Buttery Crepes 8.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

May 2, 2019

To sauce or not to sauce these simple crepes is the question: If the filling is dry, sauce them, but if the filling is creamy, leave them alone. Bechamel and tomato sauces are natural savory toppings. A simple chocolate drizzle will dress up sweet crepes.

Make Ahead: The batter needs to rest in the refrigerator for 30 minutes, and up to 4 hours. Store any leftover crepes wrapped tightly with plastic wrap, and freeze for up to 3 months. Defrost the crepes at room temperature for 30 minutes before eating.


Servings:
8

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Tested size: 8 servings; makes about 24 crepes

Ingredients
  • 2 cups half-and-half
  • 4 large eggs
  • 1 1/2 cups (188 grams) flour
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons clarified butter or ghee, plus more for cooking (see NOTE)

Directions

Whisk together half-and-half and eggs. Slowly sift in the flour and salt. Whisk in the 2 tablespoons of clarified butter or ghee. Cover and let the batter sit for 30 minutes at room temperature. (You can let it rest for up to 4 hours in the refrigerator, but bring it back to room temperature for 30 minutes before using. There should be enough batter to allow for one or two "mistakes."

Heat a 6-inch nonstick saute pan over medium heat. Brush lightly with the clarified butter. Ladle 3 tablespoons of the batter into the heated pan and quickly swirl the pan to form a round crepe, swirling until the batter settles. Cook for about 1 minute, until the edges of the crepe start to pull away from the sides of the pan. Flip the crepe with an offset spatula and cook for 15 seconds; then transfer to a plate.

Repeat with the remaining batter, separating the crepes with pieces of parchment or wax paper. (Crepes shouldn’t take any color, so look for slightly golden flecks on the first side. Don't be tempted to increase the temperature; medium heat is just right, so they won't burn as they cook through.)

NOTE: To clarify 8 tablespoons/1 stick of unsalted butter, place it in a saucepan over low heat. Cook without stirring until it has liquefied, then begin skimming the foam off the top (discarding the foam) until the butter is clear enough to see through to the milky solids at the bottom of the pan. Remove from the heat and strain into a separate container; discard the solids. Cover and refrigerate for up to 6 months.

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Recipe Source

From cookbook author Sandra Gutierrez.

Tested by Stephanie Zarpas.

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