Using a crepe maker, are crepes easy to turn out a good crepe? Also,
can someone recommend a good (easy) crepe maker?

Lastly, I'm curious what is in a crepe batter, how many ingredients?

Thanks!
Mark Ferrante

Ferrante wrote:

> Using a crepe maker, are crepes easy to turn out a good crepe? Also,
> can someone recommend a good (easy) crepe maker?
>
> Lastly, I'm curious what is in a crepe batter, how many ingredients?

I have had better luck making crepes with a crepe pan and with other
flat frying pans that with a crepe maker. Part of the secret to good
crepes is to let the batter rest before using. There are lots of
recipes for crepes, basically milk, eggs flour and melted butter with a
dash of salt. Some dessert crepes call for a bit of granulated sugar.

You can make a batch of crepes in advance. Let them cool and dry out a
little, then stack them with waxed paper between each crepe and then
keep them in the fridge. They can also be frozen.

Dave Smith wrote:
> Ferrante wrote:
>
>
>>Using a crepe maker, are crepes easy to turn out a good crepe? Also,
>>can someone recommend a good (easy) crepe maker?
>>
>>Lastly, I'm curious what is in a crepe batter, how many ingredients?
>
>
> I have had better luck making crepes with a crepe pan and with other
> flat frying pans that with a crepe maker. Part of the secret to good
> crepes is to let the batter rest before using. There are lots of
> recipes for crepes, basically milk, eggs flour and melted butter with a
> dash of salt. Some dessert crepes call for a bit of granulated sugar.
>
> You can make a batch of crepes in advance. Let them cool and dry out a
> little, then stack them with waxed paper between each crepe and then
> keep them in the fridge. They can also be frozen.
>

i use a well-seasoned round cast iron griddle pan. i don't have a
"crepes" recipe, i just make a thinner (more milk/cream) version of the
pancake recipe in joy of cooking.

this reminds me that i gotta make blintzes one of these days.
--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

"Ferrante" > ha scritto nel messaggio
...
> Using a crepe maker, are crepes easy to turn out a good crepe? Also,
> can someone recommend a good (easy) crepe maker?
>
> Lastly, I'm curious what is in a crepe batter, how many ingredients?

I've a good recipe, but I haven't crepe maker. I make them with a little
frying pan. It's simple.
Cheers
Pandora
>
> Thanks!
> Mark Ferrante

sarah bennett wrote:

> i use a well-seasoned round cast iron griddle pan.

When I make crepes, I use several pans, cooking three or four at a time. It
keeps me hopping, but it saves a lot of time compared to standing there and
doing one at a time. I generally use my crepe pan, a small non stick pan and
a small cast iron pan. Once you get the heat adjusted, you would be hard
pressed to tell the difference in crepes from the three different pans.



> i don't have a
> "crepes" recipe, i just make a thinner (more milk/cream) version of the
> pancake recipe in joy of cooking.

?? What about the baking powder? The crepe recipes I have used call for more
egg than a pancake recipe, and usually more melted butter.

I don't make them that often. I always forget which recipe I used last. I
suppose that I could make the right one. I have a crepe cookbook that has
dozens of different recipes

Basic Recipe I II III IV

eggs 4 3 4 3
salt 1/4tsp. 1/4 tsp 1/4 tsp 1/8
tsp
milk 2 1/4 2 2 1
can condensed (2/3 cup diluted

with 1 cup water)
cups Flour 2 2 2 1 1/2
melted butter 1/4 cup 1/4 cup 1/2 cup 2 Tblsp.

Then there are all the variation, some richer recipes that call for more
eggs, cream, sugar etc.. There seems to be no single recipe for them.

> this reminds me that i gotta make blintzes one of these days.

I have to try those one of these days. I have seen them on some cooking shows
but I have never seen them in real live, so I guess I am going to have to
make them myself. They seem to be like a crepe based sweet burrito.

