WHEN I FIRST STARTED COOKING I TOOK GREAT PRIDE IN MAKING CREPES: A SIMPLE WAY OF TURNING FLOUR, EGGS AND MILK INTO SOMETHING REALLY SPECIAL. IT’S A SIGN OF A GOOD COOK TO TURN OUT A GOOD CREPE EVERY TIME. WHEN I WAS COOKING IN BIESCAS IN THE PYRENEES I WAS MAKING HUNDREDS A DAY, WITH FOUR OR FIVE PANS GOING AT ONCE. MY VERSION CALLED FOR
I HAD SOME CREPES SERVED LIKE THIS IN A ROADSIDE TRUCK-STOP CAFE ON THE MAIN HIGHWAY BETWEEN GALICIA AND PORTUGAL. IMAGINE EATING THESE LIGHT CREPES FILLED WITH SOFT APPLE ON A COLD GALICIAN NIGHT WHEN THE RAIN IS POUNDING DOWN, THE FIRE IS SLOWLY BURNING AND THERE’S A LITTLE GLASS OF ORUJO — DISTILLED SPIRIT MADE FROM ALBARIÑO — WAITING WHEN YOU’RE FINISHED.
Sift the flour and a pinch of salt into a bowl. Melt the butter in a small frying pan over medium heat. Allow it to froth up and just as it starts to brown, remove the pan from the heat. Pour the butter over the flour and mix well using a wooden spoon.
Beat the eggs and milk together, then add to the flour and whisk until a smooth batter forms. It should have the consistency of pouring (whipping) cream. If the batter is a bit too thick, add a little more milk. Strain the batter through a fine sieve, then cover and refrigerate for 2 hours.
To serve, place two heaped tablespoons of the warm apple compote on one quarter of each crepe. Fold in half to make a semi-circle, then fold in half again. Dust the crepes with icing sugar, then finish with the chestnuts and a little of the syrup. Serve warm.
© 2009 All rights reserved. Published by Murdoch Books.