Crepes Recipe
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Ingredients
| Plain flour | 250 Milliliter | |
| Salt | 1 Pinch | |
| Egg | 1 | |
| Extra egg yolk 1 | ||
| Oil | 1 Tablespoon | |
| Milk | 250 Milliliter | |
| Water | 60 Milliliter | |
| Clarified butter or oil for cooking | ||
Directions
Sieve flour and salt into a mixing bowl.
Make a well in the centre and drop in the whole egg, egg yolk and add oil.
Using a wooden spoon, stir rapidly from the centre to blend egg etc. with a little flour.
As the mixture thickens, add the milk by degrees, stirring from the centre, and making bigger circular movements as more flour is incorporated.
When all the flour is blended, beat well and add remaining milk and water.
The resulting batter should be the consistency of thin cream.
Strain, cover, and allow to stand for at least 30 minutes, to enable the starch cells in the flour to swell and soften.
Stir thoroughly before using.
Heat crepe pan a little, add sufficient clarified butter or oil to cover the bottom liberally.
As the pan heats, tilt to allow butter or oil to run all over the surface.
Drain off superflous oil, leaving just a film in pan.
Pour in sufficient batter to run all over bottom of pan — about 1 tablespoon for a 14-15 cm (5 1/2-6-inch) pan.
Replace over heat and cook until the upper surface appears 'bubbly'.
Run a small palette knife around to loosen edges, slide knife under and turn or toss crepe over.
The side cooked first is served as the outer side.
Turn finished crepes on to a cooling rack, covered with a clean tea towel.
Stack slightly overlapping and wrap to keep warm.
Make a well in the centre and drop in the whole egg, egg yolk and add oil.
Using a wooden spoon, stir rapidly from the centre to blend egg etc. with a little flour.
As the mixture thickens, add the milk by degrees, stirring from the centre, and making bigger circular movements as more flour is incorporated.
When all the flour is blended, beat well and add remaining milk and water.
The resulting batter should be the consistency of thin cream.
Strain, cover, and allow to stand for at least 30 minutes, to enable the starch cells in the flour to swell and soften.
Stir thoroughly before using.
Heat crepe pan a little, add sufficient clarified butter or oil to cover the bottom liberally.
As the pan heats, tilt to allow butter or oil to run all over the surface.
Drain off superflous oil, leaving just a film in pan.
Pour in sufficient batter to run all over bottom of pan — about 1 tablespoon for a 14-15 cm (5 1/2-6-inch) pan.
Replace over heat and cook until the upper surface appears 'bubbly'.
Run a small palette knife around to loosen edges, slide knife under and turn or toss crepe over.
The side cooked first is served as the outer side.
Turn finished crepes on to a cooling rack, covered with a clean tea towel.
Stack slightly overlapping and wrap to keep warm.
Chef
