CREPES ARE UNDERSTOOD to be delicate. Vulnerable, even. But this recipe, from the Fliphappy Crêpes ladies, makes relatively durable crepes. In addition to the Moroccan-style chicken filling, Andrea and Nessa wrap their crepes around everything from pulled pork to the ingredients traditionally stuffed inside a Cuban sandwich.
MAKES ABOUT 8 CREPES
3 large eggs, beaten
1½ cups milk
About 2 cups all-purpose flour
About 8 tablespoons (1 stick) butter, melted
- Whisk the eggs, milk, and ½ cup of water together in a large mixing bowl. Gradually add the flour, mixing in only enough to combine all of the ingredients. Stir 7 tablespoons of the butter into the crepe batter.
- Heat a crepe pan or heavy-bottomed nonstick 10-inch skillet over medium-high heat. Coat the bottom of the pan with about ¼ teaspoon of the remaining butter. Pour about ½ cup of crepe batter in the middle of the pan and, using a crepe paddle or an offset spatula, spread the batter evenly, working in a circular motion from the center of the pan to the outside edge. Be careful to cover the bottom of the pan completely with as thin a layer of batter as possible. Let the crepe cook until it starts to brown slightly, about 2 minutes, then gently flip it, and cook for 30 seconds more. Remove the crepe from the pan, being very careful not to tear it. This takes practice. Don’t get frustrated if your countertop becomes littered with crepe debris. Transfer the crepe to a piece of parchment paper and cover it with another piece of parchment paper. Repeat with the remaining crepe batter, adding more butter to the pan as necessary and stacking the crepes between pieces of parchment paper to keep them separate.
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