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UK News Mesmerizing man-made lakes around the world

08:35  12 january  2022
08:35  12 january  2022 Source:   loveexploring.com

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If you are looking how to make crêpes then look no further than our step by step guide and perfect crêpe recipe...

How To Make Crêpes: Everyone needs a simple crêpe recipe to hand! Serve with lemon and sugar or go savoury with ham and cheese. © AnjelikaGretskaia - Getty Images How To Make Crêpes: Everyone needs a simple crêpe recipe to hand! Serve with lemon and sugar or go savoury with ham and cheese.

What is a crêpe?

Similar to the pancakes you get on Shrove Tuesday, French crêpes are thin, lacy pancakes which are much easier to make than they look. Crêpes originated in Brittany, traditionally using buckwheat flour and then stuffed with savoury fillings. When homemade now, especially in the UK, they tend to be made with white flour. More delicate than fluffy American pancakes or drop scones, the batter doesn’t include a raising agent. You can cook small or large crêpes and eat them plain or as part of a dessert or savoury dish.

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How do I make crêpe batter?

It’s easy to make a crêpe batter - it only requires plain flour, eggs and milk and a little butter or oil to cook them.

How do I mix crêpe batter?

Traditionally to make crêpe batter, you first put the flour in a bowl, make a well in the centre, then crack in the egg and whisk it in. Gradually whisk the milk in until the batter is smooth.

Why is my crêpe batter lumpy?

If the flour doesn’t get completely blended with the egg before the milk is added, it will form lumps. To remedy a lumpy batter, you can either push the mixture through a sieve, rubbing the lumps through as you go, or use a handblender to whiz the lumps back into the batter.

For lump-free batter, you can also use a less traditional method. Put the egg into the bowl first, beat well, then whisk the flour in a spoonful at a time, making sure to whisk until smooth with each addition. Once the batter becomes too thick to mix, alternate whisking in the flour and then whisking in a little bit of milk into the bowl too until all the flour is incorporated. Gradually whisk in the remaining milk. You can also use a blender or hand blender - simply add all the ingredients to the jug and whiz together.

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Can I use crêpe batter right away?

We recommend resting the batter before cooking. This allows the gluten to relax, yielding a tender pancake.

What consistency should crêpe batter be?

The batter shouldn’t be too thick, otherwise it won’t spread thin enough during cooking to make delicate thin crêpes. Ideally it should be the consistency of single cream - flowing easily when poured. If it’s too thick after resting, you can thin it down with a little water or milk.

What pan should I use to cook crêpes?

Choose a good non-stick frying pan. If you don’t have one, you can turn a regular frying pan into a non-stick one using this easy fix: pour a decent layer of sunflower or vegetable oil in the pan with a large spoonful of salt. Swirl the mixture around the pan, heating until the oil is just smoking, then tip the oil mixture into a heatproof/shatterproof container, leave to cool and then discard into household waste. Carefully use kitchen paper to wipe out any remaining oil and salt (the pan will be very hot), then use the pan to fry your pancakes.

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How hot should the pan be when you cook crêpes?

Heat a pan over a medium high heat. The pan is hot enough when a drop of water sizzles immediately when added.

What fat should I use to fry crêpes?

We recommend using unsalted butter to cook crêpes. It gives the best flavour. Salted butter has a slightly higher water content, so tends to spit less when heated. You can also use a flavourless oil such as sunflower oil, or a combination of butter and oil. Add a small knob of unsalted butter in the pan and swirl it around so the bottom of the pan is covered.

How much batter should you add to the pan?


Video: Giant Cheese Straw (Good Housekeeping UK)

Pour in just enough batter whilst swirling the pan, so that it just covers the base. It’s a good idea to transfer the batter to a jug so you can pour just the right amount in with ease. Thinner batter will spread around the pan more easily.

How do I know when to turn the crêpes?

The crêpe will be ready to flip when the top of the batter no longer looks wet, and the edges are starting to turn golden.

How do I flip a crêpe?

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Slide a palette knife all around the edge of the crêpe to loosen, then slide it under the crêpe so it is completely released from the pan. You can either flip the crêpe by tossing it, or using the palette knife to slide under, then carefully hold the crêpe by the edge and flip it over.

How do I know when the crêpe is cooked?

The crêpe is completely cooked when the underside is golden.

How can I make crêpes in advance?

If you’re making crêpes for a crowd, or lots of crêpes for a recipe, you can make them in advance really easily. Line a plate or tray with a piece of baking parchment, then cut strips of baking parchment slightly longer than the total width of the pan you're cooking the crêpes in and have them on standby. Simply cook the crêpes as normal, put the first one on the parchment-lined plate and put a strip of parchment on top of each crêpe after they’re cooked. This ensures the crêpes can be easily separated. You can either wrap the stack in foil and chill the crêpes for up to one day, or freeze the wrapped stack for up to a month. To reheat the crêpes you can warm the wrapped parcel in a low oven for 10-15min or until warmed through.

Why are my crêpes too thick?

Thick batter makes thick crêpes. After resting, the batter can thicken, so add a little water or milk to it to thin it down, especially if your first crêpes are ending up too thick. You may have also poured too much batter into the pan. Pour in only just enough batter so it just covers the base, tilting the pan as you go to help it spread around.

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Why are my crêpes rubbery?

If the batter isn’t rested sufficiently, the gluten might not have relaxed, making the cooked crêpes too chewy. Allow it to stand for at least an hour.

Why are my crêpes sticking?

You may not have added enough fat, or your pan might not be non-stick - follow the advice above using oil and salt.

Why are my crepês crispy?

If your crepês seem overly dry or crispy, you’ve overcooked them. Luckily it’s easy to remedy - put crispy crepês at the bottom of the cooked stack whilst still warm, and the steam from the rest of the pancakes will soften them.

What recipes can I use crêpes in?

For a sophisticated dessert, try these boozy chocolate crêpes or for a savoury twist, make our crêpes below and stuff them with this creamy chicken filling.

Yields: 8

Prep Time: 15 mins

Process Time: 35 mins

Total Time: 50 mins

Calories per Serving: 117

Ingredients

  • 100 g

    plain flour

  • 1

    medium egg

  • 300 mL

    milk

  • 40 g

    unsalted butter

Directions

  1. Put the flour and a pinch of fine salt into a medium bowl, make a well in the centre and add the egg. Whisk the egg with a small amount of the flour, then gradually whisk in the milk to make a smooth batter. Cover and leave to stand at room temperature for 20min.
  2. Preheat oven to 110°C (90°C fan) mark 1/4 (to use for warming). Heat a medium frying pan over medium heat. Add a small knob of the butter. Once melted, add 3/4 ladleful of the batter to the pan, swirling the pan to coat the base. Cook for 1-2min, until the underside of the crêpe is golden. Flip using a palette knife and cook for 1-2min more.
  3. Slide on to a baking sheet, cover with foil and keep warm in the oven. Repeat to make 8 crêpes in total, using more butter as needed. Serve.

Per crêpe:

  • Calories: 117
  • Protein: 4g
  • Total fat: 6g
  • Saturates: 4g
  • Carbs: 11g
  • Total sugars: 2g
  • Fibre: 0g

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