DETAILED RECIPE FOR crêpes:
(with pancake ingredient comparisons..)
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*EQUIPMENT:
1 egg-beater/hand blender
1 whisk
2 spatulas
1 ladle
1 tablespoon (tbsp.)
1 teaspoon (tsp.)
2 mixing bowls
1 skillet (or 2 if you would like to cook 2 crêpes at once)
1 large plate______________________________
*INGREDIENTS:
Wet Ingredients~
MILK __________________1 cup
EGGS_________________ 2 (in comparison, pancakes would only use 1 egg.)
BUTTER________________2 tbsp.
Dry Ingredients~
FLOUR_____________________ 1 cup
SALT_______________________1/4 tsp.
(SUGAR-optional)_____________1 tbsp. (in comparison, pancakes would use 2 tbsps.)
(BAKING POWDER-optional)____a pinch (in comparison, pancakes would use 2 tbsps.)*makes one recipe/approx. 6 crêpes
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1.Mix wet ingredients in a mixing bowl, using some form of egg-beater or blender. Milk should not be too cold (preferably room temp.), and butter should be melted and blended in well with the eggs and milk. Beat vigorously to a fine consistency.
2.Mix dry ingredients in a separate mixing bowl, using a whisk. Almost any type of flour can be used but wheat flour is preferred for sweet crêpes and buckwheat flour for savoury crêpes. Sugar adds some flavour and a bit of golden brown color in the final cooking, though not traditionally part of most crêpe recipes. A pinch of baking powder can add a little stability and texture.
3.Begin preheating a skillet to high temperature, and add a trace coating of butter or oil on the bottom.
4.Very carefully add the dry ingredients into the bowl with the wet ingredients. Do not stir too much. Let the dry mix soak a bit and gently work out the clumps. Once you have a consistent batter, you are almost ready to start cooking.
5.Test the temperature of the skillet. If you put a few drops of water on it and they 'dance around', the skillet is probably an ideal temperature.
6.Ladle some batter into the center of the skillet. Quickly lift skillet and tilt around, spreading the batter into a thin large circle as best as you can. Wait until air bubbles are seen and the edges begin to curl and brown on the crêpe, then flip it with a grill spatula in a quick motion. Give the crêpe a few seconds to cook on the new side, roughly about half the time it took for the first side.
7. Scoop crêpe up, fully cooked, and put onto a clean plate. Repeat step 6 until you are at the last of your batter. Use a thin rubber spatula to scoop the batter out and make your last crêpe. Serve your crêpes with your choice of fine toppings- for example fruit, chocolate, whipped cream, ice cream, rum, cinnamon, cheese etc.
Ain't none rilla!
