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Cr�pes with Sugar and Lemon

Source of Recipe

From "All-Time Best Brunch" by America's Test Kitchen


Recipe Introduction

"Cr�pes have a reputation for being temperamental, but our simple method makes this specialty pancake accessible without sacrificing its delicate texture and signature richness. We discovered that we could cook authentic cr�pes in a standard 12-inch nonstick skillet�no special equipment necessary. What did matter: heating the pan properly (over low heat for at least 10 minutes), using the right amount of batter (we settled on � cup), and flipping the cr�pe precisely when the edges appeared dry, matte, and lacy. To transform our perfectly cooked cr�pes into decadent brunch sweets, we whipped up a few tempting fillings, starting with the simple classic of sugar and lemon. Cr�pes give off steam as they cook, but if at any point the skillet begins to smoke, remove it from the heat immediately and turn down the heat. Stacking the cr�pes on a wire rack allows excess steam to escape so they won't stick together. To allow for practice, the recipe yields 10 cr�pes; only eight are needed for the filling."

List of Ingredients

◦ � teaspoon vegetable oil
◦ 1 cup (5 ounces) all-purpose flour
◦ 3 tablespoons sugar
◦ � teaspoon salt
◦ 1 � cups whole milk
◦ 3 large eggs
◦ 2 tablespoons unsalted butter, melted and cooled
◦ Lemon wedges


Recipe

Heat oil in 12-inch nonstick skillet over low heat for at least 10 minutes.

Meanwhile, whisk flour, 1 teaspoon sugar, and salt together in medium bowl. Whisk milk and eggs together in separate bowl. Add half of milk mixture to flour mixture and whisk until smooth. Add melted butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.

Wipe out skillet with paper towels, leaving thin film of oil on bottom and sides of pan. Increase heat to medium and let skillet heat for 1 minute. After 1 minute, test heat of skillet by placing 1 teaspoon batter in center of pan and cooking for 20 seconds. If mini cr�pe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.

Pour � cup batter into far side of pan and tilt and shake gently until batter evenly covers bottom of pan. Cook cr�pe without moving it until top surface is dry and edges are starting to brown, about 25 seconds. Using heat-resistant rubber spatula, loosen cr�pe from side of pan. Gently slide spatula underneath edge of cr�pe, grasp edge with your fingertips, and flip cr�pe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked cr�pe, spotted side up, to wire rack. Return pan to heat and heat for 10 seconds before repeating with remaining batter. As cr�pes are done, stack on wire rack.

Transfer stack of cr�pes to large plate and invert second plate over cr�pes. Microwave until cr�pes are warm, 30 to 45 seconds (45 to 60 seconds if cr�pes have cooled completely). Remove top plate and wipe dry with paper towel. Sprinkle half of top cr�pe with 1 teaspoon sugar. Fold unsugared bottom half over sugared half, then fold in half again. Transfer sugared cr�pe to second plate. Repeat with remaining cr�pes. Serve immediately with lemon wedges.

Makes eight 12-inch cr�pes






❧ Variations:

� Cr�pes with Bananas and Nutella:
Omit 8 teaspoons sugar for sprinkling and lemon wedges. Spread 2 teaspoons Nutella over half of each cr�pe, then evenly arrange eight to ten �-inch-thick banana slices over Nutella. Fold cr�pes as directed. Serve immediately.

� Cr�pes with Chocolate and Orange:
Omit 8 teaspoons sugar for sprinkling and lemon wedges. Using your fingertips, rub 1 teaspoon finely grated orange zest into � cup sugar. Stir in 2 ounces finely grated bittersweet chocolate. Sprinkle 1 � tablespoons chocolate-orange mixture over half of each cr�pe. Fold cr�pes as directed. Serve immediately.