I used to make Crêpes all the time, but then I made them for a huge party and, after four hours in the kitchen, the fun had worn off. Last night I busted out two old favorites for valentine’s day. The fabulous crêpe pan that we received for a wedding gift made crêpe making much more of a joy than I remember. I don’t think it will be long until we do this again!
Galettes (dinner crêpes)
In a food processor combine:
1 cup whole milk
1/3 cup water
2 eggs
2/3 cup all-purpose flour
2/3 cup buckwheat flour
1 tsp salt
Mix until very smooth. I used to do this by hand with a whisk which works just fine, but the food processor makes this a breeze.
Cover the batter and set aside in the refrigerator for at least 1 hour (and up to 24 hours) until you are ready to eat. When you are ready, heat your pan on medium-high heat until hot. Smooth a small bit of butter around the pan and pour about 1/4 cup batter in. Tilt and twirl the pan to evenly cover the entire surface. Heat on one side until nearly done on top and slightly browning on the edges. Flip carefully and continue on the other side for about 10 seconds. Slide out onto a plate and eat immediately. Crêpes are best hot from the pan but you can wrap them tightly in plastic wrap and they will keep in the fridge for a day or two.
We filled our dinner crêpes with mixed green salad, goat cheese, toasted walnuts, and sweet balsamic glaze. Let your imaginations go wild. You can fill a galette with anything!
Crêpes (sweet crêpes)
In a food processor combine:
1 cup whole milk
1/3 cup water
2 eggs
1 cup all-purpose flour
2 tbsp sugar
1 tbsp Amaretto liqueur (or another favorite – brandy is delish!)
1 tsp vanilla
Follow the same preparation directions as for the galettes. We served ours with home-made lemon curd and topped with a dusting of powdered sugar. Yum!
