Swordfish BLT
Florence Fabricant
274 ratings with an average rating of 4 out of 5 stars
274
40 minutes
French Crepes
- Total Time
- 25 minute, plus sit time
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 12 six-inch crepes
- ¾cup sifted flour
- Pinch of salt
- 2eggs
- 1cup milk
- 2tablespoons clarified butter
- 1cup fruit perserves
- Confectioners' sugar (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
79 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 2 grams protein; 32 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Mix the flour and salt. Beat eggs and milk just until well blended. Stir into flour mixture until smooth. Stir in butter. Set aside for at least one-half hour and up to two hours. (Batter may also be kept overnight but may have to be thinned with a little milk before using. It should be just a little thicker than heavy cream.)
- Step 2
Heat a six- to seven-inch crepe pan. (See note.)
- Step 3
Spoon a small amount of batter into the pan, tipping the pan so the batter just coats the entire bottom.
- Step 4
Cook about two minutes, until the underside is golden, flip over and cook the second side about 30 seconds, until lightly browned. Stack finished crepes on a plate and repeat with remaining batter.
- Step 5
Spread a spoonful of preserves on each crepe, roll the crepes or fold them in quarters and warm in the oven before serving. Tops of filled crepes may be dusted with confectioners' sugar and if the crepes are placed under the broiler very briefly the sugar will caramelize.
Tip
- If you use well-seasoned French iron crepe pans you will not need butter or oil for frying the crepes. To season pan scrub it, heat on top of the stove over medium heat and when the pan is hot rub it with a light cooking oil. Allow to cool. Reheat and rub with oil twice more. The crepe pan is ready to use. It should only be wiped or rinsed clean after use, never scrubbed with soap or detergent. If you use two pans at once you will be able to make the crepes faster. Other types of pans may require a little butter or oil for frying the crepes.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
doc martin
Try spreading seedless rasperry jam on rolled or quartered crepes and then let a segment of dark chocolate melt over the crepe, being careful not to let the chocolate dribble onto the pan . . . heaven!
Beverly Miller
An alternative is to melt butter in a pan large enough to hold the crepes with preserves, folded in quarters, and sauté briefly so they are golden on each side. Then add a quarter-cup of warmed brandy to the pan and flambé. This is an easy dessert that is impressive and absolutely delicious.
Julie
Followed the recipe exactly, including how to season my new crepe pan. I live in France, and results for me were spot on!
Nicole
I found I needed to add at least 1/4-1/2 cup of milk so that the batter would flow easily in the pan and coat uniformly in a thin layer.
Beverly Miller
An alternative is to melt butter in a pan large enough to hold the crepes with preserves, folded in quarters, and sauté briefly so they are golden on each side. Then add a quarter-cup of warmed brandy to the pan and flambé. This is an easy dessert that is impressive and absolutely delicious.
Jean Cummings
Sam: I made this using your later note to throw in baby kale. It was delicious and I can't get over how important that lemon juice was at the end. It really is amazing. Thanks.
doc martin
Try spreading seedless rasperry jam on rolled or quartered crepes and then let a segment of dark chocolate melt over the crepe, being careful not to let the chocolate dribble onto the pan . . . heaven!
Private notes are only visible to you.
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