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Cook'n in Mexico |
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Basic Crepes |
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Serves: 12 Print this Recipe(Crepas) Category: Basic Dough Preparations Makes about 12 crepes Crepes are used in a number of ways in Mexico, especially in restaurants serving sophisticated savory dishes or desserts. Crepes with Corn Mushroom (see Enchiladas, Tamales, and Tortilla Casseroles), is probably the best-known savory crepe dish, and Mexican Caramel Crepes (see Desserts), is a famous dessert crepe dish. 1 cup milk 2 large eggs 3/4 cup all-purpose flour 1/4 teaspoon salt 1 1/2 tablespoons unsalted butter, melted 1/2 teaspoon vegetable oil 1. Put the milk, eggs, flour, and salt in a blender. Blend on high speed until completely smooth, 10 to 12 seconds. Add the melted butter and blend 10 seconds. Let the batter rest covered at room temperature about 45 minutes. 2. Lightly oil a 6- to 7-inch crepe pan or 8-inch nonstick skillet and heat over medium-high heat. When the oil is hot, give the batter a good stir to remix, then pour about 1/4 cup batter into the pan and quickly tilt the pan in all directions so batter runs evenly over the entire surface. (Use a pot holder as some skillet handles get very hot.) Cook about 25 seconds, or until the surface looks dry and the edges are lightly browned. 3. With a small flexible spatula, lift and turn crepe. Cook about 10 to 15 seconds and flip crepe out onto a plate. Repeat with the rest of the batter. Oil the pan if crepes begin to stick and stir the batter frequently to keep it well mixed. Stack the cooked crepes; they are ready to use. NOTE: Crepes may be cooked ahead, cooled, wrapped in plastic wrap, and refrigerated up to 3 days or frozen up to 1 month. Return crepes to room temperature before separating to prevent crepes from sticking together. Handle carefully; they are tender. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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