Michel Boucher wrote:
>
> Ferrante > wrote in
> :
>
> > Using a crepe maker, are crepes easy to turn out a good crepe?
>
> You have to have the temperature and the fat at a right level,
> neither too high nor too low. You can find out what that is by
> experimenting. The crèpe should be even and removed easily with a
> thin metal spatula.
>
> > Also,
> > can someone recommend a good (easy) crepe maker?
>
> I bought a carbon steel crepière many years ago and have never
> regretted it.
>
> > Lastly, I'm curious what is in a crepe batter, how many
> > ingredients?
>
> Jehane Benoît's recipe for 6 crèpes call for:
>
> 1 cup flour (I use a mix 50-50 of oat and buckwheat flours)
> 1/4 tsp salt
> 1 tbsp sugar (or fructose)
> 1 large egg
> 1 1/2 cup milk (I use 1 cup soy milk and 1/2 cup water)
>
> Mix everything together until fairly smooth. Add
>
> 1 tbsp oil or melted butter (I use safflower oil)
> 1 tsp pure vanilla extract
>
> Put a dab of oil in the crèpìère. Heat until the oil runs freely
> then pour in a ladleful of batter. Cook on one side until the
> surface appears almost completely dry (no large wet patches) then
> flip crèpe and cook again for about 30 seconds to a minute depending
> on how crisp you like it.
>
> What you serve it with is your own lookout. I like clear maple
> syrup, some like the kind that's closer to molasses or Aunt
> Jemima...to each their own. You can also top it with cottage cheese
> and fresh fruit pieces.
>
NUTELLA NUTELLA NUTELLA
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