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mmmmmmmmmm… crepes… mmmmmmmm… Wednesday Recipe Club

July 20th, 2011

Yeah, that’s right. I read Parade Magazine every week in the Sunday paper, what of it? And here is what I found this week: an interview with the sexy sexy Frenchman, Gilles Marini of the TV show “Brothers and Sisters” and his recipe for crepes. Wouldn’t you like him to come over and make some crepes for you? He won’t — his wife wouldn’t understand. But you can make some yourself!

“They’re like the French burrito. They can be sweet, like this recipe, or done with ham and cheese and eggs, or with salmon,” sez Gilles.

Crepe Expectations
2 cups milk
1 cup flour
3 eggs
1 Tbsp sugar
1 tsp vanilla extract
1/4 cup melted, unsalted butter, plus extra for greasing

1. Combine all ingredients in a mixer or blender and blend until smooth.

2. In a medium-size skillet over medium-low heat, melt 1/2 tsp butter; ladle in 1/4 cup crepe batter. Swirl the skillet until you have a thin layer of batter covering the entire bottom.

3. Cook until the underside is golden brown, about 2 minutes; flip. Cook until the other side is golden brown, about 1 minute.

4. Add a filling, if desired, right after flipping. Place ingredients down the center of the crepe so you can fold in the sides like an envelope. If you aren’t using a filling, cook all the crepes, then put them on a plate in the middle of the table alongside bowls of various fillings—jams, Nutella, whipped cream, sautéed fruit, etc.—so everyone can choose their own.

5. Dust with confectioners’ sugar before serving.

Gille’s Tips

• “If you have time, let the batter rest for half an hour before frying the crepes. And you can keep any unused batter covered in the fridge for one day.”

• “My secret ingredient is eau de fleur d’oranger [orange-blossom water, available in specialty food stores]. Put in only one or two drops because it’s very, very strong. But people will say, ‘Oh my God, this is delicious.’”

• “I love salmon crepes. But if you want to make the recipe savory, not sweet, you need to lose the vanilla extract and the sugar. Then you can put whatever you want inside.”

Ahhhhhh… don’t you love the way he talks? Last night, Wacky Girl made the batter, and Steve was the chef. Me? I was in charge of the Nutella, powdered sugar, fresh strawberries, whipped cream, chocolate, caramel and maple syrups.

No, we didn’t use all of them at once.

Also I was in charge of purchasing a couple of new pans, cuz all of ours were too thick for crepe-making. (The smaller skillet worked like a charm, fyi. I found a set of two at Macy’s for fifty bucks.)

Crepes. Were. So. Delicious.

Bon appetit!

— wm

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