Crepes or pancakes are reminiscent of school holidays and long Sunday mornings! Making crepes is easy - you've heard this before.. Thin crepe-style pancakes, the national dish of France, have a bit of a reputation for being tricky to make, which means - your'e not practising enough. Even if you have a not-so-good-looking crepe, it's still going to be plenty edible and delicious.
It's the school holidays, so begin practicing and start eating. With so many in season real food fruit toppings to choose from, you could make this a creative and colourful culinary activity to take your time over. What is better than eating your own creations!
We like to eat them with a sprinkle of raw sugar and a squeeze of fresh lemon - roll it up and take a bite into the delicate, sweet softness. Other fillings might be the ever-popular slosh of maple syrup, jam, berries, other soft fruits, nuts, sliced banana, cinnamon, poppy seeds,
Because a crepe can have a variety of fillings, it can be served as a main meal or a dessert. Crepes for dinner.. Yes, of course! Try shredded chicken, spinach, cheese, eggs, asparagus, mushrooms or add home-made sauerkraut for probiotic and microbe action to really 'feed your gut'!
Prep time - 5 minutes
Rest time - 20-30 mins
Cook time - 2 minutes each crepe
Makes about 16 crepes
250g fine wholemeal flour or spelt flour
a pinch of sea-salt
2 medium eggs, lightly beaten
About 600ml whole milk
A little ghee (clarified butter) or sunflower oil
Sift the flour and salt into a bowl and make a well in the centre. Pour in the eggs, add about 50ml of the milk and start to whisk, gradually incorporating the flour into the wet ingredients in the centre.
When you have a thick batter forming in the middle, add a bit more milk and whisk in a bit more flour. Keep going this way until all the milk has been added, all the flour is incorporated, and you have a smooth batter, about the consistency of single cream. The batter should be pourable.
One of the mistakes made with pancakes is to leave the batter too thick. So if your batter is still more double than single cream, whisk in a little more milk. You can also make the batter by whizzing everything up in a food processor. Either way, let it rest for at least 30 minutes, then check the consistency again.
If t's thickened up a bit, add a dash more milk, to bring it back to the right consistency. To cook the pancakes, heat a pan or crepe pan, around 20cm diameter, over a medium heat. I use a cast-iron smaller pan. When it's hot swirl 1 tablespoon of the oil around the pan, then tip out the excess. You only need enough to coat the pan.
Add a small ladleful (around 50ml) of batter - just enough to coat the base of the pan - and swirl it around quickly until it covers the base. Cook for a minutes or so, until lightly coloured underneath and the sides come away from the pan quite easily.. Flip over and cook for a further minute os so. Depending on the pan, you may need to loosen the edges of the pancake with a palette knife before you flip.
Almost without without exception, the first pancake will be one of those -not-so-good-looking ones. Keep going, this is normal. :) The next one will be much better looking. Mostly, I have a double boiler with a glass pyrex and pot lid, sitting on the stove hot, ready for the crepes to stack and eat once they are all cooked. Or, dole them out as you make them, sprinkled with chosen toppings.
This is easy. Practice! :)
Recipe credit www.rivercottage.net