Thursday, July 14, 2011


Currently I am on a serious Crepe bender. I haven't made them for years, then a couple of weekends ago I made a batch for breakfast and... have made four more batches since.
Note-They freeze really well.

Mostly I have been eating them with fresh Tazberries, which kind of look like a red blackberry, and some chocolate spread. Mind you, I thought I was buying a different brand of chocolate hazelnut paste from the usual variety because I know it exists. Trader Joe's had an excellent version because it wasn't as sweet and had more of a cocoa flavor but the last time I went to pick some up, it was no longer available.
The one thing that drives me crazy about Trader Joe's is how
they carry some items for a long time and then one day...
"The greatest trick the Devil ever pulled was convincing the world he didn't exist.
And like that...he's gone."Roger Kint.

Anyhooo, I've found many recipes out there for the sweet style of crepe, road tested a few, then came up with my own hybrid version.

Crepes are essentially really thin pancakes and almost every country has some version, whatever name is it goes by.

So, here's mine with a few in process pictures to give you an idea of how simple and fast they are to make. It can be a little tricky getting the timing right while cooking but the results are well worth the effort.
*Mmmmmmmm, crepe.*

Steampunk Baker's Crepe recipe
(no gears added)

1 cup AP flour or white whole wheat pastry flour.
1 tsp Sugar, I use evaporate cane sugar because I like it.
1/4 tsp Kosher salt
1 cup 1% or 2% milk. *
3 Eggs, large. **
2 Tbsp Unsalted butter, melted & cooled. ***

*You can also use whole milk or replace part or all of it with something like hemp milk which is what I did in the last batch I made. You can use water too but other stuff has more flavour.
**I have seen recipes using one and others using four which gets too eggy in taste for me.
***A friend's recipe uses olive oil which works nicely as well.

So, first step.
Gather up your Mise en Place...means stuff you need: ingredients, bowls, spatulas, stove, etc.
Combine the flour, salt, and sugar and set aside.

In a separate bowl, whisk the eggs together.
Then slowly whisk in butter until fully incorporated.
Then pour in the milk and whisk until combined.
I know a lot of recipes such as pancakes say to blend in the butter
after you combine the eggs and milk.
I've done that...You know what happens almost every time?
The butter solidifies!!!
Then there are little mini butter lumps floating in the liquid and batter.
Drives me bonkers.
However, if you mix the butter in before adding other liquids,
the butter will meld with the eggs because eggs have the nifty trick of being able to
incorporate a large amount of fat into them IF DONE SLOWLY!!!
The main reason that Hollandaise can be so hard to make sometimes i
because people pour the fat into the eggs way too quickly
and it breaks the suspension effect.
(Still fixable if you are careful though.)

*Now back to the recipe*

Pour half of the liquid mixture into the flour mix and whisk until fully incorporated.

Add the rest of the liquid mixture and whisk until completely blended.
*It should pour like a thin soup*
You don't need to worry about over mixing crepe batter. There is so much liquid that gluten can't develop enough bonds to make the batter tough and dense like it can with pancakes.
I haven't tried this with other flours yet but many should work because Buckwheat flour is often used when making savory crepes and it's gluten free.

This process can also be done in a blender or with a hand mixer but let the batter rest, refrigerated, for about an hour after to let the air bubbles dissipate. The batter is so easy to mix with a whisk that I never bother with the machines.

Looking ready to go.
I recommend having a very slick non stick skillet-makes life sooooo much easier.
*Let me just say, Non Stick equals easy.*
I actually picked up a non stick crepe pan years ago but even a well seasoned cast iron skillet can work just fine.
It also means that you may not need to put any oil or butter in the pan before cooking. If the first test crepe sticks, then you will need to add some oil or butter to the pan.

Pour a very small amount of batter into the pan to test if the pan is ready. Swirl the pan around very quickly to spread out the batter.
*Takes a little practice but once you get the hang of it, it's a breeze.*

The crepe should get a hint of color on one side fairly quickly, then flip and let the other side cook for a little less. As for how much colour, that is up to you, I prefer it on the lighter side of golden.

You are ready for some serious crepe action now.
The crepes will cook off fairly quickly so be ready to swirl the pan once you pour the batter in so it spreads evenly over the whole pan.

As for how much batter to use, it depends on the size of pan. I usually use a little over 1/4 cup but I'm using a large ladle so I just kind of eyeball it as I sometimes the crepes are a little thicker than other times. C'est la vie.

Crepe in situ.

Hmmm, I believe it is time to partake of another crepe.
[Fork in hand]

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