Basic Crepe Batter and Variations
Source of Recipe
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List of Ingredients
2 eggs, beaten
1 cup milk
1 cup all purpose pre sifted flour
1 T. soft or melted butter
Pinch of salt
Recipe
In a mixing bowl, add milk to beaten eggs. Gradually pour in the flour,
stirring constantly with a wire whisk or fork until the mixture is
smooth.
Add butter and salt. Mix until smooth. The batter should have the
consistency of fresh cream. Heat 6-7" frying pan (crepe); when very hot
wipe
out with piece of slightly buttered waxed paper. Return to lowered
heat.
Cover bottom of pan with very thin layer of batter. (Pour off any
excess.)
Cook until golden on one side; turn and cook until golden on the other
side.
Stack them as they cook. Using the same piece of waxed paper
rebuttering it
occasionally, rub the bottom of the pan between each crepe .Freeze
crepes,
stacked, and fill them after defrosting, or use them for any recipes
calling
for crepes and freeze them filled.
Sweet Crepe Batter:
2 eggs, beaten
1/3 cup milk
3/4 cup flour, pre sifted
1 T. soft or melted butter
2 T. sugar
2 T. cognac (optional)
1 t. vanilla
In a mixing bowl, add milk and water to beaten eggs. Gradually pour in
flour, stirring consistently with a wire whisk or fork until the
mixture is
smooth. Add remaining ingredients and beat until smooth. The batter
should
have the consistency of fresh cream. Makes 20 to 24 five inch crepes.
Cook
as directed above for basic crepes.
Crepe Batter Variations:
Flour: Substitute multi grain, gluten, buckwheat flours or corn meal or
add
2 T. of flour to obtain thicker crepes
Egg: Add egg yolks for smoother, thicker batter
Liquid: Substitute cream for richer crepes. Water for more doughy
crepes. In
sweet batter, light or dark rum or any flavored liqueur for the cognac
or
add 2 T. liquid for a thinner, crisper crepe.
Seasoning: Add to sweet batter, cinnamon, nutmeg, grated orange or
lemon
rind, ground cloves or cocoa. or to non sweet batters, tarragon,
chives,
finely chopped onion, parsley, garlic or seasoned salts.
In the above recipes, butter is included as a flavoring and tenderizing
ingredient, but may be deleted without affecting the way the crepes
cook.
You will note that the batters yield fro 20 to 30 five inch crepes.
These
recipes may be easily doubled or reduced in half as need dictates.
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