Most people think preparing crepes is a high-flying kitchen feat. But there’s no need to be intimidated—the process is surprisingly easy. With a little practice of the pour-tilt-swirl motion, you will find it takes no time at all to prepare a batch of goodness.
Using this basic crepe recipe, follow these simple steps for success.
1 cup (250 mL) whole wheat pastry flour*
2 large free-range eggs, lightly beaten
1 cup (250 mL) low-fat milk or unflavoured milk alternative
1/2 cup (125 mL) water
1/4 tsp (1 mL) salt
2 Tbsp (30 mL) extra-virgin olive oil
*If you can’t find whole wheat pastry flour, substitute half whole wheat flour and half all-purpose flour.
|Step 1: In mixing bowl or blender, whisk or blend together all ingredients until smooth with no lumps. Cover and refrigerate for at least 1 hour or up to 24 hours. The batter should be the consistency of heavy cream. Thin with more milk if necessary.|
|Step 2: Lightly grease an 8 to 10 in (20 to 25 cm) skillet with paper towel dipped in vegetable oil; heat over medium heat until a drop of water sizzles on the surface. Pour in about 1/4 cup (60 mL) batter for an 8 in skillet or 1/3 cup (80 mL) batter for a 10 in skillet onto one side of the pan. |
Quickly lift skillet off the burner, then tilt and swirl pan so batter covers the bottom. Don’t fret if the crepe does not completely cover the pan or is not perfectly round.
Place pan back on heat and cook for about 2 minutes until edges begin to turn golden brown, the centre has dried, and the crepe blisters on the bottom.
|Step 3: Loosen with a thin spatula, flip and cook the other side briefly, about 20 to 30 seconds. Often the first crepe turns out less than perfect—adjust the batter thickness or pan heat if needed.|
|Step 4: Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter or oil as needed, about every third crepe.) Fillings should be placed on the side of the crepe that cooked against the skillet the longest.|
Makes 8 crepes.
source: "Sweet & Savoury Crepes", alive #345, July 2011
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