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Crêpe Pancake recipe
Ingredients for
8 Crêpes:
- 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
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Preparation
Time: 10 Minutes |
Cooking Time: 40 Minutes |
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)
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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.
For more
information about crêpes and crêpe recipes, click on
Crêpe Recipes.
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