Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Sunday, August 12, 2012

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.


12 comments:

Ann@A Sentimental Life said...

I remember Magic Pan, there was one in St Louis too. Oh crepes remind me of my favorite street food in Paris..can not beat a cheese crepe.

Ann from On Sutton Place said...

I love crepes but have never made them. Well done on your first attempt!

Ellie Rae said...

I really will have to try this.

A Haus to Call Home said...

Love your lemon plates! Your crepes look great too! Our kids love them on Saturday mornings with Nutella...we call ours Hungarian pancakes because my husband grew up with them in his Hungarian family!

Tea Party said...

Enjoying your LEMON blue and white dish AND LEMON crepes too...and most especially Ollie. Looks like a win win for all!

La Table De Nana said...

Coveting that pan:) Great job~

the cape on the corner said...

that looks delicious, and so does that spinach quiche a few posts down!

On Crooked Creek said...

Martha,
The Strawberry and creme crepes are one of my favorite menu choices at our Village Inn here on our side of the Prairie! These look delicious!!! I'm sure Ollie was a perfect "taste tester" for your newest venture in cooking!
Fondly,
Pat

Gram said...

I LOVED The Magic Pan!!! They had chicken broccoli crepes that were to die for. We never had dessert crepes because we were always too full from the entree.

Marilyn said...

The Magic Pan in Denver was where my boyfriend took me for dinner several times. Loved the restaurant, loved him, he loved me and we got married! I certainly do miss him.♥♫

megan said...

Martha, as a child in England, we had these but called them pancakes. It was Pancake Tuesday (Shrove Tuesday) when they were eaten with lemon and sugar and rolled up.

Diane Balch said...

I wish all my pans were magic and that I had "House Elfs" to clean up. Your crepes look terrific. Please share them on foodie friday today.