Anyhow, the whole family is loving this new appliance. Just take a look at the results - yep, I made that lovely crepe in my very own kitchen! See below for the recipe - I've made 3 batches since Christmas Day.
Here's what the crepe maker looks like. And it comes with that cool little wooden rake. Yes, you can make crepes without the electric maker; however, the ability to have even heating makes a big difference in the results. It's easy to clean up, too.
Here are my five tips for making perfect crepes at home:
- Make up the batter (see recipe below) and let it sit for 30 minutes prior to starting your crepe making.
- Melt butter and spread it on the griddle surface between each crepe.
- Separate the crepes with sheets of wax paper or paper towels as you cook.
- Make up more crepes than you think you need - they store well in the fridge for a few days, and you can heat them easily in the microwave.
- My favorite toppings include: Nutella alone or with Bananas and/or Strawberries, Blueberries and whipped cream. Or, fold them in half and sprinkle with powdered sugar or cinnamon sugar.
Here's the recipe that I use (thanks Parissa!). This makes about a dozen or so crepes.
Crepe batter Ingredients:
3.5 cups of flour
4 TBSP of sugar
4 cups of milk (whole works best, but skim's OK too)
4 TBSP melted butter
Pinch of Salt
Also, melt 2 - 4 tablespoons of butter to spread on the griddle surface
Measure all ingredients and combine in large bowl. The batter shouldn't have lumps. I use one of those wand mixers or immersion hand mixers right in the bowl.
You could probably use a blender, food processor or stand mixer. Whatever you need to get the batter to the consistency of heavy cream.
Let mix stand on counter for 30 minutes - I don't know why, but it works.
I like to pour the batter from a large mixing cup onto the surface of the griddle.
They don't take long to cook- maybe a minute each? Flip them with a silicone turner when the top starts to look dry.
That's it - top (or not) and enjoy. Please leave me a comment below if you have a favorite crepe tip or topping.
I first began making crepes about 25 years ago! Because my first experience with them was in a savory dish, I always think of them that way and haven't ever actually made them sweet. (Weird, I know. LOL). I've got a great recipe with chicken, cheddar cheese and sherry that I can pass along if you'd like to cross over to the savory dark side. :-) Nice photo, Jean!
Yes! I'd love some savory recipes. I can only think of sweet! Thanks!
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