Kat's Crepe Batter Experiments 2

What a difference a day makes...24, little hours.

You may not need 24 hours, but letting your batter sit overnight makes the most decadently thin, light crepes. Even the worst batter is improved drastically.

I would have had a picture for you, but all the crepes I made are in my tummy.

Here is the second recipe:
1 ½ cups of flour
3 eggs
400ml of milk
2 tablespoons of butter

There is so little salt and sugar in the original recipe that I omitted them completely and didn't notice anything missing. I increased the quantity of milk because although having 3 eggs gave it the right viscosity the cooked crepes were kind of chewy. Yuck! Much more milk results in a thinner batter, (easier to spread around!) and thinner crepes, which I could argue are better.

If you're going to double the batch to make immediately, DO NOT put in six eggs. Five eggs will suffice, just add in more milk to get the desired consistency.

Kat's Crepe Batter Experiment - Recipe 1

^not my crepe! But it looks good, doesn't it.

Crêpes are so versatile. They can be savoury, you can fill them up with a salad (gross!) for a healthy snack, or you can go the complete opposite way and load them up with brown sugar like me, or nutella, bananas, caramel, and nuts (yuck!) like some other people I know.

I’ve been working with a basic crêpe recipe and so far have turned up this yummy, not-too-eggy, almost thin batter.

You need:
1 ½ cups of flour
2 tablespoons of sugar
½ teaspoon of salt
3 eggs
200ml of milk
2 tablespoons of butter

2 medium-large mixing bowls
1 small bowl
1 small cup
1 fork
1 sifter/strainer/thingy
1 non-stick frying pan
1 flipping thing
1 rice server

1. Sift the flour, sugar and salt together into a mixing bowl.

2. Cut the butter up, put it in the small cup and set it in the microwave on low power for about 1 ½ minutes.

3. Beat the eggs in the small bowl.

4. Dump the eggs, milk, and melted butter into flour, sugar, and salt and mix furiously with the fork.

5. Once the wet and dry ingredients are mixed together as well as you can with the fork, place the sifter over the second mixing bowl and push the batter through. This will ensure a well mixed, smooth consistency.

6. Wash the dishes you’ve used! I always wash the dishes I’ve used at this point, I hate having extra clutter around.

7. Set the stove at a medium heat- too high and the crepes will burn before you can turn them or add your fillings, too low and it’ll be slow.

8. A rice server is the perfect size for each crêpe. Ladle in one scoop of batter and tilt the pan until it’s evenly covered.

9. When the edges of the crêpe start to peel off, flip it. You can add your fillings immediately.

10. When the bottom looks done to you, you can set it on a plate to cool and continue cooking, OR you can CHOMP CHOMP CHOMP right away.

This batter keeps well, in fact I find it has a better consistency if you leave it in the fridge for a night. Just stir it well when you use it again. If it’s been more than a week, sniff it to make sure the dairy products haven’t gone bad. Happy crêpe-ing!