Tuesday, 11 January 2011

Basic Crepes

I was the very lucky recipient of a crepe maker for Christmas (it's basically a round fry pan thing) and have been eager to use it. It was a gift from my parents, and holds a lot of sentimental value to me as my grandma's most famous dish is her crepes & now I can recreate them in my own home!

So this morning I opened the box, made a couple batches of batter & got cooking! There were a few recipes for crepes online so I tried a couple different ones. I found a batter containing sugar made them a bit rubbery & another batter took forever to unlumpify. Just like Goldilocks & the three little bears, the third batter was just right! Perfect, in fact. This is my favourite crepe recipe & I found it on Taste.com (one of my favourite places to trawl for new recipes).

1 cup (150g) plain flour, sifted
a pinch of salt
2 eggs
1 1/4 cups (310ml) milk
15g butter, melted

1. Place sifted flour & salt in a large mixing bowl. Make a well in the centre. Use a whisk to mix together the eggs, milk & melted butter.

2. Pour milk mixture into flour & whisk until smooth. Cover & refrigerate for 30 minutes.

3. Heat your crepe maker or crepe pan to medium. Lightly grease with butter. Pour about 1/4 cup mixture on to your pan, spread out or swirl pan until batter is thinly covering most of the surface. Cook until golden, then flip & cook for another 30 seconds or so. Serve.

Suggested toppings:
- This morning I spread a bit of Nutino (Italian nutella) on my crepe, rolled it up & served it with whipped cream.
- Squeeze some lemon on top & sprinkle with sugar.
- Top with maple syrup & ice cream
- Serve with strawberries & whipped cream.
- Recreate yum cha Mango Pancakes by filling with mango & cream then rolling into a delicious package.


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