Wee Wee Crêperie! - Counter Intelligence: Confessions of A Working Mom Blog at Allrecipes.com - 231859

Counter Intelligence: Confessions of A Working Mom

Wee Wee Crêperie! 
 
Apr. 14, 2011 5:23 pm 
Updated: Apr. 15, 2011 4:42 pm
**I know, I know, it is spelled ouis ouis, but for the sake of this post…work with me**
It seems the only time I have a very delicious crepe is when I’m on vacation somewhere.  The other day I was at Costco and “impulse” purchased 2 large jars of Nutella (sold as one unit).  I mean, really, what the heck am I going to do with all that Nutella?  In the last 6 months I’ve been making a crepe recipe that I’ve found here on AR for crepes.  It’s a great recipe;  Easy, quick, yummy  http://allrecipes.com/Recipe/Basic-Crepes/Detail.aspx<   I rated this one 5 stars.  This new one I found is out of this world, so I’m sharing!  While blog hopping one day, I came across the Smitten Kitchen blog post http://smittenkitchen.com/2007/06/having-my-cake/< for Gateau de crepes (or Mille Crepe – Crepe cake), which she came across in a NY Times article, in which the NY Times adapted from two different recipes.  The difference in this recipe is the browning of the butter and steaming of milk.  I know it seems like more work, but it really wasn’t.  Maybe a couple of extra pans to clean, but totally worth the effort.
I didn’t have the occasion to make the cake just yet, so I tried the crepes.  And…WEE WEE (literally this is the sound my taste buds made when I bit into the first crepe), perfection!  I couldn’t spread that Nutella fast enough and I inhaled 4 before I could realize what the heck I was doing.   The smell, texture, flavor…everything that I had ever wanted in a crepe.  I don't think my Nutella will last too long.
 I’m taking an excerpt from her exact post recipe and placing it here.  I’ll be trying the Gateau de Crepe this weekend and posting my success or failure with pics. 
Now, remember, this recipe is for 20 crepes, so you may want to scale it down.  Or make crepes and freeze for later use. 
Gâteau de Crêpes (this is just the crepe section. I’ll be posting entire cake recipe this weekend)
New York Times, 5/15/05 who adapted the batter from ”Joy of Cooking” and the pastry cream from ”Desserts,” by Pierre Herme and Dorie Greenspan.

Serves (IMHO, way more than) 10.
For the crepe batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups flour
7 tablespoons sugar
Pinch salt

Oil (for cooking crepe)
Batter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.
The next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
p.s.  I used ¼ cup to pour batter and that seemed to work fine for me. I also used this recipe for Blueberry Sauce.
 
Comments
Apr. 15, 2011 12:31 pm
I have always wanted to try making crepes and I think you just sold me on it finally! I just love Nutella and what do ya know, I'm heading to BJ's tomorrow, where they also carry the big jars! Thanks for sharing!
 
Apr. 15, 2011 4:42 pm
I just love dessert crepes, but I think I might venture into savory crepes. I've seen a manicotti recipe using crepes instead of pasta. There's a Crepe Bonaparte food truck in So Cal that does sweet and savory. Hope you like the recipe.
 
 
 
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1st Lady

Home Town
Covina, California, USA

Member Since
Nov. 2004

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy

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About Me
Born in Mexico...raised a California girl, I'm always trying to find my roots with my cooking. I have a big family with my mom as matriarch and master cook. So I have some big shoes to fill.
My favorite things to cook
I love cooking food that my mom always made when we were younger. She doesn't really have any recipes, so it's a challenge. Every time she cooks, it's a unique experience since variations on ingredients are never the same. I also love Mexican food El Paso style. I would like to dabble more in Italian and Filipino dishes. My all time fav is BBQ and down home Southern comfort food.
My favorite family cooking traditions
I come from a Mexican Family. Family gatherings center around the kitchen and dinning areas. I love having family around the kitchen cooking, sitting around the dinner table talking, laughing,joking, drinking and eating.
My cooking triumphs
Mastered flour tortillas in 2013!!!
My cooking tragedies
That I mastered flour tortillas in 2013...I think I gained 5 lbs in one week.
 
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