Tuesday, September 23, 2008
Crepes with Nutella
I can never make sense of crepe-making instructions. They say things like "pour the batter into the pan, rotating the pan so a thin layer coats the entire bottom." If you've never made a crepe, it can be hard to picture this process. You might try and execute it, only to find that your pan is too hot, your batter is the wrong consistency, and you haven't poured enough to coat the whole pan.
I also notice that people tend to be very opinionated about crepes. In your effort to learn more, you might ask a friend for advice. They might insist that you buy an expensive, "authentic" crepe pan or (heaven forbid) one of these. They will probably have a strong opinion on how long to cook the crepe, and how brown it should be (if at all).
I think crepe technique is best observed and practiced, not read. Try a few batter recipes until you find one you like and can execute it consistently. I'm partial to David Lebovitz's Buckwheat Crepes. I cook them in a flimsy skillet that cost less than $10, using technical cues from Jacques Pepin and my old catering boss. Since i'm usually cooking for one, I like to make all of the crepes and store them in the freezer for later filling/reheating.
This is one of those moments i'd love to be able to make a video.
How do you cook your crepes?
at 1:30 PM