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Crêpe Pancake recipe

Ingredients for 8 Crêpes:

 

- 400 g (14 ounces) flour

- 600 ml (10 ounces) cold water

- 1 small sachet of vanilla sugar. If you don't have vanilla sugar, a few drops of vanilla extract can be used instead.

- 3 g (½ teaspoon) salt

 

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Preparation Time: 10 Minutes

Cooking Time: 40 Minutes

 

 

 

Recipe:

 

Batter Recipe:

 

  • Put the flour, vanilla and salt in the bowl of an electric mixer. Add half the water and turn the mixer on. Then gradually add the remaining water (note: the water must be cold) as the ingredients are mixed.

  • Once the ingredients are thoroughly mixed, the batter is ready to cook. Following are two approaches: how to cook the batter with a Crêpe Maker, and how to cook the batter without a Crêpe Maker.

 

Cooking the Crêpe (with a Crêpe Maker):

 

  • Turn the crêpe maker on and wait a few minutes for it to heat up.

  • Use a measuring cup or ladle to pour half-a-cup (125 ml) into the centre of the crêpe maker. Then quickly use the batter spreader to evenly spread the batter over the surface top of the crêpe maker.

  • After a minute or two (depending on how hot your crêpe maker is), the crepe will be cooked underneath. To check, gently lift the edge of the crêpe and look. If the underside of the crêpe has started to turn a light golden-brown it is ready to be turned. Use the wooden knife (a crêpe maker should come with a wooden knife and a batter spreader) to turn the crêpe over.

  • Wait another minute or two until the crêpe is cooked underneath (begins to turn a light golden-brown). Then use the wooden knife to lift the crêpe and place it on the plate.

 

Repeat the above procedure until all the crêpes are cooked. If you are cooking the crêpes to be used later, you can stack them on a plate and once they are cool cover with plastic film to keep them.

 

Cooking the Crêpe (without a Crêpe Maker):

 

  • If you don't have a Crêpe Maker, you can cook the crêpe in a frying pan.

  • First heat the frying pan up to medium-high heat (just the same as if you were making ordinary pancakes)

  • Then add a very light coat of cooking oil. If you have a non-stick pan, you don't need to add oil. Unlike ordinary pancakes, it is important to use a minimum of oil, as too much oil will spoil the crêpe.

  • Use a measuring cup or ladle to pour half-a-cup (125 ml) into the centre of the pan. Then tilt the pan with a circular motion to evenly spread the batter over the bottom of the frying pan.

  • After a minute or two (depending on how hot your pan is), the crepe will be cooked underneath. To check, gently lift the edge of the crêpe and look. If the underside of the crêpe has started to turn a light golden-brown it is ready to be turned. Turn the crêpe over (a large flat spatula is good for this).

  • Wait another minute or two until the crêpe is cooked underneath (begins to turn a light golden-brown). Then lift the crêpe (a large flat spatula is good for this) and place it on the plate.

 

Repeat the above procedure until all the crêpes are cooked. If you are cooking the crêpes to be used later, you can stack them on a plate and once they are cool cover with plastic film to keep them.

 

Notes:

 

It is possible to add all the ingredients into the mixer bowl at once. However, adding the water gradually at the end is preferable as it minimises clumping of the flour.

 

For more information about crêpes and crêpe recipes, click on Crêpe Recipes.

 
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