The Perfect Crepe

The Perfect CrepeMakes about 24

The perfect crepe should be round, flat, tender and thin. One side should be a delicate, lacy, golden brown and the other side, light and smooth. The browned side is prettier and should always be the outside of rolls, triangles or pockets that you make.

Ingredients

45g butter or margarine, melted and slightly cooled

½ cup plain flour, sifted

1 teaspoon sugar (use only for dessert crepes)

½ teaspoon salt

1 cup milk

4 eggs

How to – Traditional 

  1. Combine flour, salt and sugar in mixing bowl. Add eggs and half the milk, beat with a rotary beater until smooth.
  2. Blend in the remainder of the milk and butter.
  3. Cover bowl and let it “rest” in fridge for about one hour. This time allows the particles to expand in the liquid and gives smooth, tender crepes.
  4. Before you cook the crepes, cure pan by pouring in about 1 tablespoon oil and place on medium heat for 2-3 minutes. Wipe out with a paper towel. This cure should be sufficient for the whole batch.
  5. When the pan is heated, lift it from heat, pour in sufficient batter so that entire bottom of pan is covered – you should hear a gentle sizzle if the pan is the right temperature – the pour excess back into container, drawing edge of crepe pan across container.
  6. Return pan to heat for 15-30 seconds or until the surface of the crepe is completely dry and slightly browned around the edge. Remove from heat, tip the pan over and the crepe will fall out on a plate or into a freezer storage container.
  7. Return pan to heat and repeat.

How to – Thermomix

  1. Melt butter in TM bowl for 1 minute at 60 degrees on speed 2 or until melted. Allow to cool for a couple of minutes.
  2. Add the rest of the ingredients and mix for 30 seconds  on speed 6. 
  3. Pour the crepe mix into a large bowl, cover and let it “rest” in fridge for about one hour. This time allows the particles to expand in the liquid and gives smooth, tender crepes.
  4. Before you cook the crepes, cure pan by pouring in about 1 tablespoon oil and place on medium heat for 2-3 minutes. Wipe out with a paper towel. This cure should be sufficient for the whole batch.
  5. When the pan is heated, lift it from heat, pour in sufficient batter so that entire bottom of pan is covered – you should hear a gentle sizzle if the pan is the right temperature – the pour excess back into container, drawing edge of crepe pan across container.
  6. Return pan to heat for 15-30 seconds or until the surface of the crepe is completely dry and slightly browned around the edge. Remove from heat, tip the pan over and the crepe will fall out on a plate or into a freezer storage container.
  7. Return pan to heat and repeat.

 

TIP!  For best results, use a crepe pan.

STORAGE:  Cooked crepes will keep in the fridge for 2-3 days or freeze up to 4 months.