Basic Crepe Recipe Recipe Card

BASIC CREPES

Steps:

• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

BASIC CREPE RECIPE

Steps:

• In a bowl whisk together flour, water, eggs and a dash of salt until smooth. Let sit for 5 to 10 minutes. Rub an oiled paper towel along the inside of an 8-inch nonstick skillet. Heat skillet. Pour 1/4 cup batter onto the pan. Swirl batter around to cover surface. Cook over medium heat until firm, about 20 -30 seconds. Flip crepe with fingers or spatula. Cook for about 7 seconds on other side. Remove from pan and stack on a plate.

BASIC TURKEY

Steps:

• Remove the neck and giblets from your turkey; pat dry, then let stand at room temperature, 30 minutes. Preheat the oven to 325 degrees F. Season the turkey inside and out with salt and pepper. Fill the cavity with chopped onions, carrots, apples and herbs, then tie the legs together with twine. Place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast 2 hours for a 10-to-12-pound turkey; add an extra 15 minutes per pound for larger birds. Uncover, brush with more butter and increase the heat to 425 degrees F; roast until the thigh meat registers 165 degrees F, about 1 more hour. Let rest 30 minutes before carving.

EASY FRENCH CRêPES

Steps:

• Melt the Butter and set aside to cool down.
• In a large mixing bowl, whisk together the Plain Flour, Caster Sugar and Salt. Create a well in the middle of the bowl.
• Mix the melted Butter and Milk (see note 1), then pour about 2/3 of the batter into the well. Mix well with a whisk until you get a thick batter.
• In a separate bowl, whisk together the Eggs (see note 2), then add it to the Batter. Whisk until combined and smooth - you should not have big lumps anymore.
• Add the rest of the Butter/Milk Liquid and whisk well until all combined. You should have a rather liquid batter (see note 3). Cover the bowl and place in the fridge to rest for at least an hour, or up to 24 hours (see note 4).
• Heat up a Non-Stick Skillet or Crepe Pan on medium/high heat and grease it with a little bit of butter.
• Pour some batter over the Pan: - if using a regular pan, hold the pan on an angle while pouring the batter and continuously turn the pan around in a rotating movement to spread the batter- if using a crepe pan, use the crepe spreader to spread the batter, doing one circular movement from the centre of the pan
• Cook for 1 to 2 minutes, or until the edges of the crepe start to lift up. Use a wooden spatula to go under the crepe and flip it over. Cook the other side for about 1 minute.
• Place the cooked crepe on a plate and repeat until you have cooked all the batter. Adjust the temperature of the stove if needed, and re-grease the pan between each crepe if they seem to stick to it.

BASIC CREPE

Steps:

• Use a large bowl to whisk flour and egg together. Keep adding milk gradually while stirring. Add salt, butter and keep beating until smooth. Keep the batter aside.
• Connect the dosa making machine to power and let it heat. Dip slightly in the batter and flip the appliance back to the original position. If you want your crepes to be thick, dip the appliance in the mixture for a longer duration.
• Flip to the other side only when the edges of the crepe turn brown. Use a clean spatula to loosen the edges and then flip it. Cook well.
• Serve hot with some butter, honey or maple syrup.

VEGAN CREPES

Steps:

• Before you start, make sure all the ingredients are at room temperature. If you are using cold milk, you will create flour lumps that will require an electric beater to be dissolved.
• In a large mixing bowl, add flour of your choice - I recommend all-purpose wheat or spelt flour for best results. Whisk for a few seconds to remove any big lumps. You don't need to sift the flour.
• Add vanilla, sugar, avocado oil, and soy milk (all at room temperature).
• Whisk vigorously until the crepe batter forms, with no lumps. It is ok to have a few small lumps at the end for a crepe recipe. If you really don't like these lumps, use an electric beater to get a smoother batter. The batter should be slightly thick but runnier than a pancake batter.
• Warm a non-stick crepe pan or non-stick pancake griddle under medium/high heat.
• Rub avocado oil onto the pan using a piece of absorbent paper. I used about 1 teaspoon of oil placed on a piece of absorbent paper. Then, I rub the crepe pan. This avoids leaving drops of oil on the pan that will fry the crepes, so always use this technique to avoid too much oil in the pan.
• Scoop the batter onto the pan, then tip and rotate it to spread the batter as thinly as possible. Note that 1/2 cup of crepe batter perfectly covers a 28 cm (11 inches) crepe pan and makes a thin crepe.
• Brown 2-3 minutes on one side. You know it's ready to flip the crepe when the underside is getting crispy and unsticks by itself.
• Loosen sides with a flat tool and then slide a spatula under the crepe to flip on the other side.
• Cook for 1 more minute on the other side, then put on a plate and repeat this until no more batter is left. You will make 8 large 11-inch crepes with this recipe.

CLASSIC FRENCH CREPES (BASIC CREPES)

Steps:

• Place the milk and eggs in a jug/bowl. Whisk to combine (you should have about 2 cups of liquid).
• Add the oil or butter and whisk it in.
• Place the flour, salt and sugar in a large bowl.
• Add about ¾ - 1 cup of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix.
• Add the rest of the liquid and mix to form a smooth, watery batter.
• Cover the batter and let it rest for at least 20 - 30 minutes. The batter can be kept in the fridge overnight as well (or upto 2 days)
• Add the ingredients into the blender. Add the flour last. Blend for a few seconds until you have a smooth batter. You can use a stick blender as well for this purpose.
• Cover the batter and let it rest for at least 20 - 30 minutes. The batter can be kept in the fridge overnight as well (or upto 2 days)
• Preheat a 10 inch non-stick pan over medium heat.
• Brush a layer of butter on the heated pan. I used a silicone brush, but you can use a butter soaked paper towel or cloth as well.
• Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.
• Pour ¼ cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
• Place the pan back on the heat to let the crepe cook.
• For extra soft crepes - cook the crepes only until they are just set at the surface (about 30 seconds) and there's no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate.
• For classic crepes - cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 - 15 seconds on the other side until the crepes have caramelized spots.
• Repeat until all the batter is used up (remember to mix the batter each time).
• Stack the cooked crepes on a plate or wire rack.
• If the crepes are no longer warm when you're ready to serve them, place another plate over your stack of crepes and microwave for about 30 seconds until the crepes are warm. Then remove the second plate quickly so that the crepes don't become soggy with steam/moisture.
• Serve the crepes with any kind of filling you like. Or you can follow the steps below for lemon and sugar crepes.
• Place a crepe on a plate or flat surface.
• Sprinkle about 1 tsp of sugar over one half of the crepe and fold over in half. Then fold over one more time into quarters. Repeat with all the crepes.
• Serve the French crepes with fresh lemon slices (that can be squeezed over the crepes before eating), and whipped cream.