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1/ Fuck it, I'm making crepes. A thread.
2/ First, I'm unwrapping the new crepe pan I've been saving for a special occasion. I'm gonna go with "pandemic makes this a pretty f'ing special occasion."
3/ also, yes I have flour. I got a 50lb bag on Amazon. Don't judge me.
4/ ok here's my recipe. Refined over 25 years of making these.
320g flour
635g milk (lactaid works great, too)
5 large eggs
Pinch of salt
40g sugar
320g flour
635g milk (lactaid works great, too)
5 large eggs
Pinch of salt
40g sugar
5/ first mix flour + milk completely. Add milk progressively to flour, keep mixing. Separately, gently mix the eggs into a uniform mix. Don't beat them, don't overmix. Pour and gently mix into flour+milk. Add a bit more milk till it's pretty liquid. This is not a pancake mix.
6/ now as @fabricedesre points out, you want to let this sit in the fridge for at least an hour. Overnight if you can. Then you get this.
I like to use canola oil and a brush to very lightly oil my pan. Yes I know, a real Frenchman would use butter. Sue me.
Pour just enough batter to cover the pan after swirling it around with the pan in the air. It may take a couple tries to figure out the right amount.
You want to wait till the edge is cooked to flip it, but really not much longer. This photo here is almost too long.
Aww yeah. I have no regrets.
Still reading? Ok, coming up, some more advanced crepe craziness. Cheese and egg crepes. Give me a second to get ready.
Pouring the crepe.
Flipping it. Not nearly as cool as flipping it in the air but it works. Maybe I'll flip one in the air later.
Ok now for something a bit more involved: cheese and egg crepe.
Here I've only just flipped the crepe so the other side is only just starting to cook.
A short minute later, the egg is starting to solidify, add the cheese, and you don't want to burn the other side, so you flip it. Which, as you can see, is a tad challenging
The children like this bastardized jam and nutella dessert crepe.
