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Pte  Crpes Crpe Batter

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Ingredients

Adjust Servings:
1 cup water (cold)
1 cup milk (cold)
4 eggs
1/2 teaspoon salt
1 1/2 cups flour (scooped and leveled)
4 tablespoons butter (melted)

Nutritional information

128.3
Calories
57 g
Calories From Fat
6.4 g
Total Fat
3.4 g
Saturated Fat
83.5 mg
Cholesterol
158.2 mg
Sodium
13 g
Carbs
0.4 g
Dietary Fiber
0.2 g
Sugars
4.4 g
Protein
61g
Serving Size

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Pte Crpes Crpe Batter

Features:
    Cuisine:

    This is my first attempt at cooking like Julia Child and this will become a regular part of my repertoire. Your first crepe is a trial to test the consistency of the batter, the exact amount you need for the pan, and the heat. Recipe courtesy of Mastering the Art of French Cooking by Julia Child. Bon Appetit!

    • 40 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Pte Crpes (Crpe Batter), This is my first attempt at cooking like Julia Child and this will become a regular part of my repertoire Your first crepe is a trial to test the consistency of the batter, the exact amount you need for the pan, and the heat Recipe courtesy of Mastering the Art of French Cooking by Julia Child Bon Appetit!, This is my first attempt at cooking like Julia Child and this will become a regular part of my repertoire Your first crepe is a trial to test the consistency of the batter, the exact amount you need for the pan, and the heat Recipe courtesy of Mastering the Art of French Cooking by Julia Child Bon Appetit!


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    Steps

    1
    Done

    Put the Liquids, Eggs, and Salt Into the Blender Jar.

    2
    Done

    Add the Flour, Then the Butter.

    3
    Done

    Cover and Blend at Top Speed For 1 Minute.

    4
    Done

    If Bits of Flour Adhere to Sides of Jar, Dislodge With a Rubber Scraper and Blend For 2 to 3 Seconds More.

    5
    Done

    Cover and Refrigerate For at Least 2 Hours.

    6
    Done

    the Batter Should Be a Very Light Cream, Just Thick Enough to Coat a Wooden Spoon. If, After Making Your First Crepe, It Seems Too Heavy, Beat in a Bit of Water, a Spoonful at a Time. Your Cooked Crepe Should Be About 1/16" Thick.

    7
    Done

    Rub the Skillet With a Pork Rind or a Piece of Bacon Fat or Brush It Lightly With Oil. Set Over Moderately High Heat Until the Pan Is Just Beginning to Smoke.

    8
    Done

    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 With the Middle of the Pan. (i'm Left-Handed, So I Reversed This Method. Sorry, Julia.).

    9
    Done

    Quickly Tilt the Pan in All Directions to Run the Batter All Over the Bottom of the Pan in a Thin Film.

    10
    Done

    Pour Any Batter That Does not Adhere to the Pan Back Into Your Bowl. Judge the Amount For Your Next Crepe Accordingly.

    11
    Done

    This Whole Operation Takes but 2 or 3 Seconds.

    12
    Done

    Return the Pan to the Heat For 60 to 80 Seconds.

    13
    Done

    Then Jerk and Toss Pan Sharply Back and Forth and Up and Down to Loosen the Crepe.

    14
    Done

    Lift Its Edges With a Spatula and If the Under Side Is a Nice Light Brown, the Crepe Is Ready For Turning.

    15
    Done

    Turn the Crepe by Using 2 Spatulas or Gasp 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.

    Avatar Of Greta Ramirez

    Greta Ramirez

    Taco enthusiast serving up authentic and mouthwatering Mexican street food.

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