Crepes

Crepes

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From
Encyclopedia of Food and Cookery

These light and lacy pancakes of France can be enjoyed simply with a squeeze of lemon juice and a sprinkling of sugar, or they can be folded around savoury or sweet fillings and topped with sauces, creams, fruit syrups or liqueurs. They are used to make that most evocative dessert Crêpes Suzette.

To store crêpes: They can be made freshly as required but they also freeze well. Stack crêpes in groups of 8 or 10 (depending on how many you intend serving at one time), separating each with a square of baking paper. Wrap in foil and place in freezer bags, then store in the freezer.

Crêpe pans are made of Cast iron and should not be used for any purpose other than cooking crêpes. They should not be washed after use but wiped out with a paper towel. If a pan becomes sticky, rub it with salt, then with an oiled cloth.

To season a new pan: Fill with oil and bring to smoking point. Remove from heat at once, then stand for 24 hours. Pour off the oil, wipe well with paper towels and the pan is ready to use.

See also Pancakes.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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