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Thyme's Crepes

Thyme's Crepes
Robert Gauthier / Los Angeles Times

Crepes seem to be missing from most restaurant menus these days, and they have all but disappeared from the home cooking scene. I recently enjoyed some delicious crepes at Thyme, a Chicago-area restaurant run by John Bubala. Thyme's menu is ... Read more

Total time: 35 minutes plus 30 minutes standing | Makes 14 (8-inch) crepes
  • 2 cups milk
  • 1/3 cup oil
  • 3 eggs
  • 1 large yolk
  • 3/4 cup plus 2 tablespoons bread flour
  • 1 cup plus 2 tablespoons cake flour
  • 2 tablespoons plus 1 teaspoon sugar
  • 1 teaspoon salt

Step 1Whisk together milk, oil, eggs and yolk in 1-quart bowl until well mixed.

Step 2Place bread and cake flours, sugar and salt in large bowl. Add milk mixture. Use whisk to mix until there are no lumps. Set aside at room temperature for at least 30 minutes. (Batter may be made up to 2 days ahead and refrigerated, covered airtight. It's OK if batter separates. Stir well before using.)

Step 3Heat 10-inch nonstick skillet over medium heat. When hot, pour in about 1/4 cup batter, swirling pan to cover entire bottom. Cook until edges and underside are light brown and surface is not shiny, about 1 to 1 1/2 minutes. Use spatula (or your fingers carefully) to turn and cook 10 seconds more. Remove crepe to large plate. Continue with remaining batter, stacking crepes as they are finished. (Can be cooked in advance and refrigerated overnight or frozen up to 1 month. Use parchment paper or wax paper between each crepe, place stack on paper plate, then enclose in airtight plastic bag. Thaw frozen crepes at room temperature before using.)


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