Julia Child’s Crepes stacked with layers of Smitten Kitchen’s Mushroom sauce
Two cooks & ladies I love: Julia Child & SmittenKitchen. They inspired me to go a little crazy on making crepes. I’ve been making crepes every day because I am so… determined to master it. It bothers me that I cannot make a crepe in a perfect circle that is golden brown at the right places. I leave studio early because I want to get a head start on my next batch of crepe’s. It’s a huge blessing that I have not failed studio (yet)
I made about 15 thick, bitter ones at the Hoffmann’s with their 5 year old expired flour (lesson #1 NEVER use old flour), another 15 for father’s day, another 15 to make more banana’s foster crepe’s for Henry & our friends, another 15 for other friends & coworkers… & am in the process of making 20 more. & honestly, out of the 60 that I had made, I was only able to keep & serve about 1/3…. or 20 crepe’s.
A crepe is a basic, thin French pancake that calls for few ingredients that we all (should) have: flour, eggs, milk, & butter (music to my ears) but it really takes a lot of practice & patience to properly make them. The first batches are almost always disastrous: oval shaped, punched with holes, lumps, uneven texture, too thick, burnt, too soggy/crispy…
But I love making crepes because it’s so exciting to hope that the next crepe will come out better, & (lesson #2) a great way to turn simple ingredients/ugly leftovers into a beautiful presentation. So far, I’ve filled my crepe’s with proscuitto & figs, mushrooms/spinach/onions sauteed in garlic butter, pesto chicken & sundried tomatoes, peaches with brown sugar & cinnamon, banana’s foster & ice cream.
& after so many attempts & learning from Julia Child, I have learned 4 tips to make decent crepes:
- You must sift your flour before you mix it into your eggs/milk/water. This way, you won’t get these bubbly lumps of flour stuck in your batter
- You must wait at least 2 hours (overnight is good) for the flour to expand, & batter to pour onto the pan with the right consistency
- When cooking, the pan should be fairly hot & you have to turn your pan very quickly for the crepe to form a circle. Your crepe should only take 1-2 minutes to cook on each side. If it takes longer, your pan is too cold.
- Lay crepes out on a cooling rack immediately after they are done cooking. Do not leave them out for too long or they’ll dry out.
I know, I know, we like to skip steps. But if you want to present your friends/family with appealing crepe’s or even feed them with leftovers & still impress them by rolling them into crepe’s (OHHH fancy!) , you must be patient & willing to invest the time & energy to make them.
Since I had so… many crepe’s, I decided to stack all these Julia Child crepe’s with SmittenKitchen’s mushroom sauce. (butter piled over butter piled over butter……the best.) Fortunately, my friend Diana (a mushroom lover) came to visit & to taste-test. She & her mom finished 7/8 of it after they were “full.” Lovely.