Ferrante wrote:
> Using a crepe maker, are crepes easy to turn out a good crepe? Also,
> can someone recommend a good (easy) crepe maker?
>
> Lastly, I'm curious what is in a crepe batter, how many ingredients?
>
> Thanks!
> Mark Ferrante

No special crepes cooker is required. That's newfangled thinking and I
suppose it's fine if you want another electric gadget in your kitchen. Just
use a small 8 inch skillet.

1 c. flour
1/4 tsp. salt (no, you don't need fancy salt)
1-1/4 cup milk
2 eggs
2 Tbs. melted shortening or oil


Combine flour, salt, milk with a whisk or a blender until smooth. Add eggs,
beat well, then stir in oil or melted shortening. Refrigerate at least an
hour or over night. Use an 8 inch skillet, lightly oiled and heat on fairly
high heat.

Stir the batter well, then spoon about 2 Tbs.of batter into the hot pan.
Swirl the pan quickly to make the batter even (if necessary). Cook the
crepe until the top bubbles (about 30 seconds to 2 minutes, depends on your
stove) and the side by the heat is very lightly browned. Do *not* turn
them; these ain't pancakes. Remove the crepe and start stacking them on
sheets of waxed paper. Continue frying and stacking until all the batter is
done. They freeze well.

Jill

"jmcquown" > wrote in message
...
> Ferrante wrote:
>> Using a crepe maker, are crepes easy to turn out a good crepe? Also,
>> can someone recommend a good (easy) crepe maker?
>>
>> Lastly, I'm curious what is in a crepe batter, how many ingredients?
>>
>> Thanks!
>> Mark Ferrante
>
> No special crepes cooker is required. That's newfangled thinking and I
> suppose it's fine if you want another electric gadget in your kitchen.
> Just
> use a small 8 inch skillet.
>
> 1 c. flour
> 1/4 tsp. salt (no, you don't need fancy salt)
> 1-1/4 cup milk
> 2 eggs
> 2 Tbs. melted shortening or oil
>
>
> Combine flour, salt, milk with a whisk or a blender until smooth. Add
> eggs,
> beat well, then stir in oil or melted shortening. Refrigerate at least an
> hour or over night. Use an 8 inch skillet, lightly oiled and heat on
> fairly
> high heat.
>
> Stir the batter well, then spoon about 2 Tbs.of batter into the hot pan.
> Swirl the pan quickly to make the batter even (if necessary). Cook the
> crepe until the top bubbles (about 30 seconds to 2 minutes, depends on
> your
> stove) and the side by the heat is very lightly browned. Do *not* turn
> them; these ain't pancakes. Remove the crepe and start stacking them on
> sheets of waxed paper. Continue frying and stacking until all the batter
> is
> done. They freeze well.
>
> Jill
>
Caveat: Fit the amount of batter you dip out to the size of your pan.
I still remember my first go-round.
Dee Dee

jmcquown wrote:

> Use an 8 inch skillet, lightly oiled and heat on fairly
> high heat.


When I was crepe chef at a restaurant, we cooked them on a steel slab
griddle and we'd spread them to about 18" diameter. Put fillings in the
middle, then fold up, left, right then top and bottom for a big
rectangular crepe roughly 6" x 8" x 1".

I always grin when I see "baby" crepes.

--
Andy
http://tinyurl.com/dzl7h

On Sun, 09 Oct 2005 12:45:21 -0400, Ferrante wrote:

> Using a crepe maker, are crepes easy to turn out a good crepe? Also,
> can someone recommend a good (easy) crepe maker?
>
> Lastly, I'm curious what is in a crepe batter, how many ingredients?
>
They are VERY easy to make and you don't need a special pan for it.
The batter depends on what your filling is going to be. Basically,
you'd use a savory batter for main dish crepes and sweet batter for
dessert crepes.

On Sun, 9 Oct 2005 14:05:48 -0500, jmcquown wrote:

> That's newfangled thinking and I suppose it's fine if you want another electric gadget in your kitchen.

