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In Paris, the street vendor crepes are about a foot in diameter, a real meal and a half. You can use any size pan you like, however. Obviously, a smaller pan will give you more crepes from the same recipe. Crepe batter is a cinch to make. You just need to make it enough ahead of time so it can sit at room temperature for an hour or so. This resting time really changes the nature of the batter and makes for a much better crepe. The following will make somewhere around 11 or a dozen 10-inch crepes, but you could easily cut it in half. Or make the whole recipe, and freeze the extra crepes for later.
2 cups (8 ounces)King Arthur Unbleached All-Purpose Flour
1/2 to 3/4 teaspoon salt
1 1/2 cups (12 ounces) milk
4 large eggs
1/4 cup (2 ounces, 1/2 stick) butter, melted but not bubbling hot
In a mixing bowl, combine the flour and salt. In another, smaller bowl, beat together the milk and eggs. Make a well in the flour mixture and pour in about half the liquid mixture. Blend well, then add the remaining liquid and stir till fairly smooth; a few lumps can remain. Stir in the butter. Cover and let sit for at least an hour.
The best thing to cook these crepes in is a 10-inch cast iron pan (or, for smaller crepes, the neat little crepe pan we sell in our catalogue). Heat the pan until it's medium-hot. Wipe the bottom of the pan with a bit of butter (a paper towel works well). Pour a scant 1/3 cup of batter into the bottom of the pan, pick it up, and tip it in a circle so the batter covers the bottom of the pan. Cook until the bottom begins to brown and you can slide a spatula under it. It will hold together quite well, so you can flip it over pretty easily. Cook briefly on the other side and place on a warm plate. Cover until the remaining batter is cooked.
The Filling: This can be anything, from sliced ham and cheese, to butter sprinkled with sugar with (or without) a bit of Cointreau. These crepes are lightly smeared with Nutella, which is a smooth chocolate paste flavored with hazelnuts. After that, diced banana goes on top. The crepes can be folded in quarters to eat on a plate, or rolled, burrito-style, for a walkaround snack. While this wasn't exactly health food, that banana must count for something.
Nutrition information per serving (1 crepe with 1 tablespoon Nutella and 1 banana, 207g): 291 cal, 6g fat, 8g protein, 44g complex carbohydrates, 12g sugar, 4g dietary fiber, 81mg cholesterol, 173mg sodium, 595mg potassium, 68RE vitamin A, 11mg vitamin C, 2mg iron, 78mg calcium, 141mg phosphorus.