Crepes?! Mais Ouis!
Meret Oppenheim, (1913-1985)
Object, 1936
Fur covered cup, saucer, and spoon
Diameter 9 3/8″, overall height 2 7/8″
The Museum of Modern Art, New York
Swiss Surrealist Painter and Sculptor
All I can say is make these crepes now! They are so simple, so refreshing and so delicious, you’ll be making extra batter just so you can finally make those mushroom crepes you’ve been craving, or those ham and Swiss crepes, or with salmon, crème fraiche, and red onion.
Naturally, I took the sweeter route and paired my crepes with caramelized apples because they really are that simple and mouth-wateringly flavorful, you could literally serve these at any time of day.
For breakfast, with a cappuccino, done. For lunch, take a couple of your crepes, add honey roasted ham, Swiss cheese, warm and serve, then have your apple crepes for dessert. Apple crepes for dessert after dinner? Absolutely! No matter when you choose to try these, you’re gonna die with pleasure not just because they taste so amazing, but because you didn’t spend the last three hours slaving in the kitchen.
Enjoy!
3 Large eggs 4 Tablespoons unsalted butter, clarified* *Clarified butter is essentially butter that has been melted and the fat solids removed, leaving behind pure butterfat, which can be brought to a very high temperature without burning, making it ideal for frying crepes, blintzes, pancakes, crab cakes, blinis, fish, etc. To clarify your butter, take a small saucepan, melt the unsalted butter and then remove from the heat. Using a large spoon, skim off the foamy fat that has risen to the top. Then pour off the pure yellow butterfat while holding a spoon against the pan to catch the fats that have settled on the bottom of the pan. The golden yellow center is the clarified butter. Pour a tablespoon of your clarified butter into your crepe pan and set aside. Combine all of your dry ingredients in a medium bowl and then whisk to evenly distribute all the flours, salt, etc. Whisk in the butter and ½ cup of the milk. Whisk until very smooth, then add the remaining ¾ cup of milk, the water and the cognac or vodka, whisking for about 1 minute. Thoroughly whisk the eggs and then add to batter, followed by the melted butter, whisking all the while. Whisk for a couple of minutes, cover with cellophane and refrigerate for at least 30 minutes. After your crepe batter has chilled, give it a quick whisk to check for thickness. Your batter should be quite thin. If the batter seems a little thick, add a few extra tablespoons of water and whisk to incorporate completely. To fry your crepes, place your prepared crepe pan over a medium-high flame and swirl the butter so as to evenly coat the pan to prevent your crepes from sticking. Pour a couple of tablespoons into your hot pan, swirl and spread your batter out evenly with a rubber spatula until you have a nice smooth circle. Cook for about a minute and a half, flip, cook for a minute more, and then transfer to a plate with a spatula. Repeat until all of your batter has been used. Will make about 6 large crepes. For the Caramelized Apples: 3 Fuji apples Peel and core all your apples, slice very thin and then cook, over a medium-low flame, in the melted butter and sugar until they begin to caramelize, about 15-20 minutes. Pour in brandy all at once and cook until alcohol is burned off. Remove from the heat. Fill your crepes with the caramelized apples and then drizzle the crepes with heavy cream and serve. Serves 3 (2 crepes each)
1 ¼ Cup milk
1/2 Cup water + more if needed
1 Tablespoon Cognac or Vodka
¼ Cup sorghum
¼ Cup tapioca flour
¼ Cup cornstarch
2 tablespoons glutinous rice flour
1 Teaspoon guar gum
¼ Teaspoon kosher salt
4 Tablespoons unsalted butter, melted
Heavy cream for serving
4 tablespoons butter
4 tablespoons sugar
2 tablespoons brandy
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Sea
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Janet
