There’s something seriously fancy about the word ‘crepe’. Saying “I’m having ‘crepes’ for breakfast” or “let’s go out for ‘crepes’ ” always sounds exotic and adventurous.
However leaving the posh undertone aside, it’s by far the easiest thing I have ever made.
I found this recipe on exclusivelyfood.com and decided to make some crepes (I will never tire of hearing this word) for dinner.
Crepes
2 Eggs (Large)
75g (1/2 cup) Plain Flour
188 ml (3/4 cup) Milk
Margarine (or Butter)
Directions:
Lightly whisk eggs in a medium size bowl
Add half the flour to the mixture. Whisk until smooth. Then add the rest of the flour and whisk again until it forms in to a smooth paste.
Add the milk gradually while still whisking.
Once a liquid like smooth batter has formed, cover the bowl with a clean film and store in the fridge.
After the batter has rested for about half an hour, stir the batter before using.
Lightly grease a non stick pan with a dash of margarine on a very low heat.
When the pan is hot, pour a little batter on to the pan and quickly swirl..jpg)
Cook until the top of the crepe loses its shiny, wet appearance and is lightly brown.
Then loosen the edge of the crepe and flip it over to ook the other side, until it begins to colour.
Disasters ,Warnings, and Tips:
You usually have to sift the flour if purchased loose; I use packet (prima) flour which is already sifted.
Lightly greasing the pan before making each crepe is necessary. And lightly does mean barely or you’ll have very oily crepes.
Before making your batter, ensure the bowl is completely dry.
If the batter is too thick, add a little more milk in to the batter.
Leaving the batter to rest at least for thirty minutes is compulsory or your batter will be flimsy.
Careful not to pour too little batter or you will develop holes in your crepe. However using too much batter can convert your crepe in to a pancake (clearly it’s all in the pouring).
If you find lumps in your batter (after keeping it to rest), pass it through a fine sieve to remove them.
I like having my crepes a little more toasty, so I wait until it gets more colour before I take it out.
You can serve your home made crepes with something spicy, n later have it with a little bit of honey for dessert.
By Shazzana Hamid
.jpg)
.jpg)
0 Comments