Recipe: Fresh cheese crepes
- 1 cup whole milk
- 2/3 cup unbleached all-purpose flour
- 1/2 cup fresh whole-milk soft cheese
- 3 large eggs
- 3 tablespoons cultured butter or store-bought butter, melted, plus more for cooking
- 1 tablespoon sugar (omit for savory crêpes)
- 1/2 teaspoon vanilla extract
- Pinch of salt
1 Put all of the ingredients in a blender and blend until well combined, about 2 minutes.
2 Set aside for 20 minutes to allow the flour to absorb the liquid thoroughly.
3 Heat a crêpe pan or an 8-inch nonstick pan with low, sloped sides over medium high heat. Add about 1/2 teaspoon butter. When the butter melts, use a spatula to distribute it evenly. Pour 1/3 cup batter into the pan and swirl quickly with a few flicks of the wrist before the batter fully sets, so that the batter covers the bottom of the pan entirely. Return to the heat and cook until the edges become brown and lacy, about 2 minutes. Flip, using a small spatula and your fingers, very carefully to avoid tearing, and cook until set on the second side, 15 to 20 seconds more.
4 Stack the crêpes between sheets of waxed paper while you finish cooking the remainder of the batter. Fill as desired and serve immediately. You can reheat them in a 250° F oven wrapped in foil. Or wrap them well and store for 3 days in the refrigerator or up to 2 months in the freezer.
Makes 8 or 9 crepes.
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Excerpted from D.I.Y. Delicious by Vanessa Barrington Copyright © 2010 by Vanessa Barrington. Photo Copyright © 2010 by Sara Remington. Excerpted by permission of Chronicle Books. All rights reserved.