Crêpes
Adapted from French Farmhouse Cookbook by Susan Herrmann Loomis (Workman 1996)
1-¾ cups unbleached, all-purpose white flour
¾ teaspoon sea salt
2-½ cups milk
1 tablespoon sugar
3 large eggs
1 tablespoon clarified butter
- Sift the flour and salt together into a bowl, and make a well in the center. Add 1-¼ cups of the milk and the sugar and gradually whisk the flour into it. Add in the eggs one at a time, whisking just until they are blended. Then whisk in the remaining milk. Let sit for 30 minutes.
- Heat a 10-½ inch crêpe pan over medium-high heat. Brush the pan with some of the clarified butter, and using a ¼ cup measure, pour the batter into the center of the pan. Quickly turn and shake the pan until the batter coats the bottom. Let cook until the crêpe is golden and beginning to curl at the edges, about 1-½ minutes. If the crêpe is cooking too quickly and getting close to burned on the bottom, reduce the heat slightly. Take the edge of the crêpe in your fingers, or lift it using a wooden or plastic spatula, and gently pull the crêpe up. Turn it over and continue coking until the other side is slightly golden, 30 seconds. Repeat with the remaining butter and batter.
- Place the crêpes on a plate and keep them warm in a very low oven, covered with a cotton tea towel. Or serve them as you take them from the pan.
14 crepes
