Just when you think you know, I mean really know how to make something turn out well in the kitchen…. you find a better way to the most perfect end result.
Take crêpe batter.
Been making it with success, for years. Then I saw how maestro Gordon Ramsay does it. To truly make them properly is to have a tender crêpe… so thin, light and delicate you can barely tell it’s there. It’s really just a vehicle to hold whatever filling you fancy adding, at the time.
The full recipe will make approx 16 crêpes, depending on what size pan you use. The last time I made them, I made half the recipe, used a 6″ skillet and it made about 12. What’s most important is using a good non-stick skillet and making them thin. They will stay covered in the fridge for a couple days, ready for when you are.
3/4 cup milk
3/4 cup water
4 eggs, at room temp
1/8 tsp salt
1/4 cup butter, melted or extra virgin olive oil
1 cup flour
*2 TBSP sugar for sweet crepes, use only a pinch if making savoury
Combine the milk and water in a liquid measuring cup and set aside.
In a bowl large enough to whisk the batter, add the flour and salt.
Add the eggs, and whisk briskly to combine.
Add 1/4 cup of the liquid and whisk to a smooth paste like consistency, then add remaining liquid.
Let the batter rest overnight – cover and store in the fridge.
Put your best 6″ or 8″ non-stick skillet over med-high heat and wipe it with some neutral oil or butter.
Using a ladle or small dry measuring cup, add the batter, swirling the pan to coat the bottom – I used half an 1/8 cup measure for my 6″ skillet. This part will be a bit of trial and error, to know how much batter to add to the size of the pan. After you’ve made a couple, you’ll get it. You want them to be as thin as possible and don’t worry if there’s small holes or they’re not exactly perfect. No one can tell, after they’re filled up, rolled or folded.