HOW TO MAKE CREPES
By Simbooker on the 28th June 2019
Files & Tags: recipes, index, desserts
Crepes are a type of thin pancake originating from France. They are simple and easy to make, and only require a few basic ingredients that most cooks already have in their pantry.
The best thing about Crepes is that you can serve them with practically anything. You can make them sweet or savoury. I like them sweet served with a dusting of confection sugar, a few sprinkles of lemon juice and golden syrup.
Crepes are commonly served with fruits such as strawberries or blueberries, and can be served for breakfast, lunch, dinner or dessert. I love Crepes, they can store in the fridge for up to a week and because they are thin they don't take up much space.
This recipe is very easy, and just remember it's equal parts flour and equal parts milk. I've used no fancy or special utensils. All you need is a pan, a spoon-a big one and a smaller one....
CREPES RECIPE
The Dry Ingredients
1 + 1/2 cups of cake flour, 4 tbs sugar, 2 tsp of Cinnamon
The Wet Ingredients
1 + 1/2 cups of whole milk, 2 tbs of butter, 2 eggs
In 2 separate mixing bowls, assemble the wet ingredients and the dry ingredients. Whisk the eggs and then add the milk and melted butter, then mix together the dry ingredients in the other bowl. Next, pour the wet ingredients into the dry and stir to combine with a whisk. Strain the mixer through a sieve and leave to sit for at least 30 minutes.
1 + 1/2 cups of cake flour, 4 tbs sugar, 2 tsp of Cinnamon
The Wet Ingredients
1 + 1/2 cups of whole milk, 2 tbs of butter, 2 eggs
In 2 separate mixing bowls, assemble the wet ingredients and the dry ingredients. Whisk the eggs and then add the milk and melted butter, then mix together the dry ingredients in the other bowl. Next, pour the wet ingredients into the dry and stir to combine with a whisk. Strain the mixer through a sieve and leave to sit for at least 30 minutes.
Lightly brush a pan or skillet with melted butter. And heat up the stove on high heat. Once it gets to smoking, turn down to mark 6. Once the pan is hot use a big serving spoon or a measuring cup, scoop up the mixture slightly more than halfway up the spoon, and pour into the centre of the pan.
Gently and lightly smooth the mixture out forming a circle with the back of a regular sized spoon. Be careful not to tear the Crepe. If gaps form try to smooth over the crepe quickly or pour extra batter over the gaps to fill.
Do not turn the Crepe until bubbles begin to form, wait about 1 minute and 30 seconds after the bubbles begin to form before turning the Crepe, especially for the first Crepe. If you flip too soon the Crepe could fall apart. I would say it takes two and a half minutes for each side. Sometimes you might find that you need to turn the Crepe again, so both sides are equally cooked.