crepes

It's not too late. You can still cook some crepes today. February 2d is "crepe day" (in French: la Chandeleur). But you'd better hurry up. The batter is better if you let it rest at least 2 hours before using it.

* For a savory version: see this old post.

crepes

(by Alice Waters)

2 cups milk
1/4 ts salt
1/2 ts sugar
4 tbs unsalted butter, plus more for pan and serving
1 1/4 cups all-purpose flour
1 tbs grapeseed oil, or vegetable oil
3 large eggs
1/2 cup beer
freshly squeezed lemon juice, for serving
sugar, for serving

1. In a medium saucepan, heat milk, salt, sugar, and butter until butter has melted. Let cool to room temperature.

2. Place flour in a medium bowl. Make a well in the center, and add oil and eggs. Beat until the batter is too stiff to beat and is smooth, 2 to 3 minutes. Add the milk mixture little by little, beating until smooth. Strain the batter through a fine sieve, and then whisk in beer. Chill overnight (table etc.:or at least 2 hours)

3. Heat a crepe pan over medium-high heat until a drop of water sizzles in the pan. (The first crepe may stick a little if your pan is not heated to the proper temperature.) Rub the pan with a little butter, wiping out the excess with a paper towel. Ladle a thin layer of the batter (about 2 tablespoons) into the center of the pan, tilting and rotating the pan to cover the bottom as thinly and evenly as possible. Lightly brown the first side for 1 to 2 minutes. Gently flip the crepe over, and brown the other side for about a minute. 4. Turn out onto plastic wrap. The crepes may be covered and kept at room temperature for a few hours or refrigerated for up to two days. 

5. To reheat crepes, place in a covered baking dish, and transfer to an oven heated to 400 degrees until heated through.

6. To serve, spread warm crepes with jam or butter (table etc.: or nutella!). Drizzle lemon juice over the butter (table etc: or only lemon juice + sugar), and sprinkle with sugar. Fold into quarters, and serve immediately.