It has been a known fact that many people toss away the 1st piece of crepe because it is not up to one’s standard. Actually the truth is, this first piece can be saved, just follow a few steps below:-
- Do not be impatient.
- Use a non-stick pan or a non stick-skillet with curved sides.
- Heat up the pan at moderate heat. (not high)
- Do not scoop in too much batter into the pan at once. Crepes must be thin.
IngredientsÂ (makes 5)
200gm all purpose flour
3 large eggs (room temperature)
80gm salted butter
300ml fresh milk
- Sieve flour into a large mixing bowl.
- Make a well in the centre of the flour and break in all the eggs and put in the butter. Stir with a whisk, centre outwards.
- Add milk in batches of 3 and whisk until the batter is smooth and runny like the consistency of heavy cream.
- Heat up a 12 ” non-stick pan. Let to pan heat up a bit (but not too hot) before drizzling in olive oil … always use low heat.
- Ladle the batter into the heated pan, tilting the pan away from us and let the batter coat the pan in a slow circular motion, tilting and turning until the batter has coated the pan evenly. Add a little more batter ifÂ not enough batter in the pan. Crepes must be thin.
- Cook until the top of the crepe looks set and not runny. The bottom shows slightly brown patterns then flip the crepe. If you have not tried flipping crepes before just run a spatula around the edges of the crepe and slip it under the crepe and flip. If it doesn’t flip properly don’t worry. Just use the spatula to unfold. The crepe should not tear so easily. Cook until the bottom looks like the top, with slightly brown patterns.
- Transfer into individual plates and served with maple syrup, jam and butter. Variations can be made from this basic recipe, can be served sweet or savoury.