Wednesday, August 17, 2011
Crepes are a wonderful French invention, but most have too much white flour for my taste. I sought to improve this recipe by increasing the whole grain content and experimenting with non-dairy milks. Surprise! I found that a combination of cow's milk, soymilk and rice milk did the job.
The original recipe calls for rum, but I use vodka when I don't need the extra flavor. The addition of alcohol is a little trick to improve the texture of the batter, but the recipe would also work without it.
Adapted from Cecile Gauthier's recipe
Makes about 20 (dinner-plate sized)
1 1/2 cups whole wheat pastry flour
1 cup all-purpose flour
4 cups milk (dairy, non-dairy or a combination)
1 shot glass vodka (or rum)
pinch of salt
Combine all ingredients in a large bowl and stir with a wire whisk until only small lumps remain. Let the batter rest for 15 minutes.
Preheat a large non-stick frying pan. For each crepe, use 1/3 cup of batter and quickly swirl the pan to cover the bottom. Flip each crepe when the edges start to curl. Stack them on a plate.
For a simple dessert, spread each crepe with butter, sprinkle with lemon juice and confectioner's sugar, fold the crepe in half and in half again and serve.