Often enough, the recipes that the kids try don’t quite turn out, crepes are a great example. This is no fault of the students, since they are just following recipes that they found online. But more than half of the time, the result is a thick, gummy pancake that someone has had the gaul to call a crepe (rude). To me, crepes should be very thin, almost see-through with some caramelized brown spots. I remember my pastry chef and mentor used bring a newspaper on crepe day, if you were able to read the paper through the crepe, then you’d done a good job.
Yield: about 6-7 crepes
- 1 egg
- 16g sugar (1 tbsp)
- 30g butter, melted (2 tbsp)
- 1/8 tsp salt
- 180g milk (3/4 cup)
- 120g water (1/2 cup)
- 63g flour (1/2 cup)
- vanilla extract (1-1/2 tsp)
- stainless steel bowl
- non-stick pan
- 2 oz ladel
- In a stainless steel bowl, whisk egg and sugar together, then slowly whisk in water and milk.
- Sift the flour and slowly whisk into the egg/sugar/milk mixture.
- Heat a non-stick pan on low heat for about 1 minute, (if you are using an induction set temperature to roughly 225°F).
- When the pan is heated, add a small amount of butter (1 tsp) to the pan, and wipe off the excess.
- Using a 2oz ladle, pour batter onto the heated pan and swirl in a circular motion to ensure the batter covers the pan evenly.
- Let the batter cook for 30 seconds to a minute, using a plastic spatula, scrape down and release the sides from the pan.
- Using your fingers, grab the edges of the crepe and in one smooth motion, flip and cook crepe on the other side for another 30 seconds.
- Repeat steps 4-7 until all the batter is used.
- Fill crepes with desired fillings and garnish with desired toppings.
- Savoury crepes: Add 1 tbsp of chopped herbs to your batter if you are doing savoury crepes.
FAQs, Tips, Troubleshooting:
- The batter and the crepes can be made ahead of time and stored in the fridge until ready to use.
- Using an immersion blender instead of a whisk will provide a better emulsion and is much quicker to make.
- Non stick pans/crepe pans work best