Get to know boring ol' Pancake's sexier French cousin

 
....the crêpe.

Below is Eléonor Picciotto's recipe for your new favorite breakfast, lunch, afternoon snack, dinner and dessert thing, ever, excerpted from her new book, French Cuisine for the Young & Broke. Catch her at The French Cultural Center tonight at 6:30 pm.

INGREDIENTS: 

2 cups of flour

2 cups of milk (and more if needed)

2 eggs

3 tbs. of butter

1. In a bowl, mix the flour with the two eggs. 

(You can use a whisk but it is better to use an electric mixer or a blender.)

2. Add a cup of milk and keep mixing to avoid lumps in the dough. 

3. Without stopping mixing, add another cup of milk.  

4. The dough must be thick but smooth. 

5. Melt the butter and add it slowly to the dough. 

6. Stir again, only with your whisk. 

7. The dough should be smooth and liquid with a slight thickness.  

If the dough is too liquid, your crêpe will not hold to the pan. 

8. If you have time, let the dough sit in the fridge for an hour or more. 

9. In a large warm frying pan, melt a tsp. of butter.  

You can also spray with oil or use a sheet of paper towel dipped in canola oil to 

paint the bottom of the pan. 

10. Fill ¾ of a ladle with some dough and pour it to the pan. 

Move your pan with a wrist movement in order to spread the dough all 

over the bottom of the pan. If some dough remains on the top, it means that you 

poured too much dough, and your crêpe will be thick. Not good! 

11. Let the crêpe cook on medium-low heat for 2 minutes then flip it. 

Dont try to flip it too early or your crepe will break in half! 

12. Repeat the same steps for the rest of the dough. 

Bon appétit, folks.