Crepes… It’s fine delicate food you’d choose to have at a French creperie because everyone tells you it’s so difficult to master the art of making a perfect crepe. And what’s a perfect crepe – Crispy and thin, or soft and chewy? Sweet or savoury? Traditional French with Limoncello, orange and sugar or eggcitingly-modern with Chicken Tikka Masala? Such a discussion will be as exhaustive as the chicken and egg debate – Never-ending, and a little pointless.
We can’t promise to deliver crepes of master-chef standards because we are lacking so much: Iron-cast crepe pan, flat wooden paddle and spatula, good flour, and most of all, experience. But a Tummy Troll would tell you that the best crepes don’t necessarily come from swanky Parisian creperies, they taste just as good when you put effort into making your own crepes! :)
Ingredients for Crepes: Serves about a good 8-10 crepes
For the Plain Crepes
120g all-purpose plain flour, sifted
2 large eggs
1/2 cup milk
1/2 teaspoon salt
2 tablespoons melted butter
For the Fillings for Stuffed Crepes
Anything goes, but we had some good ol’ classics:
– Strawberry Compote
– Nutella & Nuts
– Sour Cream, Chives & Mozzarella
Step 1: Making a good silky Crepe batter
Whisk flour with eggs. It’s almost as if these eggs have souls of their own.
Haha sorry couldn’t resist putting a looney smiley face on it. Silly me.
Whisk and ensure there are no lumps in the batter. (Yes stop appearing everywhere, #thelump)
Melt your butter, preferably at room temperature.
Milk and butter… ‘Em cousins.
Crepes are almost like pancakes. I mean, they’re made up of the same good people: Milk, eggs, flour, water.
The only difference is the proportion of ingredients in the batter – And the batter for crepes is a lot thinner, more silky, and runny rather than thick. Don’t whisk too rigorously – You don’t want ugly bubbles in your crepes!
Step 2: Controlling the heat for evenly-cooked luscious crepes
Lightly oil the pan with butter, preferably a large non-stick one. Set at medium-low heat.
Using a ladle, scoop and spread the batter on the pan. To prevent uneven cooking, I’d actually do this away from the fire, while tilting the pan in a circular motion such that the batter covers the entire surface area of the pan. If not you’d end up with a scorched center and uncooked sides.
When the sides are starting to crisp up, use a wooden spatula to gently nudge underneath the crepe. When it’s all cooked (in a matter of minutes I’d say), it would not stick to the pan.
Flipped! Cook the underside for another 2-3 minutes and it should be all ready for the tummy.
Uneven cooking – Our first crepe. A little ugly but not that bad for a first attempt.
Controlling the heat is very important for a beautiful crepe, and it pays to be patient – Sure, high heat gets your crepes cooked speedily fast, but it gets them burnt just as swiftly.
Step 3: Fillings, stuffings… The sky’s the limit!
Our first variation: Step-By-Step: Strawberry Compote! (click for recipe)
Our savoury: Melted mozzarella cheese with a dash of chives!
With mad heaps of sour cream to fill up our growing tummies.
Stringy strings of cheeeeeeeese.
And everyone’s favourite: Nutella with crushed nuts. Lovely.
Spot the chopsticks (what a blasphemy, chopsticks for making French crepes)
Posted by #phangchewfat