It's not *that* new. I have an Oster crepe maker that's been sitting
in an upper cupboard for 20 years or so. I got it when there was a
popular crepe restaruant chain that cranked out several crepes per
minute by dipping the back of a crepe pan into the batter - my crepe
"maker" emulated that method. Now that I'm not scared of crepes, it's
just as fast and easy to make them the regular way.

Ferrante wrote:
> Using a crepe maker, are crepes easy to turn out a good crepe? Also,
> can someone recommend a good (easy) crepe maker?
>
> Lastly, I'm curious what is in a crepe batter, how many ingredients?
>
> Thanks!
> Mark Ferrante


I usually make them using three small, non-stick omelet pans
so it goes quickly (necause I only make them for a crowd).
The crepe batter is quite simple. Don't overmix or you will
develop the gluten and the resulting crepes will be tough.

CREPE BATTER:
3 eggs 2 Tbsp. melted butter
1 c. flour 1 1/2 c. milk
pinch of salt
Mix together, beating until the lumps are gone. Batter should be
thin enough to "swirl" when you pour it into the pan. Add additional
milk if needed. Most recipes call for letting the batter "rest" for
an hour. Fry in preheated crepe or omelet pans until lightly
browned on both sides. Set aside to cool.

FILLING:
12 oz. cream cheese, softened 2 tsp. vanilla
1/3 c. soft butter 1 tsp. grated orange rind
1/3 c. sugar
Beat together till fluffy. Spread on cooled crepes almost to the edge.
Roll each crepe into cigar shape and place in a buttered 9x13 inch
pan. Bake at 350 degrees for 15 minutes.

SAUCE:
2/3 c. apricot jam 1 Tbsp. orange rind
1/3 c. orange juice 1 Tbsp. lemon juice (optional)
2 Tbsp. butter
Combine in a small saucepan and heat stirring occasionally.
Serve over warm crepes. Optional: Top with a small dollop of
whipped cream and toasted, slivered almonds.

Bon appetit!

gloria p

sf wrote:
> On Sun, 9 Oct 2005 14:05:48 -0500, jmcquown wrote:
>
>> That's newfangled thinking and I suppose it's fine if you want
>> another electric gadget in your kitchen.
>
> It's not *that* new. I have an Oster crepe maker that's been sitting
> in an upper cupboard for 20 years or so.

I know, silly. And what comes back around every 20 years or so? Trends. I
see kids today walking around wearing puka shell necklaces, tie-dye shirts,
bell bottoms and tube tops and they think this is *new*

I got it when there was a
> popular crepe restaruant chain that cranked out several crepes per
> minute by dipping the back of a crepe pan into the batter - my crepe
> "maker" emulated that method. Now that I'm not scared of crepes, it's
> just as fast and easy to make them the regular way.
>
>

Same thing with fondue... who'd have thought a fondue "restaurant" would
catch on? You're dunking bread and veggies on skewers in melted cheese in a
hot pot. Cooking meat on skewers in a small deep fat fryer. Ooooh! It's
fondue! Yes, let's charge $40 for the priviledge of letting you dunk/cook
your own food at our table. LOL

Where do I get to sign up to patent the next "new" idea? <G>

Jill

On Sun, 9 Oct 2005 17:48:50 -0500, jmcquown wrote:

> I know, silly. And what comes back around every 20 years or so?

I'm agape and agog... do you really mean those crepe makers have made
a come back? I just thought you were talking about the old fangled
ones!

On Sun, 9 Oct 2005 17:48:50 -0500, jmcquown wrote:

> Same thing with fondue... who'd have thought a fondue "restaurant" would
> catch on? You're dunking bread and veggies on skewers in melted cheese in a
> hot pot. Cooking meat on skewers in a small deep fat fryer. Ooooh! It's
> fondue!
>
Somehow I've missed the current fondue boat. We had a really great
place in Ghirardelli Square a couple of decades ago called the Wine
Cellar. It was 2 floors (the main floor with bar and the "wine
cellar" ... and live intertainment. I used to love that place!
>
> Yes, let's charge $40 for the priviledge of letting you dunk/cook
> your own food at our table. LOL
>
What's your take on Korean BBQ?
>
> Where do I get to sign up to patent the next "new" idea? <G>
>
I'll open the patent office after the Holiday.

