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Crepes




Source of Recipe


Copyright 1993 by Wolfgang Puck.


List of Ingredients





4 large eggs
2 c. plus 2 tbsps. milk
2 c. all-purpose flour, sifted
1 tbsp. sugar
1/4 tsp. salt
6 to 7 tbsps. unsalted butter, melted
2 to 3 tbsps. vegetable oil
apricot or peach marmalade for filling
powdered sugar


Recipe



In a medium bowl, whisk together eggs and 2 c. milk. Whisk in the flour, sugar, and salt and then 1/4 c. (4 tbsps.) melted butter. Refrigerate covered, 1 to 1 1/2 hours. Remove from refrigerator and whisk again. Batter should have the consistency of heavy (whipping) cream. If too thick, add remaining 1 or 2 tbsps. milk as necessary. To make crepes, heat a 9-inch skillet and brush with a little oil and butter. Using 1/4-cup ladle, ladle batter into the skillet and swirl around, coating the entire surface of the pan, pouring the excess batter back into the bowl.
Over medium heat, cook until crepe is golden brown on one side, 30 or 40 seconds. With a spatula and/or fingers, turn crepe and cook until golden brown on second side. Turn out on clean towel. Repeat with remaining butter, oil, and batter until all the batter is used.

To assemble crepe, spread 1/4-inch thick layer of marmalade in the middle of a crepe. Fold crepe in half and then in half again and arrange on a cookie sheet. Repeat with remaining crepes and marmalade.

To serve, warm in oven. Sprinkle with sifted powdered sugar and, if desired, place a scoop of vanilla ice cream on the side of each crepe. Makes about 20 9-inch crepes.


Apricot Or Peach Marmalade
2 1/2 lbs. apricots or peaches, pitted and cut into quarters
about 1/2 c. sugar
2 tbsps. lemon juice
2 tbsps. apricot brandy
1 tbsp. orange zest
pinch of salt
In a nonreactive saucepan, combine apricots, sugar, lemon juice, brandy, orange zest, and salt. Over medium heat, cook until the fruit begins to give up its juices. Lower heat and simmer until fruit is tender and mixture thickens, about 1 hour. Correct flavor to taste, adding a little more sugar as necessary. Makes about 4 1/2 cups.