Crepes

Posted by Claire:

Hi guys! I'm not sure if you all know, but crepes are really one of the most amazing pastries ever! On top of being incredibly versatile (they can be eaten both savoury and sweet), each crepe can be prepared within 3-5 minutes once the batter is set, making crepes one of the best on the go meals to have when you're running short of time. Not to mention they taste really great with pretty much anything :-) If you've ever seen how crepes are made or tried making crepes, you'll probably realise that the hardest part is to spread the batter evenly over the pan so that the thickness of the crepe turns out just nice. You're in the hands of someone who works in a crepe shop so there'll be some guiding tips in this post that'll improve your crepe making skills if you've always struggled with making nicely shaped crepes! 

This is how a crepe maker looks like! Adjust the temperature to about middle-low heat (or no.4 on most crepe temperature scales). The temperature can't be too high as the crepe will cook too quickly and the likelihood of it burning will be pretty high cause you'll still have to put in the ingredients. If the temperature is too low, on the other hand, it'll be undercooked and it won't be nice and crispy.   

So here's the hard part: making the crepe. Remember to first oil the surface of the pan so the crepe doesn't stick later. Pour a circle of about 8-9 cm diameter, and applying almost completely no pressure on the stick, try to spread the batter evenly across the pan in a circle. Applying minimal pressure on the stick is dependent on how you hold the stick. It'll take some practice, but you'll get the hang of it quick enough! If you don't have a crepe machine, a non-stick pan will work as well. The trick is to do it quickly as the batter cooks very quickly. 

After allowing the crepe to cook for about 1 min or so (depending on the thickness of the crepe), you can check by lifting up a corner of the crepe and seeing how much it has browned. After it has browned sufficiently, as seen in the picture above, flip it over. This is easier than it sounds. Wait another 30 seconds (again, subjective). Then flip it back and start filling it with ingredients.

 Here, we've put a nutella spread on the crepe! Chocolate burns quickly so we had to work fast. 

Chocolate and banana! Fold the crepe in half, and quickly transfer it to a plate. You're done! 

Recipe adapted from Cooking With Karma

Ingredients: 

1 cup of plain flour

3/4 cup of milk

1/4 cup of water

2 eggs

Pinch of salt

1 1/2 tablespoons of sugar

1 teaspoon of vanilla

2 tablespoons of melted butter

1. Mix everything in a large bowl, and store in the fridge for an hour. You can start making crepes after an hour! 

Suggestion for savoury filling
(This is enough to fill one crepe; adjust accordingly)

2 rashers of bacon, fried until crispy 
1/4 cup of spinach, fried with garlic
1 egg 
Shredded cheese of your choice (I use parmesan) 

1. Once you've cooked the crepe, crack the egg over the crepe and use a spoon to spread it evenly.
2. Distribute the shredded cheese over the crepe.
3.Align the bacon and spinach on one half of the crepe, and fold the crepe in half.
4.Cook until the cheese has melted.

I hope you'll try this out because it is really so simple. Best to keep a bowl of the batter in your fridge so it'll be available for your use anytime! (The batter can be kept in the fridge for up to 3 days for freshness) :-)

Love,

Claire