14 September 2009
Russian crêpes – I used to think that a crêpe was a crêpes was a crêpe. That was until Katya made me her Russian recipe. While the basic ingredients are the same – flour, eggs, milk and butter, the taste and texture are soooo much better! I am convinced that the secret lies in warming the milk and melting the butter, to which the dry ingredients are then added. The result is an unctuous wonderful batter that makes perfect crêpes.
The second key factors is to be one with your crêpe – out with the spatula and in with your fingers, just be careful not to burn them while slowly peeling back the crêpe to flip it onto the other side. This adds a whole new meaning to hands on cooking!
RECIPE – SWEET PEA Blog
Crêpe Batter Recipe:
- 125 grams white flour
- pinch of salt
- 250 ml milk
- 2 tablespoons butter
- 2 large eggs
- Combine the flour and salt and set aside.
- Heat the milk, remove from the stove and add the butter. Let it melt.
- Beat in the eggs
- Add the flour/salt mixture.
- Ideally leave batter to rest overnight.
- Heat a non-stick skillet/frying pan on medium heat
- When hot, using a piece of paper towel run a little butter around the pan
- Immediately, holding the pan in the hand you write with, pour some batter (approx 1 small ladle) into the center of the pan and roll it around until it thinly covers the surface. This can take a little practice!
- Let the crêpe cook until the upper surface become dry, and the lower surface against the pan becomes golden
- Using your fingers (or a spatula if you prefer) flip the crêpe, let it cook
- Place on a plate and spread a little butter on the surface.
NOTE: the first crêpe normally does not turn out well, it is the crêpe that is used to season & prepare the pan.