Jacques Pépin Crepes Confiture Recipe
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CREPES ARE NOT SCARY! THEY ARE NOT MAGIC! THEY ARE EASY!
This recipe can be used for sweet or savory crepes.
Jacques Pépin: "I always had crêpes as a child, and made them countless times for my daughter and granddaughter. There is nothing easier than making crêpes. I put a piece of butter to melt in a skillet, and by the time that butter is melted I have mixed enough milk, flour, and an egg to make half a dozen crêpes. You can serve them with jam inside or something savory, like ham or cheese. Easy and delicious."
Jacques Pépin Crepes on YouTubeFrom
chefshop.com.
STORAGE:
Place a stack of cooked, cooled
crepes (between layers of wax paper) inside a heavy-duty zip-top plastic bag. Refrigerate up to five days, or freeze up to two months**. If frozen, thaw in the refrigerator. Remove stack from the bag, and reheat in a microwave at HIGH for 15 seconds.
** Or, if you are like my family, keep in the freezer forever!
Ingredients
1/3 cup flour
1/2 cup milk
pinch salt
1 egg
1/2 tsp. sugar
2 Tbsp. water
1 Tbsp. butter
your favorite sweet or savory filling
powdered sugar for sprinkling on the sweet ones
(If you know you are only going to be using these for sweet fillings, you can add 1 teaspoon of vanilla extract and a use an extra 1/2 teaspoon of sugar. But the original recipe works fine for sweet fillings, so you don't need to do this unless you want to.)
Directions
- Melt butter in 7-inch or 10-inch non-stick pan over medium-high heat.
- You will later be adding this butter to the batter.
- In a medium bowl, combine flour, half of the milk, egg, salt, and sugar in a bowl and mix until smooth.
- Add the rest of the milk, the water and the melted butter from the pan to make a thin batter.
- If it is too thick add a little more milk or water.
- Pour about 3-4 tablespoons** of batter into one side (NOT THE MIDDLE) of the pan and immediately tilt the pan all around to make it run all over the bottom, and even up on the sides.
- Cook for 1 to 1 ½ minutes on the first side, then flip and cook the second side for 30 seconds. (I use an icing spatula to flip them, picking up the crepe in the middle.)
- The first one will always be a bit sloppy looking. Put peanut butter on it and stuff it in a crying child's mouth. Or, "the first one is for the dog," as Jacques' mother used to say.
- Transfer to a plate, stacked between waxed paper sheets.
- Add about I TBS of your filling inside each crêpe, fold into quarters or roll.
** I use a 1/4 cup measuring cup, which is about 4 tablespoons, for a 10" pan. When I use a 7" pan I use about 1/2 that amount, so 1/8 cup.
Makes about 6 crepes