Yesterday, I took a class with Chef Amanda Cushman!
This was a hands-on class, so everyone had a chance to chop, dice, chiffonade, and sear! We also took turns making crêpes. If you’ve followed for a while, you know we made crêpes in a different class not that long ago. I fell IN LOVE with crêpes! The recipe that follows is simple and the possibilities for fillings are endless. You can make them sweet or savory, large or small. They can be folded or rolled. They can be breakfast, lunch, dinner or mid-afternoon snacks. I learned yesterday that crêpes can be frozen! You could spend an afternoon making crêpes, freeze them and have them when you get a crêpe craving! I love that idea!
Here is some inspiration for you! This one is stuffed with apples and covered with homemade caramel sauce. YUM!
Doesn’t that look delicious? You want to make them now, don’t you? It’s ok. You can be honest. I know I want to make more! Here is Chef Amanda Cushmans Basic Crepe Batter Recipe:
Basic Crepe Batter – makes about 20 – 6 inch crepes
Ingredients
4 large eggs
1 1/2 cups whole milk
1 1/2 cups all-purpose flour (We used King Arthur Flour)
1/4 tsp. salt
6 TBLS melted butter
Directions:
1. Combine eggs and milk in a blender and blend for 30 seconds. Add flour and salt and mix well.
2. Transfer to a sieve over a quart size mixing bowl. Allow batter to rest for 30 minutes or chill overnight.
3. Melt the butter in a small saucepan and then whisk into the batter.
4. Melt a small amount of butter in a crêpe pan (you will only need to do this for the first crêpe.) Add a scant 1/4 cup of the batter to the pan. Swirl the pan right away to cover the bottom completely. You want your crêpes very thin! Cook about one minute – or until the sides and top begin to look dry – then flip over. Cook the other side for about a minute or until golden. HINT: You will know when it’s finished cooking when you can slide it easily around the pan.
5. Transfer the crêpes to a baking sheet and continue until you are finished with the batter.
6. The crêpes can be frozen at this point. Simple stack them, wrap them in plastic wrap and tuck them in the freezer! When you have a crêpe craving, just thaw overnight (or a few hours) in the refrigerator. Here is one of my finished crepes from class yesterday:
I think this next one came out looking like Guy Fieri!
At least if you turn your head and squint a little bit, it does.. Hahaha!
Next time we’ll talk about filling options and that wonderful homemade caramel sauce… Stay tuned!
- 4 large eggs
- 1 1/2 cups whole milk
- 1 1/2 cups all-purpose flour We used King Arthur Flour
- 1/4 tsp. salt
- 6 TBLS melted butter
- Combine eggs and milk in a blender and blend for 30 seconds. Add flour and salt and mix well.
- Transfer to a sieve over a quart size mixing bowl. Allow batter to rest for 30 minutes or chill overnight.
- Melt the butter in a small saucepan and then whisk into the batter.
- Melt a small amount of butter in a crêpe pan (you will only need to do this for the first crêpe.) Add a scant 1/4 cup of the batter to the pan. Swirl the pan right away to cover the bottom completely. You want your crêpes very thin! Cook about one minute – or until the sides and top begin to look dry – then flip over. Cook the other side for about a minute or until golden. HINT: You will know when it’s finished cooking when you can slide it easily around the pan.
- Transfer the crêpes to a baking sheet and continue until you are finished with the batter.
- The crêpes can be frozen at this point. Simple stack them, wrap them in plastic wrap and tuck them in the freezer! When you have a crêpe craving, just thaw overnight (or a few hours) in the refrigerator.
