Crepes

Posted in : Veg/Non Veg on by : Simmi Iyer

FOR COOKING

  • 1 tablespoon softened butter

INSTRUCTIONS

FOR CREPES

  • Whisk together flour, salt and sugar in a large bowl.
  • Make a well in the centre and pour in milk, eggs and slightly cooled melted butter. Whisk wet ingredients first before folding into the dry ingredients.
  • Whisk until batter is smooth. Batter should be runny/watery. Add in 1-2 tablespoons extra milk, if needed.

BLENDER METHOD

  • Add all the ingredients into a blender. Blend until batter is smooth, about 10 seconds.

REST

  • Let batter rest while preheating a 10-inch nonstick pan over medium heat. Alternatively, cover batter and refrigerate overnight.

COOK CREPES

  • Lightly grease pan with a layer of butter with a butter soaked paper towel or silicone brush.
  • Give the batter a light mix to move settled ingredients around before pouring out each crepe.
  • Pour about 1/4 cup of batter into the centre of your hot pan. Swirl around in a circular motion to evenly coat the bottom of the pan, spreading the batter around the edges. Fill in any gaps with a little extra crepe batter if needed.
  • Place pan back on the heat.

FOR SOFT CREPES

  • Let crepe cook until the surface has set and the underside is slightly golden, about 1 minute.
  • Gently flip crepe and cook until set, about 30 seconds to 1 minute.
  • Repeat until all the batter is used up, mixing batter before pouring out each crepe.

FOR CRISP EDGES

  • Cook crepes until the edges are starting to brown and crisp slightly, about 1 1/2 – 2 minutes. Flip and cook for a further 30 seconds until the crepes develop browned spots.
  • Repeat until all the batter is used up, mixing batter before pouring out each crepe.
  • Stack cooked crepes on a plate.
  • Serve warm.
3 crepes with lemon slices and caster sugar | cafedelites.com

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