Je voudrais une crêpe, s’il vous plaît!
After years of taking French, my command of the language is only limited to ordering food. As unfortunate as it may be, I’m satisfied as long as I can order a crêpe!
Crêpe is a very thin pancake that derives its name from the French word meaning “curled.” It is versatile, convenient, and can be paired with an array of sweet or savory fillings any time of day (as breakfast, lunch, or dessert). You can find a crêpe stand on almost any street in France with people in line to get this popular street food. Not in the mood for the wait? Well, give this basic french crêpe recipe a try with a savory pairing of asparagus and maple ham. Visit Yes to Cooking’s French Crêpe with Yogurt and Fresh Fruit for a sweet brunch version of this crêpe!
Time: 1 hr 15 minutes
Yield: 10 pieces (5 servings)
2 large eggs
1 cup (300 g) unbleached all-purpose flour
1 1/4 cups (300 ml) whole milk
2 tbsp. unsalted butter, melted
pinch of kosher salt
20 pieces of asparagus
20 slices of maple ham
1) Combine flour, salt, eggs, milk and melted butter in a large mixing bowl. Mix with handheld mixer on low-speed for about 20 seconds.
2) Let batter sit at room temperature for one hour; or refrigerate in an airtight container for up to one day before using.
3) Lightly coat bottom of a 8-inch skillet with butter and heat over medium heat. Scoop 1/4 cup of batter into the side of the skillet and tilt skillet to evenly spread batter.
4) Cook crêpe until edges begin to brown and loosen crepe around edge with a heat-proof spatula. Gently flip it over and cook the other side (about 1 minute).
5) Transfer crêpe to a plate to cool.
Savory Asparagus and Maple Ham Crêpe
1) Cut off and discard the woody stems of the asparagus (about 2 inches of the bottom). Parboil asparagus spears for 3 minutes until tender.
2) Layer 2 pieces of maple ham and 2 asparagus spears per crêpe.
3) Fold crêpe in thirds and serve.
If you are short on time, you may skip the step of resting the batter before making the crêpe. But if you have the time, do take the extra step of resting the batter for at least an hour. This helps to develop the gluten in the flour so that it can bind to the milk and eggs, thus giving the crêpe a more complex flavor.