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.

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot

Andy <q> wrote in :

> When I was crepe chef at a restaurant, we cooked them on a steel
> slab griddle and we'd spread them to about 18" diameter. Put
> fillings in the middle, then fold up, left, right then top and
> bottom for a big rectangular crepe roughly 6" x 8" x 1".
>
> I always grin when I see "baby" crepes.

Without a proper grill, it's hard to do anything bigger than the pan
you cook it in and high-edged pans are anathema to crèpes. Not so to
pancakes, but to crèpes, definitely. So a crèpière is a better option
than any other under the circumstances.

Some day I will have a proper gas stove. Right now, we rent and
electricity is what comes wit' da joint.

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot

"jmcquown" > wrote in message
...
> Ferrante wrote:
> > Using a crepe maker, are crepes easy to turn out a good crepe? Also,
> > can someone recommend a good (easy) crepe maker?
> >
> > Lastly, I'm curious what is in a crepe batter, how many ingredients?
> >
> > Thanks!
> > Mark Ferrante
>
> No special crepes cooker is required. That's newfangled thinking and I
> suppose it's fine if you want another electric gadget in your kitchen.
Just
> use a small 8 inch skillet.
>
> 1 c. flour
> 1/4 tsp. salt (no, you don't need fancy salt)
> 1-1/4 cup milk
> 2 eggs
> 2 Tbs. melted shortening or oil
>
>
> Combine flour, salt, milk with a whisk or a blender until smooth. Add
eggs,
> beat well, then stir in oil or melted shortening. Refrigerate at least an
> hour or over night. Use an 8 inch skillet, lightly oiled and heat on
fairly
> high heat.
>
> Stir the batter well, then spoon about 2 Tbs.of batter into the hot pan.
> Swirl the pan quickly to make the batter even (if necessary). Cook the
> crepe until the top bubbles (about 30 seconds to 2 minutes, depends on
your
> stove) and the side by the heat is very lightly browned. Do *not* turn
> them; these ain't pancakes. Remove the crepe and start stacking them on
> sheets of waxed paper. Continue frying and stacking until all the batter
is
> done. They freeze well.
>
> Jill
>
>

Yep, I'm with you, Jill. I love crepes and I make them often - well, not as
often as I used to, but I really enjoy them and there are so many uses!
From Moo shu to lasagna. They're great!

kili

sf wrote:
> On Sun, 9 Oct 2005 17:48:50 -0500, jmcquown wrote:
>
>> I know, silly. And what comes back around every 20 years or so?
>
> I'm agape and agog... do you really mean those crepe makers have made
> a come back? I just thought you were talking about the old fangled
> ones!

Oh they have made a comeback, most assuredly. I saw one at the drug store,
in fact. And a pizzelle maker. It's weird what you can find at the drug
store.

Jill

In article >,
Ferrante > wrote:

> Using a crepe maker, are crepes easy to turn out a good crepe? Also,
> can someone recommend a good (easy) crepe maker?
>
> Lastly, I'm curious what is in a crepe batter, how many ingredients?
>
> Thanks!
> Mark Ferrante

I use a 6-8" cast iron skillet, not a specialized crepe maker. My best
use for crepes:

* Exported from MasterCook Mac *

Gateau de Crepes aux Epinards

Recipe By : Posted again to r.f.c. by Barb Schaller on 10-8-05
Serving Size : 8 Preparation Time :1:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crepes:
2 eggs
2 egg yolks
1 1/4 cups milk
1 cup flour
1/2 teaspoon salt
2 tablespoons clarified butter
Filling:
2 pkg. frozen chopped spinach -- (10 oz. each)
1 tablespoon butter
1 tablespoon flour
3 tablespoons half and half
1 teaspoon sugar
dash nutmeg
Salt and pepper to taste
To Finish:
1 cup Mornay sauce
1/4 cup grated Swiss cheese

