Crepes, is a type of thin pancake originated from France. It's actually a very thin layer of batter made of flour, egg, milk and top with any filling of your choice.
For today, I decided to make some crepes and serve them as sweet savory for breakfast to brighten up the otherwise moody Sunday..
Here's what we had.
Crepe with Gol Kiwi and Wild Honey.
My little boy who doesn't like kiwi actually ate half of this serving and gave me a loud, long "hmmmm, yummy!". Well, I had to trick him into believing that its not kiwi but Golden Apple at first. He was giving me that suspicious look at first, but the moment he sank his teeth into the crepe he just started nodding his head to indicate his liking. :)
Crepe in Nutella and Organic Raisins
My little girl really loved this Nuttela version, she joyfully ate few pieces by hands and fork. It's a blessing to watch them enjoy their food in all smiles.
Stack up some triangular ones to make a crepe tower, my little boy enjoy eating these plain crepe by dipping them into the yogurt.
The making is actually rather easy and the ingredient is commonly available in any kitchen, the real challenging part is in flipping the crepe without breaking it. I have yet to master the skill but I'm glad I managed to get few perfectly round crepe without making any tear. I'll share the tips with you in a short while. :)
Lets get the hands dirty now.
Preparation Time: 10 min
Cooking Time: 10 min
Serving for: about 12 12" Crepes
Ingredients:
1 cup all-purpose flour / glutton free flour
1 tablespoon sugar/raw sugar
1/4 teaspoon coarse salt (not required if using salted butter)
1 1/2 cups fresh milk / low fat milk
3 tablespoons unsalted butter, melted
The Making:
1. In a mixer bowl, combine egg with sugar, whisk vigorously till fluffy then add salt, milk, butter and finally sieve in the flour, mix well. You may use a hand mixer or machine, just make sure it's smooth and no lump observed.
2. Heat up a 12" nonstick pan on medium heat. Lightly coat with butter. Add about 2 table spoon of batter and tilt the pan lightly to completely cover bottom of the pan. Cook for about a minute or until underside of crepe is golden brown.
3. Now comes the trickle part. Lightly loosen edge of crepe with a rubber spatula, using your finger or a pair of tongs, quickly flip. Cook for about 1 minute more.
4. Repeat the same step for remaining batter, melt more butter to coat the pan if necessary.
5. Once all crepe are ready, let cool and start filling them with your favorite toppings. You may choose to do an envelope fold, or side folds like what I did here. It really is up to you. :)
The round creeps ready to serve.
My boy and I had fun filling up the crepes together.
Tips:
• To ensure you have a perfect circular crepe, ensure you use a small pan (around 12"-14") and flat rubber spatula for easy flipping. Also, let the batter settle for at least 30 seconds or more before you try to each touch it, a little patient matters.
• If you have leftover batter, keep them in an airtight container and it can be kept refrigerated overnight.
• if you want to make lesser quantity, just reduce the amount of each ingredient. I only made 4 slices using 1/3 of the ingredient with 2 medium size eggs, but do be cautious with your measurement.
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