Thyme's Crepes
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 dominated by seafood infused with the herb thyme, but it was the the crepes that took my attention.
Crepes are easier to make than you might think. They can be made ahead and frozen, so last-minute detail is minimal. With well-flavored fillings, they are really pleasing, almost irresistible.
It’s important to have a 10-inch nonstick pan for cooking them.
These recipes will inspire other ideas; really good leftovers--vegetable, chicken and seafood--make a great beginning. Keep some crepes in the freezer for easy access.
Whisk together milk, oil, eggs and yolk in 1-quart bowl until well mixed.
Place 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.)
Heat 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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