Crepes is one of those words that I rarely say correctly. Though I know it is pronounced "krep," rhyming with "step," and the plural "s" is silent, I usually just say "crapes" because that's what most American ears are used to. But however you say it, they are delicious!
The recipe makes 18 crepes. Even if you don't need that many right now, make the whole amount. Having a stash on hand -- for a few days in the fridge or a couple months in the freezer -- will mean you can turn out a "fancy" dessert in minutes on very short notice.
Do you like to make crepes? Sweet or savory? Tell me what fillings you like.
(Makes 18 6-inch crepes)
2/3 cup (5.33 fluid ounces/158 ml) water
2 large eggs
1 tablespoon sugar (omit when making savory crepes)
1/4 teaspoon salt
1 dip-and-sweep cup (5 ounces/142 grams) unbleached all-purpose flour
2 tablespoons (1 ounce/28 grams) unsalted butter, melted and slightly cooled
The Fresh Fruit Filling
Thinly sliced perfectly ripe yellow peaches or other soft fruit
Freshly squeezed lemon juice
2 Crepes can be made any size, but I use an 8-inch nonstick omelette pan to make 6-inch dessert crepes. Heat pan over medium-low to medium heat until thoroughly heated (droplets of water sprinkled onto the pan will sizzle and disappear immediately), about 2 minutes. Brush lightly with just a little melted or softened butter (I use the OXO Good Grips Silicone Pastry Brush).
Here it is now, The Swirl: Holding pan off heat, quickly pour into the center of the pan 1/8 cup of batter, and immediately begin swirling, tilting and rolling, the pan until the batter covers the bottom of the pan evenly. Cook for about 30 to 60 seconds, or until browned on the bottom and looking dry on the top, especially the edge. Using both hands, lift the edge with your fingers and turn it over. The second side will need less time to cook.
4 Prepare a dessert filling; in this case, fresh peach filling. You need only about 3 or 4 tablespoons of filling per crepe, and there are 2 crepes per serving. So do the math. If you are making dessert for two (that's 4 crepes), thinly slice enough peaches to make 1 cup or so. Add a squeeze of fresh lemon juice and sugar to taste; let stand at room temperature for about 30 minutes to macerate.
You can even cook the macerated filling for 4 or 5 minutes if you prefer your peaches cooked. It's definitely the way to go when your peaches are less than stellar.
5 To assemble: Lay down a crepe, pretty side down (that's the first side cooked), spoon 3 to 4 tablespoons of fruit onto one half. Fold over other half to cover. Fold in half again to form a wedge (that's the "Crepes Suzette fold"). Place 2 crepes on each dessert plate. Dust with powdered sugar and add a spoon or two of whipped cream.
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