The sweet spring root vegetable gets the French treatment in Jacques Pépin’s simple recipe.
their faint sweetness and sunny orange hue. Delicate and delicious, they can be served as a side dish alongside meat or fish or as a first course. Although the thin pancakes are best eaten fresh from the skillet, they can also be made ahead of time and cooled in a single layer on a baking sheet. Reheat the cooled crêpes in a 200-degree oven.To a medium pot over high heat, add the carrots and 1¼ cup of water, and bring to a boil.
Add the milk, flour, cornstarch, salt, pepper, and sugar, and pulse to combine, then add the eggs and continue processing until smooth. Add the scallion and pulse twice to just combine, then transfer the batter to a medium bowl or a large liquid measuring cup.To a medium skillet over medium heat, add 1 tablespoons of the oil. When the oil just begins to shimmer, add 2 tablespoons of the carrot batter, swirling the pan to make a 3-inches crêpe.
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