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Alice's Crepes

This recipe is brought to us by Alice Waters, chef and owner of Chez Panisse in Berkeley, California.

  • yield: Makes about 30 crepes

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Ingredients

  • 2 cups milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 4 tablespoons unsalted butter, plus more for pan and serving
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon grapeseed oil, or vegetable oil
  • 3 large eggs
  • 1/2 cup beer
  • Alice's Raspberry Jam
  • Freshly squeezed lemon juice, for serving
  • Sugar, for serving

Directions

  1. Step 1

    In a medium saucepan, heat milk, salt, sugar, and butter until butter has melted. Let cool to room temperature.

  2. Step 2

    Place flour in a medium bowl. Make a well in the center, and add oil and eggs. Beat until the batter is too stiff to beat and is smooth, 2 to 3 minutes. Add the milk mixture little by little, beating until smooth. Strain the batter through a fine sieve, and then whisk in beer. Chill overnight.

  3. Step 3

    Heat a crepe pan over medium-high heat until a drop of water sizzles in the pan. (The first crepe may stick a little if your pan is not heated to the proper temperature.) Rub the pan with a little butter, wiping out the excess with a paper towel. Ladle a thin layer of the batter (about 2 tablespoons) into the center of the pan, tilting and rotating the pan to cover the bottom as thinly and evenly as possible. Lightly brown the first side for 1 to 2 minutes. Gently flip the crepe over, and brown the other side for about a minute. Turn out onto plastic wrap. The crepes may be covered and kept at room temperature for a few hours or refrigerated for up to two days. To reheat crepes, place in a covered baking dish, and transfer to an oven heated to 400 degrees until heated through.

  4. Step 4

    To serve, spread warm crepes with jam or butter. Drizzle lemon juice over the butter, and sprinkle with sugar. Fold into quarters, and serve immediately.

Source
Martha Stewart Living, September 2002

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