Adapted from Cookbook:Crêpes I (Wikibooks) by Wikibooks contributors
Photo: "Crepes dsc07085.jpg" by David Monniaux, CC BY-SA 3.0
★ 0.0
- Serves:
- 20
- Difficulty:
- Medium
crêpespancakesfrenchbretonbatter
Ingredients
Serves 20
Batter
220 g
plain flour, 1 cup / 8 oz
345 ml
milk, 1 ½ cup / 12 fl oz
2
eggs
2 tbsp
oil or melted butter
1 pinch~
salt
Optional fillings
Sugar and lemon
Raspberry jam and chocolate sauce
Nutella and sliced banana
Nutella and chopped hazelnuts
Whipped cream
Chocolate, caramel, or butterscotch sauce
Frangipane
Peanut butter
~
Sugar and butter, possibly with lemon or cinnamon
Strawberries (fresh or frozen)
Cream cheese and brown sugar
Slivers of chicken, broccoli, and cheese sauce
Method
- Put the flour at the bottom of a mixing bowl and make a hole in the middle where you put the eggs, the melted butter, the salt and a bit of milk.
- Mix well by hand, slowly combining the liquid with the flour to get a thick paste.
- Continue mixing and slowly add the rest of the milk, mixing well to avoid making lumps.
- Allow to stand, perhaps for several hours, whilst the gluten rests—this is very important for the final texture.
- Heat a crêpe pan (non-stick recommended) or skillet. A drop of water can be used to test the pan temperature: too cold, and the water will sit on the pan, too hot and it will vanish immediately. At the right temperature, the water will seem to "dance" on the pan.
- Grease the pan with some butter. Pour in some batter while tilting the pan to make the crêpe as thin as possible.
- Cook for 30–60 seconds until the cooked side looks like the surface of the moon, then flip it over to cook the other side; with some practice, you can flip it in the air by swinging the pan. See the whole-wheat pancakes recipe for air-flipping instructions.
- Serve with maple syrup, caster sugar, jam, spreads, etc. The crêpes can be filled and folded into triangles or rolled up.
