I learnt how to make beautiful French crepes from a Frenchman who studied food preparation in France. Must use a well seasoned crepe pan.
He places mixed dry ingredients in a mixing bowl, piled in the middle. Makes a well in the centre of the pile into which pours the pre mixed wet ingredients at room temperature (one egg per person, milk, salt, melted butter). He then stirs the wet ingredients in the centre keeping to small circles and gradually work his way into larger and larger circles as the liquids incorporate all the dry ingredients. It is important to work your way in larger circles slowly to ensure flour is well "wetted". When all blended it is frigerated for an hour. To cook: heat up the crepe pan over medium heat, making sure the pan is thoroughly heated and put butter on it, allow it to melt and coat the surface evenly. Slowly pour about 4-6 tbsp of batter (ketchup consistency) onto the crepe pan and tilt the pan to encourage batter to flow and evenly coat the pan. Allow to cook over medium heat for a few minutes until surface looks dry. Peel crepe off pan, (if it doesn't peel off easily it is not ready. Flip. Repeat. Enjoy. Re butter pan for next crepe.
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I learnt how to make beautiful French crepes from a Frenchman who studied food preparation in...