This week, I experiment to make crepes. I got the recipe from this month's cookinglight. The magazine offers a few variations using the simple crepe recipes. I think it will be a fun project. I remember ordering the ham and cheese crepe everytime I visited Marche back in Singapore. It costed 7-8 dollar for one. Can I reproduce the same thing in my humble kitchen? That's a question I wanted to know too!
I gladly put this simple recipe to test and am plesantly suprised by how fun and relaxing the crepe making process turn out to be! I could have make a savory crepe but I wanted to try the original flavor before making the variation version. So I go for the basic crepe recipe and paired them with strawberries and maple syrup later.
OCT has three crepes with bacon and cheese filling, and one with his favorite Neopolitan flavor ice-cream. With one recipe, we tried it with savory ingredient, sweet ice cream and simply fruit. One conclusion from this experiment: crepe is nice to be eaten with other ingredients but not alone.
1 cup all-purpose flour (about 4 1/2 ounces)
2 teaspoons sugar
1/4 teaspoon salt
1 cup low-fat 1% milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.
Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.
Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.
Yield: 13 crepes (serving size: 1 crepe)
Sunday, June 04, 2006
Posted by Mandy at 10:36 PM