. Heat non-stick pan over medium with small amount of clarified butter. Pour in 1 -1 1/2 ounce of batter and swirl the pan to cover bottom. Leave over heat until one side is brown. Flip over for 20 seconds. Remove and stack until all are made. At service finish as desired.

When making crepes for whole lemon sauce, place cooked crepes into warm dry pan to heat quickly about 20 seconds; fold into quarters and place two on a plate. Cover with the sauce. Serve with a little yogurt plain or sweetened, or just whipped cream without sweetener, since the lemon sauce is made with sugar.

Chef Note: When ready to bake these crepes, the batter will need to have the club soda worked in to lighten them. We think this tip came from Julie Child. In any event, a little club soda around when making crepes is a good idea. It tends to lighten the batter and makes very thin lacy crepes.






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