Speaking of crepes. I mentioned in an earlier post this was the first thing I ever had a crack at cooking. Since then, I’ve been trying to find the perfect crepe recipe, but there are way too many. The one I’ve settled on however, matches all of my criteria – golden, delicate, and rich – as in, when I look at them several internal early warning good sense systems start to go off.
I rarely make savoury crepes, probably because I was exposed to this hazelnut and lemon dessert version from such a young age, but I’ve included a ‘thicker’ recipe if you prefer the savoury kind. I’ve also added another filling option that is a little less healthy – its great, but this hazelnut combo is an absolute surefire winner.
If you want more than 10 crepes, you can double the recipe, but as I discovered with some good friends researching for this blog entry, with crepes, there’s always room for further experimentation…for the sake of posterity! Which reminds me, my Grandmother used to make a layered chocolate crepe cake…
80g melted butter (make sure it isn’t hot)
3x eggs, room temp (600-700g)
1 & 1/2 cups milk (1 cup for savoury)
1 & 1/2 cups plain flour
1/4 tsp salt
Sift flour into a large mixing bowl, add salt
Make a well in the centre, add eggs and gradually begin to incorporate the flour with a whisk
Once that’s well on its way, start to pour in the butter while still whisking (I add the butter now so that it doesn’t separate during the resting period)
Then gradually pour in the milk, still whisking, until the mixture is smooth – you want the consistency of cream
Cover with cling wrap and sit for an hour or so (you don’t need to do this, but it does slightly intensify the flavour by allowing the flour to absorb more of the ingredients)
After an hour give a quick whisk (if the mixture has thickened add a bit more milk)
Put about a half a teaspoon of butter into a non-stick pan on a med-hi heat (I find I have to adjust the heat every now and then to make sure the pan doesn’t get too hot and the crepes cook too quickly – if the butter immediately browns, the pan is too hot)
You want a thin and even layer across surface of pan (I use about 3/4 of a ladle, but if you’re using a crepe pan you will not need this much)
As a rule, I don’t turn the crepe until I can smell the flour cooking (the sides will start to turn up, small bubbles will form on the surface, and the base will be golden – approx 1 minute)
Flip, and cook the other side for about 30 secs
Place on plate and cover (this will keep them nice and soft)
Often the first one is rubbish, either because the pan isn’t hot enough or you’ve put too much butter into the pan – you can give that one to the dog.
Hazelnut and lemon mixture:
1x cup hazelnut meal
1/2 cup castor sugar
Make a strip with the mixture across the crepe (about 3x tsp)
Spoon over 1-2 tsp lemon juice
Roll up the crepe
Mixed berry coulis and Nutella:
I chill the coulis first, then as soon as the crepe is cooked, I put a good strip of Nutella across it and roll it up. Then spoon over some coulis – the crisp sauce compliments the now melting Nutella.
Time: 1 hour (2 hours with rest)
Makes: 10-12 crepes