A Kitchen Creperie

Back in the 80's there was a Magic Pan restaurant on the Plaza in Kansas City.    For some reason, we never dined there although I longed to.    And then like other "fad" restaurants, it "disappeared"  -- never to be seen again!

I've had crepes a few times but never attempted to make them.    I was a bit afraid of a crepe.     But never say never for . . . 

A blue pan!

With a great Le Creuset crepe pan, I had the proper equipment.    And after watching Laura Calder make them, I decided that I, too, could make crepes!

A platter of crepes

And I did!       Although I must admit that there were a few that Ollie got!     It takes a bit of practice to get a crepe just right!

Four -- just enough dessert for the two of us!

And actually, they are really easy and an easy batter to whip up.      Not luncheon crepes for me nor crepes filled with strawberries and cream but a very simple crepe.

I love how the lemon of the plate echoes the lemons on the crepe platter which picks up on the lemon zest in the crepe.

Sweet with sugar and tart with lemon.      The French "lemon" plates seemed to be the perfect dish on which to serve the crepes.    An English fork makes the perfect utensil.

CLASSIC CREPES

1 1/2 c. flour

1/2 t. salt

3 eggs

1 cup milk

2 t. sugar (for dessert crepes only)

2 T. melted butter

water as needed

Put the flour in a bowl and make a well.    Put the salt, eggs, milk and sugar (if using) in the well.    Stir to mix, then gradually pull in flour and get rid of any lumps.

Strain the batter if you want it extra smooth, then stir in the butter.

Let rest 1 to 2 hours before frying.

Thin out the batter with water to the consistency of light cream.

Heat a crepe pan over high heat.

Brush melted clarified butter or oil onto the pan (unless it is no-stick, in which case you need none).

Ladle 1 to 2 T. batter onto the pan and tip it quickly to cover the bottom.

If you have too much batter, pour some off (Crepes should be paper thin.)

When the edges are brown, flip and finish the other side.

Stack the crepes and warm while you finish cooking the rest.

Sprinkle sugar all over a hot crepe (hot so that it will melt a little) and grate over lemon zest.   

I must admit that it takes a little practice to pour the right amount of batter, swirl just so so that the pan is covered in crepe batter.    The "mistakes" made Ollie one happy dog!     Next time, I'm sure, there will be less "mistakes" than this, my first time!

It's Monday and I'm joining Yvonne at Stone Gable for What's On the Menu Monday.