A Crepe is a very thin, cooked pancake usually made from wheat flour which is quite different from the fluffy pancake. There is no better way to start your day with a light, fluffy and delightful crepe. Crepes are lighter than pancakes, it is paper thin yet it can be stuffed with any selection of fillings from fresh vegetables and herbs to seafood and poultry, fresh bananas to strawberries and bell peppers. You may use an Electric crepe maker, it takes some of the guesswork out of making these goods and offers you evenly cooked, perfectly shaped crepes every time.
Crepes may be a take-out restaurant or crepe stand, you may also serve crepes as a form of fast food or street food, or may be a more formal dine-in restaurant or cafe.
8 useful Tips on Making Perfect Crepes
- Use a blender to mix the batter. Since crepes has more liquid consistency than a pancake batter, a blender works great to avoid any lumps.
- To achieve extra smooth batter, strain it again through a fine mesh strainer.
- Refrigerate and let the batter rest for at least one hour or up to overnight to allow the gluten to develop. Refrigerating the batter after it has been mixed, relaxes the gluten and results for light, airy, and tender crepes.
- Heat the pan slowly to the desired temperature. An evenly-heated pan is essential in making perfect crepes. It is best to use an Electric Crepe Maker since it comes with a very useful thermostat that helps maintain a desired temperature which will provide you an evenly-cooked delicious crepes.
- Don’t flip it too early. If you flip it too soon it will tear. Wait until the ends of the crepe is no longer shiny and starts curling up before you try and flip it. It will only need 30 seconds or less on the other side of the crepe.
- The first couple of batch you cook will not come out very well. You can set it aside and start to cook the third batch and it will be perfect.
- Crepes can be kept warm in a 200 degree Fahrenheit oven until it’s ready to serve.
- To store crepes, set it between pieces of wax paper, then put in a zip-lock bag for days in the refrigerator, or for up to 2 months inside the freezer.
How to Make a Crepe
Crepes are simply made by pouring a thin liquid batter onto a hot electric Crepe Maker, often with a trace of butter or oil on the equipment’s surface.
Pour the Batter. Mix your crepe batter in a Commercial Blender until completely mixed. Premeasure the batter for every crepe by either using a ladle or a small 1/4-cup measure for pouring.
Wipe the cold exterior of your Crepe machine with a clean damp cloth, removing any dust build-up. Plug-in the kitchen equipment to an outlet close to the area where you will be working. Place the equipment to the side as it preheats for a few minutes or until the “ready” light turns on.
Spray or spread butter on the non-stick coating. If you put in more than just a thin coating, pour the excess back into the bowl. Drop the crepe batter mixture onto the crepe maker heated surface. Swirl the batter using a wooden spreader so the batter covers the bottom entirely. Cook each side until the crepe will be firm and golden brown.
Gently remove the finished crepe and place on a plate or serving dish. If the crepe has not been released, lightly use a butter knife to help it peel off. Avoid scraping it, as this will tear the crepe or damage the equipment. Stack the cooked crepes on a plate between a square wax paper.
Fillings for Crepes
Crepes can be made with a sweet, savory filling in cafes or by street vendors or even made by famous chefs in really fancy restaurants. It is fast to assemble and can be stuffed with variety of fillings, like fruits, fresh vegetables, herbs, poultry, meat and many more, crepes can be serve as appetizers, first courses, and even dessert. Since a crepe may contain a variety of fillings, it can serve as both a main meal and a dessert. Crepes are quite diverse in their selection and can make other baked goods such as baguettes and galettes. They may also serve with coffee, buttermilk, cider and tea.
Common fillings for meal crepes contain, like cheese, eggs, ham, spinach, ratatouille, chicken and other meat products.
When they are made sweet, they can be a dessert. They can be filled with different other sweet ingredients, like jam, dairy, ice cream, melted chocolate, Nutella, bananas, berries, nuts, cinnamon etc. Popular sweet toppings include sugar, lemon juice, whipped cream, maple syrup, fruit spreads, sliced soft fruits, etc.
Once these crepes are made, what you want to put into them is entirely up to you. After the filling is added, the crepes can be rolled or folded. Spreading your favorite jam or adding some sliced banana or strawberries on a crepe is a really easy filling that requires literally no preparation. Use any filling or topping you can imagine. The sky is the limit.
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