Crêpes Maison

Name: Crêpes Maison
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 3 ⁄ 4 cup flour; 2 tsp. sugar; 1 ⁄ 2 tsp. salt; 3 eggs; 3 ⁄ 4 cup milk; Melted butter; Thick currant jelly; Cointreau; Confectioner's sugar; Lemon zest; Toasted almonds

Serves
serves 4

By SAVEUR Editors

Published on October 30, 2007

It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.

Ingredients

³⁄₄ cup flour
2 tsp. sugar
¹⁄₂ tsp. salt
3 eggs
³⁄₄ cup milk
Melted butter
Thick currant jelly
Cointreau
Confectioner's sugar
Lemon zest
Toasted almonds

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Instructions

Step 1

Sift flour, sugar and salt together into a large bowl. In a separate bowl, beat eggs, then add milk and mix well. Stir milk mixture into flour mixture, mixing until batter is smooth.

Step 2

Heat a 6" nonstick skillet (a crepe pan is best) over medium heat. Brush pan with melted butter. Pour in enough batter to coat pan (about 2 tbsp.). Swirl pan to spread batter evenly, cook crepe for about 1 minute, then flip and lightly brown other side.

Step 3

Transfer crepe to a plate and cover with wax paper; repeat process to form 7 more crepes. Brush each crepe with about 2 tbsp. of currant jelly, tightly roll, and place, seam-side down, in a baking dish.

Step 4

Shortly before serving, preheat broiler. Brown crepes under broiler for about 30 seconds. Transfer to 4 plates. Sprinkle with Cointreau, dust with confectioner's sugar, and garnish with lemon zest and toasted almonds.

Sift flour, sugar and salt together into a large bowl. In a separate bowl, beat eggs, then add milk and mix well. Stir milk mixture into flour mixture, mixing until batter is smooth.
Heat a 6" nonstick skillet (a crepe pan is best) over medium heat. Brush pan with melted butter. Pour in enough batter to coat pan (about 2 tbsp.). Swirl pan to spread batter evenly, cook crepe for about 1 minute, then flip and lightly brown other side.
Transfer crepe to a plate and cover with wax paper; repeat process to form 7 more crepes. Brush each crepe with about 2 tbsp. of currant jelly, tightly roll, and place, seam-side down, in a baking dish.
Shortly before serving, preheat broiler. Brown crepes under broiler for about 30 seconds. Transfer to 4 plates. Sprinkle with Cointreau, dust with confectioner's sugar, and garnish with lemon zest and toasted almonds.