Crêpes Fines Sucre
The following recipe is made with an
electric blender, because it is so quick. If you do not have one, gradually
blend the egg yolks into the flour with a wooded spoon, beat in the
liquids by droplets, then strain through a fine sieve. Crêpe batter
should be made at least 2 hours before it is to be used; this allows
the flour particles to expand in the liquid and insures a tender, light,
The first Crêpe is a trial one to test out the consistency of
your batter, the exact amount you need for the pan, and the heat.
3/4 cup cold milk
3/4 cup cold water
3 egg yolks
1tbsp granulated sugar
3 tbsp orange liqueur, rum, or brandy
1 cup flour (scooped and leveled)
5 tbsp melted butter
An electric blender
A rubber scraper
An iron skillet or a Crêpe pan with a 6 1/2- to 7-inch bottom
2 to 3 tbsp cooking oil and a pastry brush
A ladle or measure to hold 3 to 4 tbsp or 1/4 cup
Place the ingredients in the blender jar in the order in which they
are listed. Cover and blend at top speed for 1 minute. If bits of flour
adhere to sides of jar, dislodge with a rubber scraper and blend 3 seconds
more. Cover and refrigerate for at least 2 hours or overnight.
Brush the skillet lightly with oil. Set over moderately high heat until
the pan is just beginning to smoke.
Immediately remove from heat and, holding handle of pan in your right
hand, pour with your left hand a scant 1/4 cup of batter into the middle
of the pan. Quickly tilt the pan in all directions to run the batter
all over the bottom of the pan in a thin film. (Pour any batter that
does not adhere back into your bowl; judge the amount of your next Crêpe
accordingly.) This whole operation takes but 2 or 3 seconds.
Return the pan to heat for 60 to 80 seconds. Then jerk and toss the
pan sharply back and forth and up and down to loosen the Crêpe.
Lift its edges with a spatula and if the under side is a nice light
brown, the Crêpe is ready for turning.
Turn the Crêpe by using 2 spatulas; or grasp the edges nearest
you in your fingers and sweep it up toward you and over again into the
pan in a reverse circle; or toss it over by a flip of the pan.
Brown lightly for about 1/2 minute on the other side. This second side
is rarely more than a spotty brown, and is always kept as the underneath
or nonpublic aspect of the Crêpe. As they are done, slide the
crêpes onto a rack and let cool several minutes before stacking
on a plate. Grease the skillet again, heat to just smoking, and proceed
with the rest of the Crêpes. Crêpes may be kept warm by
covering them with a dish and setting them over simmering water or in
a slow oven. Or they may be made several hours in advance and reheated
when needed. (Crêpes freeze perfectly.)
As soon as you are used to the procedure, you can keep
2 pans going at once, and make 24 crêpes in less than half an
Makes 10 to 12 crêpes 6 inches in diameter,
or 16 to 18 crêpes 4 to 5 inches in diameter.
Adapted from Mastering the Art of
French Cooking, Volume One
by Julia Child