Thursday, November 4, 2010

Crepe for Dessert...

Sweets are definitely one of my craving in a day.  Crepe is one of it.  So, as an avid fan of crepe.  I did some research for it on how to make it.  Since, not all of the places I go here in the Philippines have this in their menu.

crêpe (English pronunciation: /ˈkreɪp/French: [kʁɛp]) is a type of very thin pancake, usually made from wheat flour. The word is of French origin, deriving from the Latin crispa, meaning "curled." While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France and they are considered a national dish, and they are also increasingly popular in North America and South America. In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury fillings.

On making it, here's what I've got:


1/2 cup water

1/2 cup whole milk

1 cup all purpose plain flour

2 teaspoons sugar

1 teaspoon pure vanilla extract

2 large eggs

Melted unsalted butter for greasing the pan.

Equipment you will need:
  • Blender

  • Pastry Brush

  • 9 inch crepe pan


    1. Add ingredients to the blender
    To make the crepe batter - In a blender, combine the water, milk, flour, sugar and vanilla. Crack the eggs into a small bowl. Check for shells and then add the eggs to the blender.
    2. Blend until smooth
    Blend the mixture until very smooth and free of lumps. Pour the batter into a large liquid measuring cup or a bowl and refrigerate, covered for at least 1 - 2 hours .
    3. Grease the pan
    Using a pastry brush dipped in the melted butter, lightly grease the entire surface of a 9 inch  crepe pan or nonstick frying pan and place over medium heat.
    4. Swirl the batter in the pan
    Fill a 1/4 -cup ladle with batter to just below the lip. Holding the pan at an angle above the stove, pour the batter into the pan close to one edge.
    Quickly swirl the pan so that the batter covers the entire bottom of the pan. This should happen very fast since the batter will strt to cook upon contact with the hot pan.
    5. Cook the crepe
    Cook, shaking the pan from time to time, until the crepe begins to bubble, the bottom is lightly browned and the batter  looks set, about 1 minute.
    6.  Flip the crepe
    Use a small spatula to lift the edge of the crepe, then carefully grasp the edge and quickly flip the crepe over in the pan.  Cook for another 10 seconds, until the second side is slightly browned and set.   
    7.  Stack the crepes
    Transfer the finished crepes to a place.  Repeat steps 3-6 to cook the rest of the batter, stacking the crepes on the plate between squares of waxed paper. 
    If you are not into sweet crepes, you can make savoury crepes, just omit the sugar and vanilla extract and add a pinch of salt.
    Fill savory crepes with vegetables, cheese or meat mixtures. Enjoy !!!

    I'll just do this in Pinoy style... I'll post for it when I've got it. :)

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