Monday, June 25, 2012

Throw a crêpe party!

Martha Stewart’s crêpes

As you know, Sundays are family days for us.  We go to my in-laws’ home across town, we eat lunch together, we talk, we sleep, and then, we wake up to do something interesting – make cocktails, or pasta... Yesterday, we decided to do crêpes – mainly because my brother-in-law, Flanian, has a Martha Stewart Everyday Food app on his iPad.
Anyway, so both Zach and Anoushka got a turn with the hand blender, and were very happy with the banana, and peanut butter and jam crêpes, while the adults were happier with the flambéed-with-Cointreau lemon crêpes (lemon, because there was no orange juice in the house to make Crêpes Suzette, and we had to improvise).
Since we are a family that is all hands to the plate, we did no fancy one-crêpe-to-a-person stuff – each crêpe was unceremoniously cut into many pieces that disappeared instantly. And so the French egg dosas, as I explained them to the maids, had their day.
The crêpes are really easy to make, and Martha Stewart has a great video tutorial. T
he real fun is in the fillings you dream up.

Basic Crêpes

From Martha Stewart

1 cup flour, spooned and levelled
1 tbsp sugar
1 ½ cups milk
4 eggs
3 tbsp unsalted butter, melted (I would use salted and skip the salt below)
¼ tsp coarse salt

1. Combine all the ingredients in a blender or mix, using a hand blender, till the batter is smooth and bubbles form on top (about 30 seconds). Let the batter sit for at least 15 minutes at room temperature (or refrigerate in an airtight container, up to one day; whisk before using).
2. Heat a 12-inch nonstick skillet over medium heat. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover the bottom of the skillet. Cook until the underside of the crêpe is golden brown (about two to three minutes).
3. Loosen the edge of the crêpe with a rubber spatula, then, with your fingertips, quickly flip. Cook a minute more. Slide the crêpe out of the skillet.
4. Repeat with the remaining batter, coating the pan with butter as needed.

And our fillings:
• Peanut butter and jam: Spread straight onto the crêpe, roll up and cut to serve as pinwheels.
• Caramelised banana: Slice three bananas, cook in butter in a pan with a little sugar, till light brown and caramelly. We also added Cointreau to this as it cooked.
• Lemon sauce: Heat butter in a small pan, add lime juice and sugar and keep cooking and tasting till you get the taste you want.
• Nutella and bananas: We didn’t have these because Flani thought nutella was peanut butter till it was too late to do anything about it, but chocolate sauce works well.

Another weekend: crêpes with savoury fillings.

And if you haven’t visited yet, Suzette in Mumbai’s Nariman Point area serves the best crepês we’ve tasted!

1 comment:

  1. Fab recipe... made is last evening and enjoyed with the lemon butter sauce, while hubby opted for honey and jam! I went to the gym straight after, so felt really good! Thanks for the simple recipe darling, love ya, V


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