Valentine’s Day is quickly approaching and I am in the midst of planning some special meals for my husband and kids. I also decided that now is finally the time to conquer my intimidation about making crepes so I referred to a step-by-step guide via Martha Stewart Everyday Food……
How-To Make Simple Crêpes
Step-by-step lessons with the Everyday Food editors
Nutritional info per crêpe: 147 calories; 8g fat (4g sat fat); 6g protein; 14g carb; 0g fiber
Simple Crêpes (Makes 9)
Active Time: 35 minutes
Total Time: 35 minutes + Resting
Using a blender ensures a smooth crêpe batter that has the consistency of heavy cream. Stack cooked, cooled crêpes with waxed paper and refrigerate, up to 3 days.
1. In a blender, combine 1 cup all-purpose flour (spooned and leveled), 1 tablespoon sugar, ¼ teaspoon coarse salt, 1 ½ cups whole milk, 4 large eggs, and 3 tablespoons unsalted butter, melted.
2. Purée until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
3. Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
4. Loosen edge of crêpe with a rubber spatula, then with your fingertips, quick flip. Cook 1 minute more. Slide crêpe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)
Now that you have all the simple step-by-step crêpes you can jazz them up for Valentine’s Day with some amazing but easy to do recipes in the Jan/Feb issue of Everday Food. These recipes include Ham and Egg Crêpe Squares for the breakfast traditionalist, Chocolate-Hazelnut and Banana Crêpes for the couple with more of a sweet tooth, and even a Peanut Butter and Jam Crêpe Roll for the kids!
Recipe from the January/February issue of Everyday Food magazine. Photos by Con Poulos. Copyright © 2011 by Martha Stewart Living Omnimedia, Inc.