Yield: about 50 crêpes
Crêpes are thin, unleavened pancakes. They are rarely served plain but are instead used to construct a great variety of desserts by being rolled around fillings, layered with fillings, or served with sweet sauces. Unsweetened crêpes are used in similar ways but filled with meat, fish, or vegetable preparations.
Unlike leavened pancakes, crêpes may be made in advance, covered and refrigerated, and used as needed. When the crêpes are filled and rolled or folded, the side that was browned first, which is the more attractive side, should be on the outside.
|Bread flour||8 oz||250 g||50|
|Cake flour||8 oz||250 g||50|
|Sugar||2 oz||60 g||12.5|
|Salt||0.5 oz||15 g||3|
|Eggs||12 oz (7 large eggs)||375 g||75|
|Milk||2 lb||1000 g||200|
|Oil or clarified butter||5 oz||150 g||20|
|Total weight:||4 lb 3 oz||2100 g||421%|
1. Sift the flour, sugar, and salt into a bowl.
2. Add the eggs and just enough of the milk to make a soft paste with the flour.
Mix until smooth and lump-free.
3. Gradually mix in the rest of the milk and the oil. The batter should be about the consistency of heavy cream. If it is too thick, mix in a little water. If it has lumps, pour it through a strainer.
4. Let the batter rest 2 hours before frying.
1. Rub a 6- or 7-in. (15-18 cm) crêpe pan or skillet lightly with oil. Heat the pan over moderately high heat until it is very hot. Brush lightly with melted butter and pour off any excess (photo a).
2. Remove from heat and pour in about 3-4 tablespoons (45-60 mL) of the batter. Very quickly tilt the pan to cover the bottom with a thin layer. Immediately dump out any excess batter, as the crêpe must be very thin (b).
3. Return to the heat for about 1 to 1-1/2 minutes, until the bottom is lightly browned. Flip the crêpe and brown the second side (c). The second side will brown only in a few spots and will not be as attractive as the first side. The first side should always be the visible side when the crêpe is served (d).
4. Slide the crêpe onto a plate. Continue making crêpes and stacking them as they are finished. Grease the pan lightly when necessary.
5. Cover the finished crêpes and refrigerate until needed.
|Bread flour||6 oz||190 g||37.5|
|Cake flour||8 oz||250 g||50|
|Cocoa powder||2 oz||60 g||12.5|
Reduce the quantity of flour in the crêpe formula and add cocoa powder in the proportion listed. Sift the cocoa with the flour in step 1 of the mixing procedure.
The following are only a few of many possible suggestions. The variety of crêpe desserts you can prepare is limited only by your imagination.
Also available for use in courses:
Professional Baking College Version, which comes with Laminated Mixing Method Cards and Recipe Software; 800 pages; $80.00.
Study Guide to Accompany Professional Baking, 224 pages; $32.50.
This page created May 2008
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