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French Crêpes Recipe
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No-Fail French Crêpes

From Desperation Dinners (Canada, UK), by Beverly Mills and Alicia Ross.

From Alicia: In high school and college, in every French class I ever took, we always cooked crÍpes on "culture day." They sound elegant, and they are, but elegant doesn't have to mean difficult to do. After all, high school students can do it. (The trick to these no-fail crÍpes is the baking mix, which produces a smooth, even batter that is more forgiving than a classic recipe.)

For weeks after this indulgent lesson, I would satisfy my craving by making dozens of crÍpes with every conceivable filling. You can get as complicated as stewing your own fruits, or keep things quick and simple (as we have here) with jam and whipped cream. Be sure to buy seedless, all-fruit jam, of any flavor that suits, and a squirt can with real (not nondairy) cream. Beverly likes to finish her crÍpes off with a drizzle of chocolate syrup.

Ingredients:

1 large egg
1-1/4 cups skim or low-fat milk
3/4 cup plus1 Tbsp reduced-fat biscuit or baking mix, such as Bisquick
2 Tbsp butter, as needed
2/3 cup seedless, fruit-only raspberry jam
Real whipped light cream in an aerosol can

Instructions:

Turn on an electric griddle to 350°F (175°C) F. Or begin heating a 12-inch nonstick skillet over medium-high heat.

Whisk the egg in a 2-quart or larger bowl. Whisk in the milk. Add the biscuit mix and whisk until there are few lumps. The batter will be thin. Butter the griddle, using about 1-1/2 tsp of the butter.

Cook 2 crÍpes at once by pouring the batter by scant 1/4-cup-fulls onto the hot griddle. Cook on the first side until the crÍpes begin to set and tiny bubbles appear on the surface, about 1 minute. Turn and cook for another 30 seconds. Remove the crÍpes to a plate. Repeat, buttering the griddle as needed, until all the batter is used.

While the crÍpes cook, measure out the jam into a small bowl and whisk until smooth. Set aside.

Assemble the crÍpes: Spread 1 Tbsp jam over one side of each crÍpe. Squirt a generous amount of whipped cream over the jam. Starting at that edge, gently roll up the crÍpe. Garnish each with about
1 tsp of the remaining jam and a dollop of cream. Serve at once.

Yield: Makes about 8 crÍpes; serves 4

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