What’s the fastest route to Paris? Crêpes! These thin pancakes are extremely easy to make. I like to fill them with mayo-based salad (chicken, tuna, seafood, etc.), and then warm them in the oven for fancy luncheons and simple suppers. By “fancy luncheons,” I mean the kind I ate in front of the computer yesterday afternoon, while uploading the video recipe for you:
As mentioned in the video, Julia Child’s totally-awesome crêpe batter calls for “quick-mixing” flour. You can find this flour in almost any supermarket. Here in the Northeast (and maybe in your region, too) it is sold under the brand name “Wondra.”
Quick-mixing flour is great for crêpes, because it doesn’t form lumps in the crêpe batter. The fine flour particles absorb liquid in the batter after just 10 minutes.
Will all-purpose (a/k/a “plain”) flour work for crêpes? Yes! Just let the batter rest for 1 hour after blending. Then, to remove any lumps, be sure to strain the batter through a wire-mesh sieve.
Thanks for spending time with me today. I hope you’ll make these crêpes, and serve them with the filling of your choice. The chicken-tarragon mixture (described in the video) is meant only as a delicious guide.
Here’s the crêpe recipe, which I adapted from Julia Child’s book The Way to Cook (published by Knopf):