Crepes Fines Sucrees Food

SWEETEN YOUR DAY WITH JULIA CHILD'S CRêPES FINES SUCRéES

Steps:

• To make the crepe batter: Place all ingredients in a blender. Cover and blend on high for one minute, or until all ingredients are thoroughly mixed. If the flour sticks to sides, scrape it down with a spatula, and blend again for three seconds more. Cover the mixture and refrigerate for two hours or up to overnight.
• To make the macerated strawberries: In a large bowl, season chopped strawberries with orange liqueur and granulated sugar, to taste. Let strawberries marinate for at least one hour before serving.
• To make the crepes: Preheat a 6-1/2- to 7-inch nonstick or iron skillet over medium high heat. Before adding batter, check to make sure the pan is hot enough by flicking a little water inside the pan. If the water sizzles and evaporates quickly, then brush the pan lightly with clarified butter, and let the butter heat until it just begins to smoke. Remove pan from the flame with the left hand and use the right hand to pour 1/4 cup of batter into the middle of the pan. Quickly tilt the pan down and around in a circle so the batter evenly coats the entire bottom of the pan. Return pan to flame and cook for 45 to 80 seconds, or until edges of crepe are golden brown and when the pan is jerked back and forth, the crepe shakes freely. Lift the edge of the crepe with a spatula and check for a crispy, lightly browned crust. Use the spatula to lift the crepe up and hold the edges of the crepe with your fingertips to gently ease it onto the other side. Cook on the other side for about 15 to 30 seconds more, just until it's barely spotted brown. Slide the cooked crepe onto a cooling rack and let cool before stacking them on a plate. Grease the skillet again, heat to smoking, and proceed with remaining batter.
• To serve the crepes: Fold the crepes in half and half again to create wedge-looking triangles. Serve two or three folded crepes on a small dish. Top with 1/2 cup marinated strawberries and generously dust with powdered sugar.

CREPES

Steps:

• In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
• Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

CREPES

Steps:

• Combine flour, milk, eggs, and oil.
• Add salt.
• Heat a lightly greased 6 inch skillet; remove from heat.
• Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
• Return to heat; brown on one side only.
• To remove, invert pan over paper toweling.
• Repeat with remaining batter.
• Fill with your favorite filling.
• Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
• Endless ideas.

CREPES FINES SUCREES

Steps:

• Place the ingredients in the blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend 3 seconds more. Cover and refrigerate for at least 2 hour or overnight.
• Brush the skillet lightly with oil. Set over moderately high heat until the pan is just beginning to smoke.
• Immediately remove from heat and, holding handle of pan in your right hand, pour with your left hand a scant 1/4 cup of batter into the middle of the pan. Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film. (Pour any batter that does not adhere back into your bowl; judge the amount of your next crêpe accordingly.) This whole operation takes but 2 or 3 seconds.
• Return the pan to heat for 60 to 80 seconds. Then jerk and toss the pan sharply back and forth and up and down to loosen the crêpe. Lift its edges with a spatula and if the under side is a nice light brown, the crêpe is ready for turning.
• Turn the crêpe by using 2 spatulas; or grasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle; or toss it over by a flip of the pan.
• Brown lightly for about 1/2 minute on the other side. This second side is rarely more than a spotty brown, and is always kept as the underneath or nonpublic aspect of the crêpe. As they are done, slide the crêpes onto a rack and let cool several minutes before stacking on a plate. Grease the skillet again, heat to just smoking, and proceed with the rest of the crêpes. Crêpea may be kept warm by covering them with a dish and setting them over simmering water or in a slow oven. Or they may be made several hours in advance and reheated when needed. Crêpea freeze perfectly.)
• As soon as you are used to the procedure, you can keep 2 pans going at once, and make 24 crêpea in less than half an hour.