Result... ... more of pancake than crepe but hey!! It turned out not tt bad :)Just that the batter was a tad thick for a crepe. Well not tt I really am a Food Connoisseur, I am on my way to becoming one, but crepes are supposed to be light & fluffly and oh so much goodness cos I hav a liking to flour. OHHHH my Breadie. Yupp but flour makes u ahem...FAT!
Hah, I was lazing at home watching TV when I chanced upon this food series called "Excellent Chef Series- Ah Jiao" on AFC. My fav channel!! Well, u see this is from Taiwan hence the name Ah Jiao and the item they cooked was Sesame and Cheese Crepe so I got motivated and couldnt keep from drooling after I finished that episode. So here I am, trying my hand at it.
I jus tried out making my first crepe. The result wasn't too bad just that indeed as what another reviewer had advised, the batter was too thick to be considered a crepe. Bcos it was a trial for me, I reduced the recipe down to serve approximately 2 people, cutting the no of ingredients by 3. Following such divisions, I should add 1/3 cup of milk but in order to thin the batter, I added 1 full cup of milk and the product turned out to be more towards pancake than crepe.
Not that I'm complaning, but a little improvision wouldn't hurt. I omitted the the butter and instead added 1 teaspoon of oil and totally excluded the salt. This turned out more to be a sweet crepe but I managed to balance it all out by adding a slice of cheese into the crepe whilst it was about 80% cooked :) YAY! yummy, u shld try this too. Easy even for kids.
Basic French Crepe (By Rebecca Franklin, About.com Guide)
Get creative with filling these crepes; use Nutella, bananas, chocolate, strawberries, nuts, etc. Learning the right technique for making crepes is paramount to the recipe.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Ingredients:
•2 cups all-purpose flour
•1 cup milk (or more)
•6 tablespoons butter, melted (u can use olive oil instead, healthier!)
•3 eggs
•4 tablespoons granulated sugar
•1/4 teaspoon salt (I omitted this)
Preparation:
1. Whisk in the ingredients accordingly:
a) eggs (DO NOT whisk too fervently cos U dun want to introduce too much air bubbles. U wan a crepe which is smooth in texture)
b) sugar
c) milk
d) flour (only when whisking this ingredient, do so in an irregular manner so as to dissolve all lumps)
e) oil
until the mixture is smooth or until the batter is a liquid consistency.
2.Set batter aside for 20 minutes, preferrably in the fridge.
3.Melt a little butter in a crepe pan or large skillet over low-medium heat. (In my case I jus used a flat-pan and rubbed olive oil on the surface jus to make sure the batter doesn't stick, so it'll be easier to flip. If u only hav a chinese wok, no worries, it'll do cos crepes are all round, jus a round thingy will suffice.)
4.Add 3 tablespoons/1 soup scoop of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Add filling of ur choice when the crepe is about 80% cooked i.e. the crepe looks like a combination of 2colours. Look u mus hav patience ok?
Cooking a crepe is like cooking a fish, dun keep loosening the sides when it isnt cooked yet cos the crepe, like the fish skin, will stick to the pan and ur product will look disfigured. Only when ready, loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm.
TAAAAA-DAAAAAA my end product! do u see the cheese?!!! yes u do! oh no, I've fallen for cheese :0 y? it's a forbidden love cos CHEESE = ALL FAT!
Makes 8 servings.
Try it if u dare!
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