I didn’t grow up eating crepes. Reading Julia’s instructions on how to make them, in The Way To Cook, gave me the confidence I needed to try it.
Crepes are another one of those dishes that sound fancy and out-of-reach, but once you get the hang of making them, they are a great quick supper. You can fill them with anything you have on hand, and they freeze so well that sometimes I make a double batch just to have some for freezing. You can change the batter a little, adding sugar, for a dessert crepe, but you don’t even have to do that, because these crepes have such a mild flavor and tender texture, they can go savory or sweet.
Again, they start so simply. Flour, milk, water, salt, butter, and three eggs, and a rest in the refrigerator for an hour or longer. The trick to making crepes is using the right pan, over the right heat, with the right amount of butter to grease the pan. Every batch will have at least one throw-away crepe, because you’ll be getting all these factors right by making that first or second crepe as a test. So don’t be discouraged by the one that got away. (I eat mine. They still taste good, they just don’t survive in any shape for filling.)
I filled tonight’s crepes with a crab-shrimp filling, made with onions and mushrooms simmered in vermouth and chicken broth, and lightly coated with Julia’s All-Purpose Cheese Sauce, made with flour, milk, butter, and good Swiss cheese. I use gruyere cheese, because it has a mild flavor the family likes. I grate it myself, because it’s less expensive, and it melts better.
After the crepes are all rolled up in the baking dish, they get another light coating of cheese sauce, some grated cheese on top, and 25 minutes later, they are golden brown and ready to eat.
So, that’s all there is to it. Give it a try! I’ll see you tomorrow, for some more fun with Julia.