Crepes hard to make Cooker 7638Ferrante I usually make them using three small, non-stick omelet pans so it goes quickly (necause I only make them for a crowd). The crepe batter is quite simple. Don't overmix or you will...
You have to have the temperature and the fat at a right level, neither too high nor too low. You can find out what that is by experimenting. The crpe should be even and removed easily with a thin metal spatula.
I bought a carbon steel crepire many years ago and have never regretted it.
Jehane Benot's recipe for 6 crpes call for:
1 cup flour (I use a mix 50-50 of oat and buckwheat flours) 1-4 tsp salt 1 tbsp sugar (or fructose) 1 large egg 1 1-2 cup milk (I use 1 cup soy milk and 1-2 cup water)
Mix everything together until fairly smooth. Add
1 tbsp oil or melted butter (I use safflower oil) 1 tsp pure vanilla extract
Put a dab of oil in the crpre. Heat until the oil runs freely then pour in a ladleful of batter. Cook on one side until the surface appears almost completely dry (no large wet patches) then flip crpe and cook again for about 30 seconds to a minute depending on how crisp you like it.
What you serve it with is your own lookout. I like clear maple syrup, some like the kind that's closer to molbuttes or Aunt Jemima...to each their own. You can also top it with cottage cheese and fresh fruit pieces.
--
"Compbuttion is the chief law of human existence."
Dostoevski, The Idiot
