The Ingredients
For the Crepe Batter:
- 1 cup All-Purpose Flour
- 2 large Eggs
- 1/2 cup Whole Milk + 1/2 cup Water
- 1/4 tsp Salt
- 2 tbsp Unsalted Butter (Melted)
- 1 tsp Fresh Thyme (finely chopped)
For the Filling (Per Crepe):
- 1/4 cup Shredded Gruyère Cheese
- 1-2 slices Smoked Black Forest Ham
- 1 Large Egg
- Freshly cracked black pepper and chives for garnish
Method
1. The "Whirlwind" Batter
In a blender (the chef's secret for perfect crepes), combine flour, eggs, milk, water, salt, and melted butter. Pulse for 30 seconds until completely smooth. Add the fresh thyme and stir by hand. Crucial Step: Let the batter rest in the fridge for at least 30 minutes. This allows the gluten to relax, ensuring the crepes are tender, not rubbery.
2. The Perfect Pour
Heat a non-stick crepe pan or 10-inch skillet over medium heat. Lightly coat with a small knob of butter. Pour about 1/4 cup of batter into the center and quickly swirl the pan to coat the bottom thinly.
3. The "Classic Fold"
Cook for 1 minute until the edges lift. Flip the crepe. Immediately sprinkle the Gruyère in a circle in the center, leaving space for the egg.
4. The "Sunny" Center
Carefully crack an egg directly onto the center of the crepe. Place the ham slices around the yolk. Cover the pan with a lid for 1–2 minutes until the egg white is set but the yolk remains runny.
5. The Frame
Using a spatula, fold the four edges of the crepe toward the center to create a square "frame" around the yolk. Slide it onto a plate.
6. The Garnish
Finish with plenty of fresh chives, a crack of black pepper, and a tiny pinch of sea salt on the yolk.
The "First Crepe" Rule: the first crepe is almost always a "test" crepe—it's never perfect, so don't panic!
Batter Consistency: The batter should be the thickness of heavy cream. If it feels too thick after resting, whisk in a tablespoon of water.
The "Lid" Trick: Emphasize that covering the pan is the only way to cook the egg through without burning the bottom of the crepe.
No comments:
Post a Comment