Crepes

Spoiler alert: I’m about to talk about politics. If you want, skip to the recipe.

I am sort of angry, but actually more confused, that the house did not vote on the farm bill before they broke. The problem is that the farm bill is due to expire September 30. This means many different things to different people including the working poor. In order for urban politicians to vote for  this bill the SNAP (food stamps) program was folded into it years and years ago. So, not only have our hard working farmers been left without any sort of safety net, so has the food stamp program. I don’t know all of the ramifications but I don’t think I would want to be a Republican Congressman on the ballot in a farm state this November. Maybe good things come wrapped in strange packages.

Here is another of the Julia inspired recipes. This one is really funny. I have been making crepes for a very long time. I stopped when I lost my crepe pan. A few months ago, I thought I bet I could make a crepe in a simple non-stick pan. Sure enough, that’s all you need. What is funny is that I lost the recipe, too. I kind of knew it by heart but I  looked a few up, including Julia’s. The variations are remarkable. You too can make one up. There is flour, eggs, melted butter, milk and sometimes water, a pinch of salt and sometimes sugar. The amounts vary. I don’t think it matters very much and this is why: all you are really trying to do is to make a very viscous batter so it will be very thin, not tear and not burn. The not burning is down to getting the pan the right temperature and the rest is about turning flour into liquid. The egg holds it together, the fat is so it won’t stick and the salt and sugar are for taste. So, unlike most baking, there isn’t a ratio or formula that is universal. In other words, the batter is dead easy and almost impossible to screw up. Feel free to experiment with the amounts.

Ingredients

  • 1 Cup All Purpose Flour
  • 2/3 Cup Water
  • 2/3 Cup Milk
  • 2 Eggs
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Butter, melted
  • 1 Teaspoon Sugar (Optional)
  • 1 Teaspoon Vegetable Oil

Tools

  • Mixing Bowls
  • 1/4 Cup Measuring Spoon
  • 12″ Non Stick Pan
  • Whisk or Blender
  • Wire Rack
  • Spatula
  1. Melt the butter and let cool.
  2. Warm the oil in the pan on low heat. Let it really warm up.
  3. In a mixing bowl, combine the flour, salt and sugar. If you are making savory crepes, leave out the sugar.
  4. In another bowl, mix the milk, water, eggs and butter together.
  5. Slowly whisk the liquid mixture to the flour mixture. You can do this all in a blender. The idea is to have a smooth batter with no lumps. Some suggest straining it but I don’t think that is necessary.
  6. Wipe the pan of most of the oil with a paper towel.
  7. Turn the heat up to medium for a minute or so and let the pan get hotter.
  8. After a minute or two test with a little bit of batter. After 30 seconds turn. If it has browned but not burned, you have the right temperature. Adjust and/or wait accordingly.
  9. Once your pan is the right temperature, add a 1/4 cup of batter and swirl it around to coat the entire bottom.
  10. Let cook for about 30-40 seconds, until the sides start to brown.
  11. Loosen the edges and carefully flip. The best way is to use your fingers.
  12. Cook the other side for the same amount of time and remove to a wire rack.
  13. Repeat until all of the batter is gone.

You can fill them with fruit, nutella, whipped cream or whatever you like. Savory ones can have fish, chicken, cheese. Use your imagination. Think of crepes like a French tortilla.

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