Crepes are just a bit tricky to make, I made several attempts before I got the hang of it,You just have to get the right amount of heat,butter and batter in the pan.but with a little practice I soon become a pro. This recipe works with both savory and sweet recipes.Crepes in my opinion are one of the most romantic foods for Valentine's Day
Makes 14 8 in. crepes
You need :
31/2 oz. ( 7 Tbs.) unsalted Butter, more soften butter for the pan.
1 3/4 cups whole milk: more as needed
4 large eggs
1/2 tsp kosher salt
1 1/2 cups unbleached all-purpose flour
In a 1-2 quart saucepan, cook the butter over medium-high heat, swirling butter every few seconds, until melted and the milk solids at the bottom of the pan turn golden brown.
2 to 4 minutes immediately pour the brown butter into a small bowl and let cool, almost to room temperature.
Combine the milk,eggs and salt in a blender. blend for a few seconds to combine. add the flour and blend until very smooth, about 20 seconds, add browned butter and blend for another 10 seconds. Pour the batter into a large bowl and let rest for a lest 5 minutes and up to 24 hours. (If resting for more than 30 minute cover & refrigerate.)
When ready to cook the crepes check the batter; It should be as thick as heavy cream, not as thick as pancake batter.if too thick, whisk in up to 1/2 cup more of milk.
heat a crepe pan with a 8-in base or a 10-in nonstick skillet with an 8-in base over medium-high heat , until a drop of water sizzle. Using a folded paper towel : grease pan with about 2/4 tsp. butter. The butter should sizzle upon contact but not instantly turn brown. If it does reduce heat as necessary.
using a ladle or measuring cup,pour 1/4 cup of batter into center of pan while simultaneously lifting pan from heat and tilting and turning in all directions, so the batter spreads evenly across the bottom of the pan.in a thin circle. if the crepe has any tiny holes in it, quickly add a few drops of batter to fill in.
cook until the edges begin to dry and lift from the side of the pan and the bottom is nicely browned.( lift up edge with a small silicone spatula or your finger to check) about 1 minute .
use the spatula or finger to flip over crepe, cook until second side is browned about 20 seconds more.
slide the crepe from pan onto a large plate or cooling rack. repeat with remaining batter. Adjusting heat and spreading more butter in pan every two or three crepes,or when ever pan begins to look a bit dry. you can stack crepes on the plate as they er done and they wont stick . Crepe will soften as they cool.
Crepes are top with raspberry preserves and raspberry butter
Best Wine for desert crepes: Riesling