City Palate

The Wine & Beer Issue - May June 2017

Crepes
March/April 2011

With the opening of two new French crêperies early this year (one at the Kingsland Farmers’ Market, the other at the new Calgary Farmers’ Market) it seemed fitting to include a recipe for home-made crêpes. Besides, crêpes are something everyone should be able to make at home. Fill them with sautéed apples or pears, spread them with preserves or Nutella, or dribble them with lemon juice, sprinkle with sugar, and roll up or fold twice (in half, then in half again), and eat.

1-1/4 c. whole milk

2 eggs

1 T. canola oil

3/4 c. all-purpose flour

1 t. sugar

pinch salt

extra oil, butter or nonstick spray for
cooking with

Pulse the first 6 ingredients in a blender until foamy, or whisk them until they’re well blended and smooth. The batter should have the consistency of heavy cream. Let the batter sit for half an hour.

When you’re ready to cook, preheat a large skillet or griddle and brush it with butter or oil, or spray it with nonstick spray (or use a nonstick pan). Pour about 1/4 cup of batter onto the skillet and quickly tilt it around so that the batter coats the bottom of the pan. Cook until the top of the crêpe loses its gloss, which should only take a minute or two, then flip it. The bottom should be golden. Cook the other side for about 30 seconds, until it’s golden too, and then slide the crêpe onto a plate. Keep it warm in a 250°F oven while you cook the rest. Makes about 10 crêpes.



Desserts