Last Updated: 18 Nov 06
Copyright 2006 by Stephen Vermeulen
|Crepes (see Wikipedia) are easy to
make and can be served for dessert or lunch.
This makes about a eight 9 inch (dinner plate sized) crepes or about 14
smaller 7 inch (dessert-sized) crepes.
- 500g Milk
- 310g Flour, since crepes do not "rise" they don't need
gluten to trap
bubbles, so pretty much any kind will do, including alternative flours
like chickpea. For dessert crepes white flour is best.
- 30g Melted butter or vegetable oil
- 4 large eggs (about 60g each)
- 3g Vanilla (optional, for dessert crepes)
- Icing sugar (sprinkle on finished dessert crepes)
Dump the lot into a mixing bowl (I use the Kitchen Aid 4 litre bowl)
and then mix until a runny batter is formed, this needs to be quite
runny since the creps will need to spread out when poured into the
pan. Don't worry if there are some small lumps left, these will
generally settle to the bottom of the bowl.
Pre heat a large skillet (a well seasoned cast iron skillet works well)
to about medium (the same temperature you would use for pancakes, which
is not as hot as you would fry eggs with) and then pour
some batter (about 100-150ml) in, quickly swirl the pan to spread the
batter out to form a thin crepe. Cook until golden brown on one side
and then flip and cook the other side to the same degree. When done
just stack on a plate until ready to serve (they will not stick
together). The resulting crepes should
be quite thin and flexible, so can be rolled and filled with all sorts
of goodies. For dessert try fresh berries and cream, for lunch
try salsa, cheese and beans.
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