To celebrate Day 1 of the Tech Foodie blog, let’s start with some crepes! My daughter’s school is celebrating International Day today, so the teacher asked parents to support their child in representing a country for the day.
My daughter came home last Friday asking for 100 crêpes.
If you want a fun linguistic exercise, try this: pronounce the ê as in ‘egg’, and r comes from the top of your throat (as if you are clearing your voice), and the -pes is silent, so you are only pronouncing the p. Listen: Crepes
Our family is half French after all! Now, a hundred crêpes takes quite a while to cook so I started on Sunday. If you estimate between 1 and 2 minutes per crepes, it’s a long time flipping the yummy things. So i actually made 40 and cut them in half. The teacher did mention “samples.”
Crepe dough for 15 to 20 (depends how big your pan is and how much you actually dilute the original recipe):
2 cups of flour
3 1/2 cups of milk
1 tablespoon of vegetable oil
1 tablespoon of vanilla (optional. i actually pour a generous squirt from the bottle)
1/2 cup of sugar (optional)
Mix all the ingredients together.
Pour some oil in your pan and let it heat until the oil sizzles a little. Your pan needs to be hot. And don’t despair. The first crepe is usually a bust….although my kids don’t think so. They wait for it so that they can eat it.
Wait until the border of your crepe turns brown. Insert your spatula under the border of the crepe and go around the crepe without going too far under. You really need to make sure that the border of the crepe does not stick to the pan before you push the spatula further under the crepe to flip it. Good news: you flip the crepe only once. Bad news: it might take a few crepes before you mastered ‘The Flip’. 🙂
The 2nd side of the crepe does not take as long to cook. Less than a minute. Both sides look different. One might have a marbled look to it, the other a more unified brown color. Don’t keep your crepe too long on the pan or its borders will become crisp.
As seen on the picture #1, you can add sugar, Nutella (a family favorite), jam, a cut up banana with icecream and chocolate syrup and whipcream, your imagination is the limit! There is no standard in folding the crepes: a roll, a square, a triangle, whatever makes sense or how much you stuffed it 😀
Enjoy and let me know how you manage and what your favorite filling is!
TIPS: >>There are several methods to mixing so that the flour does not clump, but you’ll probably find your own way. The best method is to dig a crater in the middle of your flour and pour the milk slowly in the middle while stirring with the whisk. The flour will fall into the crater as you continue to whisk in the middle. Since I am too busy (and will spend about 2 hours making those crepes), I just mix everything together and use my mechanical mixer. Another method is to prepare the dough a day ahead and put it in the fridge over night. The fact that the dough rests allows fewer clumps too. The dough will separate, but you only have to whisk it again. You might even have to add more milk to make it lighter. If you have a pancake dough texture, it’s too thick.
>>You can use this basic recipe for savory crepes too, just do not use the optional ingredients.