Crepe techniques

As you know we are getting ready for our crepe bar Arbonne party tomorrow. I have to make the fillings and crepes ahead of time as I will be working during the day. After some experimenting in the kitchen, I have lots to share on crepe making technique. After three disasters, we finally perfected our technique in making crepes. Our first batch went wrong because we used too little batter in the pan.  I learned we needed at least 1/4 of inch of batter in the pan. Also, don't forget to use a smaller frying pan. Larger pans mean larger crepes which are more difficult to handle for a novice, but it is completely up to you. One more tip, use parchment paper in between your crepes so they don't stick to each other! 

Watch a few bubbles begin to erupt from your crepe before you turn it or flip. Also look at the edges, they will begin to crisp up when it is ready to turn.

After some practice, I also got the flipping of the crepe too! Watch the action...(oh and excuse the mess!)

 

Notice I used two hands...I didn't want to lose it.

 And back home in the pan!

CREPE RECIPE

Ingredients

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan

Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture. (I added herbed butter to mine)

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

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Stay tuned for the filling recipes!

Happy Planning and Happy 4th of July,

~Jenny Meier~