Crepes and Cider
Some time ago, I learned about how to have a crepe party on the street in New York City. I was selling cider at the Union Square Greenmarket. A French lady was buying half a case of cider for her dinner party.
“What are you having for dinner?”
“What kind of crepes?” I asked, naively.
“What kind? What do you mean what kind? Don’t you know how to have a crepe party?!”
What I learned is that a crepe party is where you simply make a big stack of crepes and a bunch of fillings, both savory and sweet and people make up their own crepes. You can put just about anything in a crepe; it’s a great holder of vegetables, eggs, cheeses and meats (and yes chocolate and fruit)-whatever you have around. It’s easy and fun and one of the best foods to pair cider with!
You can follow a recipe or improvise.
Use good eggs and milk. The flour can be white or whole wheat. I often mix in other flours like corn or buckwheat. The secret to making crepes is to have well-seasoned pan and plenty of butter.
For every 8 crepes use:
- 1 cup of flour
- 3 eggs
- 1 ½ cup milk
- ½ teaspoon salt
- 1 tablespoon oil
Beat eggs, add milk and oil stir in flour. It should be the consistency of whipped cream. Add flour or milk to adjust. You can make this batter up to a day before you use it.
When you make the crepe:
The pan must be hot (a drop of water spatters) before you put the batter on. Coat the pan in butter and put a ladle full of batter on. Swirl to cover pan and pour remaining batter back in bowl. Flip when the edges turn brown. Put butter on the pan ahead of each new crepe.