1 c milk
3 Tbsp unsalted butter, melted
3/4 c cornstarch
1/8 tsp salt
For Sweet Crepes:
1 Tbsp sugar
1 Tbsp Grand Marnier
For Savory Crepes:
handful of rough chopped fresh herbs
1/2 tsp Dijon mustard
Clarified butter for cooking the crepes (just nuke butter until melted and scrape off/fish out the white bits, leaving clear yellow goodness)
Place the ingredients (except clarified butter), in the order given, in a blender and blend at high speed for 30 seconds.
Heat a crepe pan on medium-high heat until hot enough to sizzle a drop of water. Brush the pan lightly with clarified butter and pour 2 tablespoons of batter into the center of the pan. Immediately tilt the pan to the left and then down and around to the right so that the batter moves in a counterclockwise direction, swirling to cover the entire pan.
For the thinnest possible crepes, pour excess batter immediately back into the blender with the rest of the batter. So, to recap: Pour in batter, swirl around fast, quickly dump extra back where it came from and return to heat. This should all happen quickly- otherwise, adjust the thing you're using to pour in your batter so you're pouring in exactly the right amount. 1/4 cup measure giving you too much batter in your pan? Try another scooper that's smaller.
Cook until the top loses it's shine and starts to dull and the edges begin to look dry and lacey, about 20 seconds. Use a small metal spatula to lift the edge, check to see if the crepe is speckled with brown underneath, then flip the crepe with your fingers and cook for about another 15 seconds.
|I have a blue steel crepe pan. No Really. I use my offset icing spatula for crepes, it's thin and easy to handle.|
|Breakfast of Champions!|