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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crepe Batter II (Thomas Keller's Method) Recipe

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This recipe for Crepe Batter II (Thomas Keller's Method) is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup all-purpose Flour
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
4 large eggs
3/4 cup milk
3/4 cup heavy cream
3 tbl. unsalted butter, melted
2 tbl. minced chives or other fresh herb, such as rosemary, basil, etc. (optional)
Directions:
Directions:
Combine flour, salt and pepper in a large bowl. Whisk together eggs, milk and cream in a medium bowl. Whisk half the wet mixture into dry ingredients until smooth, then whisk in remaining liquid. Allow batter to rest at least 1/2 hour, then strain through a fine-mesh sieve into a bowl. Mix in melted butter and chives or other fresh herb.
If you want to make sweet crepes, omit the black pepper and the herb, and add 2 tbl. sugar and 1/2 tsp. vanilla.
Personal Notes:
Personal Notes:
Last fall, Thomas Keller was in town promoting his latest book, Bouchon Bakery. I was already scheduled to attend a fundraising event that night where local chefs were cooking items from his cookbooks and Thomas was doing a book signing. Then my friend Anne Sale let me in on a secret: Thomas was coming to The Nashville Food Project that afternoon for a tour of our facilities. So I got to meet him twice that day and can honestly say he seems as smart, humble and nice as my own Mike Mauldin!

 

 

 

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