Crepes are the delicate cousins of pancake. My son likes pancakes and waffles over dosa, which is a traditional rice and lentil crepe. After we discovered how to make these crepes, he has announced that it is his favorite. Overladen with cream and syrup, this sweet breakfast is his weekend treat. He has to pacify his sweet tooth right from breakfast, I guess!
I switched to an electrical skillet to make dosa some time back. I had one earlier, that was used extensively and lost its Teflon (non-stick) coating. Hunting for a new one to replace it was not an easy task. I tried many skillets without the exact result I fancied. The problem was, they did not heat up the surface uniformly. The center was not browning as the heating element was placed on the periphery in those skillets. Finally, I found this futuristic looking French skillet that is a crepe maker and it dispersed heat evenly.
Obviously, I did not use it for its intended purpose. I thought making crepes was some rocket science and never attempted it. A recipe book that accompanied my crepe maker had a variety of preparations from around the world. When I was flipping through it, I realized it was time to try crepes. This maker comes with a wooden spreader and we decided to put that to use as well.
You don’t have to use a special maker to make these crepes, well, I am being a bit showy. Pardon me! A non-stick pan or skillet will do the job.
Crepe batter is made in minutes with basic ingredients available in any kitchen. After consulting many recipes and adjusting a little, I shaped this recipe and got perfect crepes.
- 1 cup all-purpose flour
- 2 eggs
- 1 1/4 cup milk
- 1/4 tsp salt
- 2 tbsp sugar
- 2 tbsp melted butter
- 1/2 tsp vanilla extract
- In a medium bowl whisk eggs, add milk and melted butter.
- Take flour, sugar, and salt in a medium bowl and add the liquid ingredients to it.
- Whisk well until combined and without any lumps.
- Heat a flat pan electric griddle to low (2.5 on crepe maker) and lightly oil it.
- Pour a scoop of batter onto the skillet. Using the spreader or a flat bottom spoon spread batter evenly on the surface.
- Cook on medium heat until bottom turns golden brown.
- Release it with a spatula and turn to the other side and cook.
- Fold them in three and collect on a plate.
- After it cools, unfold and spread whipped cream, sliced cherry and sprinkle with brown sugar syrup.
- Fold or roll it and serve.
You can also add 1 cup milk and 1/4 cup water. The batter should be of a pouring consistency and very smooth.
If using a non-stick pan, spread quickly by tilting the pan to distribute the batter thinly. I used the special spreader with a handle in the center to spread the batter evenly on the skillet. Cook for 3o-40 seconds until that side turns brown.
When the edge raises and peels off easily, it’s time to flip the crepe. Continue to cook the other side for about 30 seconds and then remove from skillet. I got 8 crepes from this batter. Cook crepes on medium to low heat. Wipe the surface of the skillet with a clean cloth having a trace of butter after making each crepe.
My son helped me to shape these crepes into big circles with great dexterity. Yeah, he had to work for his breakfast but he was quite amused using the spreader. So I have an official crepe spreader now.
My son rolled one with whipped cream inside. These crepes are spongy soft and very flexible. Currants, raisins or small berries can be included here.I have some more suggestions for filling crepes in addition to whipped cream:
- apple slices, nutmeg and cinnamon sugar
- blueberry, lemon and light molasses
- banana, honey, cashew nuts and chocolate syrup
- pineapple, coconut sugar and coconut cream
- orange segments, chocolate chips and caramel sauce
Do share with me the other fillings you use.
This is another variation with whipped cream, strawberry and maple syrup.
Happy Fiesta Friday # 75! See you there!