When we were in France for our Honeymoon, we had to try crepes. So I had this 'Chocolate' filling (Not nutella because hubby doesnt like nutella) crepe. It was so nice during winter.
I have tried on 1 occasion to recreate the crepe, it tasted the same, but there wasn't this nice smell that filled the kitchen. Reckon it's because I didn't put in vanilla essence, so today, I found a recipe, with vanilla essence.
It works!
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Adapted from Famous French Desserts
Have changed the US measurements to metric and cut down the serving size to 4 so it's easier for me to refer.
Ingredients (for about 4 crepes):
60g Plain Flour from Cold Storage
150ml Whole Milk from Meiji
1 Egg
25g of butter from Lupark
(Cut off 1 25g, divide in 4 portions, and divide 1 of the portion into 2 to get approx 8g)
Note: 8g of melted butter to be mixed in batter, the rest of the butter for cooking crepe
Pinch of Salt
1 tsp Vanilla Extract from Bake King
1 tbsp of Butter at the side
Preparing the batter
1. Sift flour and salt in a bowl.
2. Make a well and pour in eggs. Stir well.
3. Slowly pour in milk while mixing, until small bubbles form on the surface.
4. Mix in Butter.
This is the texture I got.
If it's too thick, add more milk.
Preparing the Crepes:
1. Swipe Butter on folded paper towel, and wipe the pan evenly. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe.
2. Pour in 2 - 3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer.
3. Let cook for about 1 minute. Then, flip with a metal spatula, and cook other side for about 30 seconds.
Repeat these steps until you are out of batter, stacking cooked crepes on a plate. Yum!
