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Crêpes with Sugar and Lemon

Source of Recipe

From "All-Time Best Brunch" by America's Test Kitchen


Recipe Introduction

"Crêpes have a reputation for being temperamental, but our simple method makes this specialty pancake accessible without sacrificing its delicate texture and signature richness. We discovered that we could cook authentic crêpes in a standard 12-inch nonstick skillet—no special equipment necessary. What did matter: heating the pan properly (over low heat for at least 10 minutes), using the right amount of batter (we settled on ¼ cup), and flipping the crêpe precisely when the edges appeared dry, matte, and lacy. To transform our perfectly cooked crêpes into decadent brunch sweets, we whipped up a few tempting fillings, starting with the simple classic of sugar and lemon. Crêpes give off steam as they cook, but if at any point the skillet begins to smoke, remove it from the heat immediately and turn down the heat. Stacking the crêpes on a wire rack allows excess steam to escape so they won't stick together. To allow for practice, the recipe yields 10 crêpes; only eight are needed for the filling."

List of Ingredients

◦ ½ teaspoon vegetable oil
◦ 1 cup (5 ounces) all-purpose flour
◦ 3 tablespoons sugar
◦ ¼ teaspoon salt
◦ 1 ½ cups whole milk
◦ 3 large eggs
◦ 2 tablespoons unsalted butter, melted and cooled
◦ Lemon wedges


Recipe

Heat oil in 12-inch nonstick skillet over low heat for at least 10 minutes.

Meanwhile, whisk flour, 1 teaspoon sugar, and salt together in medium bowl. Whisk milk and eggs together in separate bowl. Add half of milk mixture to flour mixture and whisk until smooth. Add melted butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.

Wipe out skillet with paper towels, leaving thin film of oil on bottom and sides of pan. Increase heat to medium and let skillet heat for 1 minute. After 1 minute, test heat of skillet by placing 1 teaspoon batter in center of pan and cooking for 20 seconds. If mini crêpe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.

Pour ¼ cup batter into far side of pan and tilt and shake gently until batter evenly covers bottom of pan. Cook crêpe without moving it until top surface is dry and edges are starting to brown, about 25 seconds. Using heat-resistant rubber spatula, loosen crêpe from side of pan. Gently slide spatula underneath edge of crêpe, grasp edge with your fingertips, and flip crêpe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crêpe, spotted side up, to wire rack. Return pan to heat and heat for 10 seconds before repeating with remaining batter. As crêpes are done, stack on wire rack.

Transfer stack of crêpes to large plate and invert second plate over crêpes. Microwave until crêpes are warm, 30 to 45 seconds (45 to 60 seconds if crêpes have cooled completely). Remove top plate and wipe dry with paper towel. Sprinkle half of top crêpe with 1 teaspoon sugar. Fold unsugared bottom half over sugared half, then fold in half again. Transfer sugared crêpe to second plate. Repeat with remaining crêpes. Serve immediately with lemon wedges.

Makes eight 12-inch crêpes






❧ Variations:

• Crêpes with Bananas and Nutella:
Omit 8 teaspoons sugar for sprinkling and lemon wedges. Spread 2 teaspoons Nutella over half of each crêpe, then evenly arrange eight to ten ¼-inch-thick banana slices over Nutella. Fold crêpes as directed. Serve immediately.

• Crêpes with Chocolate and Orange:
Omit 8 teaspoons sugar for sprinkling and lemon wedges. Using your fingertips, rub 1 teaspoon finely grated orange zest into ¼ cup sugar. Stir in 2 ounces finely grated bittersweet chocolate. Sprinkle 1 ½ tablespoons chocolate-orange mixture over half of each crêpe. Fold crêpes as directed. Serve immediately.