Late Night Crepes

Photo Sep 23, 10 18 16 PM

Chef Gordon Ramsey is insane. Not because he has a terrible temper or has racked up his number of television shows. Not because he is able to insert the “F” word into every other word he speaks while carrying a conversation, or because he has tons of restaurants worldwide that have earned him his high standing position in the culinary world. Chef Gordon Ramsey is insane because he has an incredibly easy and insanely delicious crepe recipe.

Photo Sep 23, 10 00 52 PM

I have been through quite a stack of crepe recipes before I came across this one. Through some research and experimentation, I learned that the secret to a perfect batter was in the rest time. The longer you allow your crepe batter rest, the thinner your pancake will become deliciously delicate.

Photo Sep 23, 10 09 19 PM

I had only intended to make two crepes—one for my roommate and one for myself. Yet one crepe after another, my stomach kept yelling for more. And so I made crepe after crepe until I ran out of batter. I smeared on the obvious choice of Nutella, sliced up some strawberries, dusted with powdered sugar, and feasted. Never again, will I pay $8 for a crepe, and never again will I have to find another crepe recipe.

Perfect Crepes

recipe adapted from Gordon Ramseys Crepe Suzette

1 c sifted flour

pinch salt

2 eggs

200 ml milk diluted in 75 ml water

2 Tbsp melted butter, cooled to room temp

zest of 1 orange

1 Tbsp sugar

50 ml milk, set aside

Sift flour and salt together. Break eggs into flour and whisk together thoroughly. Gradually add milk and water mixture. When it is just mixed together until smooth, whisk in butter and sugar. Strain and filter out the mixture through a fine sieve or sifter to remove any remaining lumps. Stir in orange zest and refrigerate for at least 1 hour for the batter to relax. When ready to use, gently whisk in remaining milk to thin out batter. Heat a nonstick skillet to medium-high heat and coat with a thin layer of butter. Once hot, take a ¼ measuring cup and ladle it onto the skillet. Quickly rotate the pan so the batter evenly coats bottom of pan. When the edges lift from the pan, that is when you know it is ready to be flipped. Each side should only take 1-2 minutes. When both sides are done, remove from heat and fill as desired.

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