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Eric Ziebold’s Basic Crêpe Recipe

Simple, yet satisfying.
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On New Year’s Eve, restaurants across the United States and beyond are notoriously busy.

So it comes as no surprise that, come January 1, many chefs hang up their toques for the day, partaking in traditions galore and general merriment.

At the home of Eric Ziebold and Célia Laurent, chef/partners of one-Michelin-starred Kinship and Métier in Washington, D.C., an informal, large format brunch consisting of crêpes, an assortment of condiments and multiple bottles of Champagne is had.

“Because we work on the holiday, we love having a New Year’s Day brunch at home,” says Laurent, who typically serves her crêpes with things like smoked salmon, caviar, jam and fresh vanilla cream. “Everyone can mingle—it’s great.”

Ziebold typically likes to serve large format Champagnes for the occasion, like a 2009 Domaine Huet Vouvray Pétillant Réserve or a 1.5L Gaston Chiquet Blanc de Blancs d'Aÿ Grand Cru. “It makes for a great ice breaker,” he says.

As for those resolutions, Laurent likes to keep things realistic with a lifestyle change: “Last year was downsizing material items,” she says. “We didn’t purchase anything new, decluttered and gave away our things to those in need.” Laurent now upholds this as a routine.

Regardless of resolutions, take a tip from Ziebold and try your hand at his traditional crêpe recipe, a simple yet satisfying tradition.

Image courtesy of Kinship.
Image courtesy of Kinship.
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Crêpes
Courtesy of Eric Ziebold, chef/owner of Kinship and Métier, Washington, D.C.

Ingredients


112 grams all-purpose flour
282 grams whole milk
3 whole eggs
40 grams unsalted butter, melted
7 grams kosher salt

Method

1. Combine all ingredients in a blender; puree until smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature. (The batter can be refrigerated up to a day in a closed container.)

2. Heat a 12-inch nonstick pan coated with vegetable oil-based spraty over medium heat; add 1/3 cup batter and swirl to completely cover bottom of pan. Cook until underside of crepe is golden brown, about 2 to 3 minutes.

3. Using a rubber spatula, loosen the edge of the crêpe and quickly flip. (It might be easier to use fingers than a spatula for flipping it over.) Cook for 1 minute more. Slide crêpe out of skillet and repeat with remaining batter. (Pro tip: the vegetable-based spray might not be needed again.)

4. Serve with the following accompaniments:

  • Melted butter and granulated sugar
  • Melted butter, granulated sugar, Meyer lemon juice
  • Hazelnut-chocolate spread
  • Cara Cara orange marmelade
  • Caviar and crème fraiche
  • Smoked salmon
  • Smoked sturgeon
  • Aged Manchego
  • Virginia ham or any type of cured ham
  • Asian pear compote
  • Honeyed-Ricotta
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