Crepes
Tasty crepes are great for a naughty sweet treat or can be turned into a savory dish. Who doesn’t love a good crepe? The thin pancake, as we like to call them, can be served as a decadent sweet or filled with savory mince, smothered with cheese and white sauce, and then baked. Either way you approach them, they are extremely versatile and delicious!
Ingredients
- 255 g High Gluten Flour (Such as bread flour)
- 340 g Milk
- 170 g Cream
- 255 g Eggs
- 15 ml Vegetable Oil
- 20 g Sugar
- 1 1/2 tsp Vanilla Essence (Not the imitation kind)
- Salt to taste
- Melted Butter for cooking
Instructions
- Place milk, cream, oil, eggs, vanilla, salt, and sugar into a bowl or blender. Blend or whisk until incorporated.
- Mix the flour into the mixture by hand, not using the blender to avoid overworking the gluten. Strain into a bowl and let rest for 40 minutes, or refrigerate overnight. These are great to prep ahead.
- Coat a non-stick pan with butter (there are special crepe pans available).
- Pour just enough batter into the pan, then rotate to cover the bottom. Cook over medium-high heat, adjusting as needed. Cook the first side for 3 minutes, then flip and cook the other side for 1 minute until lightly golden.
- Place cooked crepes onto a plate lined with baking paper.
- Refrigerate or freeze cooked crepes for later use.
Notes
- If freezing, layer each crepe between sheets of baking paper to prevent sticking together. Defrost in the fridge.
- The high gluten flour is used to provide structure and strength, reducing the chance of crepes falling apart. If using all-purpose flour, handle with care.