Crepes

Crepes

This is very very simple. So simple, I only did it once and got it perfect on the first try.  The key is to have a good nonstick pan. And by good, I don’t mean expensive, I bought a Good Cook 8″ pan in the supermarket on sale for $9.  The 10″ was actually cheaper, but I found that if you use a smaller pan, you can get them either super thin or just slightly thicker.

So what you do with a crepe is either make manicotti, real manicotti, not the pasta shells you see in cheap restaurants.  You can even use it to fill with seafood such as baby bay scallops and shrimp in butter sauce, or even as a dessert.  If you are using as a dessert there are a few ways to go, either fold it twice and drizzle with chocolate syrup, raspberry syrup, or  spread with Nutella.  You can even add sugar to the mixture, fill it with cooked apples, or bananas foster, then dust it with cinnamon sugar.  There are dozens of possibilities whether it be sweet or savory.

Crepe Batter Recipe

  • 1 Cup All Purpose Flour (I used Double Zero 00 Flour and they seemed to come out lighter)
  • 1 Cup Whole Milk
  • 1/2 Cup Water
  • 2 Eggs
  • 1 Tablespoon Butter
  • 1 Teaspoon Salt

In a large bowl, twice the size you need, add the flour. Beat the egg lightly in a separate bowl, then slowly pour in the milk, salt and whisk.  It is better to use melted butter it blends in well with the liquid.  The batter should be fairly thin. It should not be like pancake or waffle batter. The pan should be heated with a drop of butter over medium heat.  Simply take a ladle of batter and pour it into the pan and rotate it around so it reaches the edges of the pan.  It is going to take a minute or two to cook on one side, check it to see that it is slightly brown and flip it.  Allow to cook for another minute.

The above recipe will make about 10-12 crepes. You can adjust the recipe to your liking, perhaps using half a c up of water to 1 cup of whole milk, but it is really hard to get this recipe wrong.


 

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