|Dessert Crêpes served with Raspberry Sauce and Preserves|
It's strange sometimes how things come at you in waves. Last week I was watching old episodes of Julia and Jacques on HuluPlus and they were doing classic French Crepes. They looked delicious and after watching them they didn't seem that hard. After all, I'd always heard that doing a crepe was a bit of culinary magic - most people ended up with pancakes instead. I filed it away as something to try in the future. Then my latest copy of Cook's Illustrated arrived and they'd taken Julia's recipe and made a few tiny changes to it and proclaimed it "Foolproof!" Was it really foolproof? Could someone who grew up on pancakes really make a crepe right out of the gate?
Last night for dinner I decided to make crepes for dessert. I pulled out the Cook's Illustrated recipe and got to work. My only change was to use a smaller skillet because my large skillet is not non-stick. Instead of a 12-inch I used an 8-inch skillet. I also added some butter to the inside of the crepes when folding because I like the flavor of butter and it helped the sugar to stick better.
The result? It worked. I turned out very light and delicious crepes the first time out. It took me about 3 or 4 to get the real hang of it, but eventually I fell into a rhythm and had a huge stack ready to go. Of course, I then flirted with the idea of Julia's Crepe Gateau which is layers and layers of crepes separated by Raspberry Jam and coated with chocolate ganache. In the end I decided to go simple. I buttered the inside of the crepes, sprinkled them with sugar and topped with raspberry sauce and warm raspberry preserves.
By the way - crepes freeze wonderfully! If you find that a whole batch is too many for one use, simply freeze the remainder (before folding) then thaw them out when you want to have crepes again!