Crêpes II
This is a crêpe batter built for a hot plate and a T-shaped spreader, the way street vendors make them. The method pays close attention to technique: a rested batter stirred gently to keep air out, a plate held at 160°C, and a flowing wrist movement for spreading. Full-fat milk, at least 3.5%, keeps the crêpes supple instead of brittle. Swap the salt for vanilla sugar if you want them sweeter.
Instructions
Whisk the egg, milk and salt together in a large bowl. Stir in the sifted flour, then the melted butter, until you have a smooth batter. Let it rest for at least 30 minutes, then stir it again to redistribute everything, taking care not to beat in air.
Heat a crêpe hot plate to 160°C if it has a temperature scale. If it does not, test it: the batter should still be liquid when you finish the first circular sweep of spreading.
Wipe the plate with a cloth dipped in a little vegetable oil. Repeat this before every crêpe, or as often as your plate needs.
Ladle batter onto the hot plate and spread it quickly with a T-shaped spreader, using light circling movements from the wrist. Do not scrub the surface or press hard, and avoid tearing batter that has already set. This takes a little practice.
When the edges begin to arch up, slide a large offset spatula or a heat-resistant plastic blade underneath and flip the crêpe to cook the other side.
Add any solid fillings now. Keep liquid toppings such as marmalade, juice or alcohol off the plate, since they make the crêpe soggy and the plate sticky. If you plan to fold it, fill only one half.
Lift the crêpe off the plate once the underside shows brown spots. Add any remaining fillings, and do not let it cook until crisp and dry.
Roll the crêpe or fold it into quarters or sixths so it can be eaten by hand. Serve it right away while it is hot.
Make it personal.
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