Since I am a proud owner of a crêpe pan I was itching to try this out. So last week was a week full of crêpe in many variations. I have made crêpe before but used a crêpe maker and never a pan. It worked out great beside what I really need next is one of this T-spreader to coat the pan bottom evenly. I helped me out by using a tablespoon but it didn’t worked that nice. At the end I got evenly thin crêpe and something that looks like a circle. Some of the recipes I read for research said you should swirl the pan to spread out the batter. But if you put the batter in a hot pan, you have to be very fast or you are going to make pancakes even with a thin batter and the other thing are the holes at the edges of the crêpes. Just swirling the pan doesn’t worked out for me…
I was surprised to read how many cultures all over the world know crêpe in their own kind and tradition. In Germany we like to spread nutella or jam on it, rolling in a banana, ice cream or for example cover with ham and cheese and enjoy as an entree. My next try will be a filling with spinach or green asparagus.
I couldn’t resist to turn on the oven for melting some cheese over the crêpe although the weather is very hot since a couple of days. I planned to fill a part of my crêpe with shiitake mushrooms, but you don’t always get what you want and I was happy to substitute with portobello mushrooms. For dipping I made a simple tzatziki which came out great – creamy and fresh. The cucumbers were my first two homegrown and maybe a little small, so you might use one or just a half.
This recipe is for 13-15 crêpe depending on your pan size, I got 12 but wasted some batter for experimenting with the pan. I sprinkled my tests with sugar and cinnamon and ate them right out of the pan. It is quite easy to make the batter but can be tricky to cook it. I kept leftover crêpe for two days in the fridge and warmed one by one in the microwave which works great.
2 cups / 1/2 l milk or more
2 cups / 250 g all purpose flour
3 large eggs
2 tablespoon melted and cooled butter
1/2 teaspoon sea salt
Blend everything beside the flour for about 5 seconds. Add 1/2 cup of flour and blend until smooth and go on with the next 1/2 cup of flour until all the flour is well blended and you got a lump-free batter.
Let rest for 2 hours in your fridge and blend again before using for 5 seconds.
Grease the pan with butter and heat until a drop of water sizzles on contact immediately. If you don’t have a crêpe pan use a non-stick pan.
Pour about 3 tablespoons of the batter in the pan. It is easier to spread the batter if you use a bigger spoon like a ladle to get the whole amount at once into the pan.
Cook for one to two minutes or until brown and flip by using a spatula. The second side should be ready in a shorter time. You may adjust the temperature if they brown to fast. Slip it on a plate and put a waxed paper or a paper towel between each crêpe.
fills 5 crêpe:
6 oz. portobello mushroom
2 tablespoon cut spring onion
sea salt and fresh ground pepper
1 teaspoon extra virgin olive oil or butter
1 cup grated gouda
Cut and sauté the mushrooms, season with salt and pepper and add the spring onions. Fill the crêpe, fold into quarters and put into a casserole dish. Cover with cheese and bake for 15 minutes at 360 F / 180 C.
1 lb. / 500 g sour cream
(or Greek yogurt or Quark)
2-3 minced garlic cloves
2 small cucumbers
Peel and grate the cucumbers, sprinkle with salt and let rest for a few minutes. Squeeze with your fingers or put in a colander to get the water out of the cucumbers. Mix everything together and add salt to taste. Serve with the crêpe.
Keep leftover refrigerated, it is a great stuff for BBQ and one of my family’s favorite.