- 400 g (14 ounces) flour
- 600 ml (10 ounces) cold water
- 1 small sachet of vanilla sugar. If you don't have vanilla sugar, a few
drops of vanilla extract can be used instead.
- 3 g (½ teaspoon) salt
Recipe:
Batter Recipe:
• Put the flour, vanilla and salt in the bowl of an electric mixer.
Add half the water and turn the mixer on. Then gradually add
the remaining water (note: the water must be cold) as the
ingredients are mixed.
• Once the ingredients are thoroughly mixed, the batter is ready
to cook. Following are two approaches: how to cook the batter
with a Crêpe Maker, and how to cook the batter without a
Crêpe Maker.
Cooking the Crêpe (with a Crêpe Maker):
• Turn the crêpe maker on and wait a few minutes for it to heat
up.
• Use a measuring cup or ladle to pour half-a-cup (125 ml) into
the centre of the crêpe maker. Then quickly use the batter
spreader to evenly spread the batter over the surface top of the
crêpe maker.
• After a minute or two (depending on how hot your crêpe maker
is), the crepe will be cooked underneath. To check, gently lift
the edge of the crêpe and look. If the underside of the crêpe
has started to turn a light golden-brown it is ready to be
turned. Use the wooden knife (a crêpe maker should come with
a wooden knife and a batter spreader) to turn the crêpe over.
• Wait another minute or two until the crêpe is cooked
underneath (begins to turn a light golden-brown). Then use the
wooden knife to lift the crêpe and place it on the plate.
Repeat the above procedure until all the crêpes are cooked. If you
are cooking the crêpes to be used later, you can stack them on a
plate and once they are cool cover with plastic film to keep them.
Cooking the Crêpe (without a Crêpe Maker):
• If you don't have a Crêpe Maker, you can cook the crêpe in a
frying pan.
• First heat the frying pan up to medium-high heat (just the same
as if you were making ordinary pancakes)
• Then add a very light coat of cooking oil. If you have a non-stick
pan, you don't need to add oil. Unlike ordinary pancakes, it is
important to use a minimum of oil, as too much oil will spoil the
crêpe.
• Use a measuring cup or ladle to pour half-a-cup (125 ml) into
the centre of the pan. Then tilt the pan with a circular motion to
evenly spread the batter over the bottom of the frying pan.
• After a minute or two (depending on how hot your pan is), the
crepe will be cooked underneath. To check, gently lift the edge
of the crêpe and look. If the underside of the crêpe has started
to turn a light golden-brown it is ready to be turned. Turn the
crêpe over (a large flat spatula is good for this).
• Wait another minute or two until the crêpe is cooked
underneath (begins to turn a light golden-brown). Then lift the
crêpe (a large flat spatula is good for this) and place it on the
plate.
Repeat the above procedure until all the crêpes are cooked. If you
are cooking the crêpes to be used later, you can stack them on a
plate and once they are cool cover with plastic film to keep them.
Notes:
It is possible to add all the ingredients into the mixer bowl at once. However,
adding the water gradually at the end is preferable as it minimises clumping of the
flour.
No comments:
Post a Comment