by Chef Nikki Bowen

Basic Crepes

Ingredients

· 1 cup all-purpose flour

· Pinch kosher salt

· 2 eggs

· 1/2 cup milk

· 1/2 cup club soda

· 3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes

Batter:

· In a mixing bowl, add the flour and salt and make a well in the center. Add the remaining ingredients, except the melted butter, into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using.

*Tip: Crepe batter can be made up to 2 days in advance, covered and refrigerated.

Crepes:

· Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan.

· Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.

· When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed.

Semolina Crepes

Ingredients

· 3 cups warm water

· 2 teaspoons baking powder

· 1 3/4 cups fine semolina (sometimes called extra-fancy durum flour)

· 1/3 cup AP flour

· 2 teaspoons active dry yeast

· 1 teaspoon sugar

· 1 teaspoon salt

· Vegetable oil, for cooking

· 1/3 cup honey, warmed

· 6 tablespoons unsalted butter, melted

Method

· In a bowl, combine 1/4 cup warm water with baking powder. In food processor, combine semolina with flour, yeast, sugar, and remaining warm water. Process for 30 seconds, until smooth. Add the salt and baking powder mixture and process for 30 seconds longer. Pour the batter into a large bowl, cover with a kitchen towel and let rise at room temperature until doubled in bulk, about 1 hour.

· Heat a 10-inch nonstick skillet and coat it with a thin layer of vegetable oil. In a small bowl, blend the honey with the butter. Whisk the batter until creamy. Ladle 1/3 cup of the batter into the skillet, tilting the skillet to distribute it evenly. Cook the crepe over moderate heat until bubbles appear all over the surface and the bottom is pale golden, about 2 minutes. Shake the skillet to loosen the creoe, then slide the crepe onto a plate.

· Drizzle with the honey butter and serve right away. Repeat with more oil and remaining batter and honey butter.