I let the batter rest in the fridge overnight because, well, I make it at night and we eat it at brunch the next day. If you're in a hurry, let the batter rest in the fridge for at least 2 hours.
This batter makes 8 crepes. You can serve it stacked, rolled, or folded. Your choice!
Crepes
ingredients:
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1/8 tsp kosher salt
• ¾ cup whole milk
• 3 tbsp unsalted butter
• 2 large eggs
• 2 tbsp Grand Marnier orange liqueur
• 1 tsp vanilla extract
• ¼ tsp grapeseed oil
• ¼ cup water
• unsalted butter for coating
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1/8 tsp kosher salt
• ¾ cup whole milk
• 3 tbsp unsalted butter
• 2 large eggs
• 2 tbsp Grand Marnier orange liqueur
• 1 tsp vanilla extract
• ¼ tsp grapeseed oil
• ¼ cup water
• unsalted butter for coating
instructions:
1) Whisk together flour, sugar, and salt in a large bowl.
2) Scald milk and butter in a small saucepan over very low heat. Swirl the pan around to help butter melt. Turn off the heat once butter is melted completely, and let cool down for a bit.
3) Make a well in the flour mixture. Add eggs in the well, orange liqueur, vanilla extract, and grapeseed oil; whisk vigorously just until the mixture comes together.
4) Slowly pour in the milk-butter mixture while whisking the batter (it will still be a bit lumpy). Pour in the water while whisking, and whisk just until the batter's texture becomes uniform, but do not overmix.
5) Strain the batter through a strainer (not a fine mesh sieve) into another bowl, cover with plastic wrap and refrigerate overnight.
6) Before cooking, give the batter a stir. Place a 10-inch skillet over medium-low heat and coat with butter. With one hand, add ¼ cup of batter to the center of the pan while the other hand swirls the pan around to get the batter to lay evenly on the pan.
◘ tip: Use a ¼ measuring cup, rather than a ladle. This batter yields 8 crepes.
7) Cook crepe 2 minutes on one side. Just before flipping, shake the pan to loosen the crepe from the pan. Flip crepe and cook for 1 minute. Slide the cooked crepe to a plate. Repeat the process until the batter is gone, coating the pan with butter after each crepe.
◘ tip: If the crepe is browning too fast, reduce heat to low.
1) Whisk together flour, sugar, and salt in a large bowl.
2) Scald milk and butter in a small saucepan over very low heat. Swirl the pan around to help butter melt. Turn off the heat once butter is melted completely, and let cool down for a bit.
3) Make a well in the flour mixture. Add eggs in the well, orange liqueur, vanilla extract, and grapeseed oil; whisk vigorously just until the mixture comes together.
4) Slowly pour in the milk-butter mixture while whisking the batter (it will still be a bit lumpy). Pour in the water while whisking, and whisk just until the batter's texture becomes uniform, but do not overmix.
5) Strain the batter through a strainer (not a fine mesh sieve) into another bowl, cover with plastic wrap and refrigerate overnight.
6) Before cooking, give the batter a stir. Place a 10-inch skillet over medium-low heat and coat with butter. With one hand, add ¼ cup of batter to the center of the pan while the other hand swirls the pan around to get the batter to lay evenly on the pan.
◘ tip: Use a ¼ measuring cup, rather than a ladle. This batter yields 8 crepes.
7) Cook crepe 2 minutes on one side. Just before flipping, shake the pan to loosen the crepe from the pan. Flip crepe and cook for 1 minute. Slide the cooked crepe to a plate. Repeat the process until the batter is gone, coating the pan with butter after each crepe.
◘ tip: If the crepe is browning too fast, reduce heat to low.
Topping Suggestions:
○ Nutella (Italian-made), dusted with powdered sugar
○ Nutella (Italian-made), almond butter, sun-dried goji berries, dusted with powdered sugar
○ Almond butter, fresh berries such as strawberries, drizzle of honey such as acacia, dusted with powdered sugar
○ Chocolate spread, crushed graham crackers, whipped cream, dusted with powdered sugar and/or cocoa powder
○ Mascarpone, fresh berries such as strawberries, chocolate drizzle or caramel
○ Nutella (Italian-made), nuts such as walnuts, scoop of ice cream, drizzle with hot fudge or caramel
○ Drizzle of honey such as orange blossom, chocolate chips or shavings, orange segments
○ Nutella/Chocolate spread/Almond butter, banana, dusted with powdered sugar
○ Cannoli Cream, orange zest
○ Et cetera!
○ Nutella (Italian-made), dusted with powdered sugar
○ Nutella (Italian-made), almond butter, sun-dried goji berries, dusted with powdered sugar
○ Almond butter, fresh berries such as strawberries, drizzle of honey such as acacia, dusted with powdered sugar
○ Chocolate spread, crushed graham crackers, whipped cream, dusted with powdered sugar and/or cocoa powder
○ Mascarpone, fresh berries such as strawberries, chocolate drizzle or caramel
○ Nutella (Italian-made), nuts such as walnuts, scoop of ice cream, drizzle with hot fudge or caramel
○ Drizzle of honey such as orange blossom, chocolate chips or shavings, orange segments
○ Nutella/Chocolate spread/Almond butter, banana, dusted with powdered sugar
○ Cannoli Cream, orange zest
○ Et cetera!
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