Crepes in Midtown
Posted on March 6, 2013
A couple weeks back Ash, Maggie and I were invited to a crepe making class at Paris Eastside in Capitol Hill. Since that class we talked about making crepes and just have not got around to making them. Well the other night we hammered it out. Using Muriel’s recipe (copied below). We came up with 3 different crepe fillings…1) Scrambled eggs with King Crab and Chives 2) Crispy bacon with Fig and Chevre crepe 3) Cottage cheese with raspberry jam and parsley.
Shopping list :
9 ounces of flour, 3 cups of milk, 3 eggs, Salt, 2 table spoons of butter, 2 table spoons of sugar, 3 big lemons, 3 eggs, 9 ounces sugar, 3,5 ounces butter, Oil, Confectioner’s sugar
MARGUERITE’S ELEGANT HOME COOKING — Crepes
For the crêpes:
Pour the flour in a bowl and make a “hole” in the middle.
Add there: the eggs (whisked together), the salt (one pinch), the sugar and the melted butter.
Mix everything adding slowly the milk to moisten the batter.
The batter must be quite fluid.
Set aside for one hour. Add water if necessary to improve fluidity after the resting time.
9 ounces of flour
3 cups of milk
2 table spoons of butter
2 table spoons of sugar
If prepared in a food processor the batter does not need to be set aside for one hour.