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Plain Bouncy Crepes

12 Feb

(makes 8 x 8-inch crepes)
Crepes are one of the most basic components of french cuisine used in both sweet and savoury recipes. Every crepes recipe has the same ingredients: flour, milk, eggs, butter plus a bit of sugar and a pinch of salt. What makes these crepes especially bouncy is the extra egg yolk, plus a secret ingredient – water to bring the batter back down to the right consistency. You’ll find it makes these crepes bouncy to the bite and soft, yet resistant to tearing. 
 

Ingredients

  1. Plain Flour (3/4 cup)
  2. Milk (2/3 cup)
  3. Eggs (3)
  4. Butter (50g)

Preparation 

  1. Heat 20g of butter in the microwave for 15 seconds to melt it.
  2. Place in a mixing bowl 3/4 cups of plain flour plus 1t of sugar and 1/3 t of salt. Skip the sugar if you are using the crepes for a savoury dish.
  3. Lightly beat the white of 2 eggs and the yolk of 3 eggs and add this to the flour.
  4. Dilute 2/3 cups of milk with 1/3 cup of cold water and add this to the mixing bowl. Finally, pour in the melted butter.
  5. Beat the mixture till it is smooth. Place covered in the fridge for half an hour.
  6. Melt a small knob of butter in a pan on low heat. Keep the fire low throughout. Use a spatula to spread a thin film of melted butter evenly over the pan. Next, pour a medium sized (1/3 cup) ladel of batter into the pan in a circular pattern, leaving a hole in the center. Quickly, tilt and rotate the pan so the batter covers the entire pan before it solidifies.
  7. Cook for 1 min 15 second on one side, flip and cook for a further 45 seconds. Take the pan off the fire and then move the crepe to a dish to cool. I prefer my crepes to be browned slightly, you can reduce the cooking time a bit if you want all white crepes. 
  8. Put a second knob of butter in the pan and after it melts, place the pan back over the fire. If the butter browns immediately, your pan is too hot, give it more time to cool (and repalce the butter). Make a second crepe and stack it on top of the first. Repeat until all the batter is used up.
  9. Wrap the crepes, including the plate, in a damp (thoroughly wet but wrung dry) cloth to stop the crepes from drying and hardening. You can keep the crepes overnigh in the fridge this way.

Notes

  • Keeping the heat low will allow you better control of the cooking process. It may take a bit longer, but the results speak for themselves.
  • If you add the batter to the pan in the middle, you will end up with crepes where the center is thicker than the edges. Adding the batter in a circle lets it flow both inwards and outwards in the short amount of time you have.
  • If you don’t take the pan off the fire between crepes, the pan will get too hot, resulting in crepes which are burnt before they are cooked.
  • I usually use a hand held electric blender at low power for 30 seconds in the tall container that comes with the blender. This is much easier than beating the batter by hand.
  • Its ok if your crepes are not perfectly round, you will be folding them anyway and no one will notice.
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Posted by on February 12, 2012 in Appetizers, Desserts, French, Recipe

 

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