Prepare crepes: Beat eggs and egg yolks with milk, using a whisk or
fork. Add flour and salt, beat until smooth. Batter should be the
consistency of heavy cream. Add butter; let stand 30 minutes. Using
about 1/4 cup batter, bake crepes (thin pancakes) in a hot heavy skillet
or a crepe pan, turning once. Set aside or freeze for future use.
Makes about 15 six-inch crepes. To prepare filling: cook the spinach
according to package directions and drain thoroughly. Melt butter, add
flour and stir. Add half and half, cook and stir until smooth
(essentially, a thick white sauce). Stir in well-drained spinach,
sugar, nutmeg, salt and pepper. Stack the crepes in a buttered pie
plate, spreading about 1/3 cup of spinach mixture between each (will use
about 5-7 crepes). Cover with Mornay sauce (a glorified white
sauce--add some grated cheese to 1 cup medium white sauce) and sprinkle
with grated Swiss cheese. Bake at 400? for about 10-15 minutes. Makes
6-8 servings.


- - - - - - - - - - - - - - - - - -


Per serving (excluding unknown items): 291 Calories; 18g Fat (55%
calories from fat); 12g Protein; 21g Carbohydrate; 154mg Cholesterol;
382mg Sodium
Food Exchanges: 1 Starch/Bread; 1 Lean Meat; 1 Vegetable; 3 Fat

NOTES : Recipe from a neighbor in the late '70s.

_____

"jmcquown" > wrote

> Oh they have made a comeback, most assuredly. I saw one at the drug
> store,
> in fact. And a pizzelle maker. It's weird what you can find at the drug
> store.

Reminds me of a skit I saw somewhere ... guy at a drugstore, says, where
can I find the canned tuna? Aisle 2. Corsages? Aisle 5. Pyrex dishes?
End of Aisle 4. Tires? We don't carry tires. Guy throws up his hands and
yells, What the hell kind of drugstore is this?

Also made me think, patches did find her dish pattern at Canadian Tire.
Hmmm.

nancy

Dave Smith wrote:
> sarah bennett wrote:
>
>
>>i use a well-seasoned round cast iron griddle pan.
>
>
> When I make crepes, I use several pans, cooking three or four at a time. It
> keeps me hopping, but it saves a lot of time compared to standing there and
> doing one at a time. I generally use my crepe pan, a small non stick pan and
> a small cast iron pan. Once you get the heat adjusted, you would be hard
> pressed to tell the difference in crepes from the three different pans.
>
>
>
>
>>i don't have a
>>"crepes" recipe, i just make a thinner (more milk/cream) version of the
>>pancake recipe in joy of cooking.
>
>
> ?? What about the baking powder? The crepe recipes I have used call for more
> egg than a pancake recipe, and usually more melted butter.
>

for crepes i leave out the baking powder. at least when i remember to

> I don't make them that often. I always forget which recipe I used last. I
> suppose that I could make the right one. I have a crepe cookbook that has
> dozens of different recipes
>
> Basic Recipe I II III IV
>
> eggs 4 3 4 3
> salt 1/4tsp. 1/4 tsp 1/4 tsp 1/8
> tsp
> milk 2 1/4 2 2 1
> can condensed (2/3 cup diluted
>
> with 1 cup water)
> cups Flour 2 2 2 1 1/2
> melted butter 1/4 cup 1/4 cup 1/2 cup 2 Tblsp.
>
> Then there are all the variation, some richer recipes that call for more
> eggs, cream, sugar etc.. There seems to be no single recipe for them.
>
>
>>this reminds me that i gotta make blintzes one of these days.
>
>
> I have to try those one of these days. I have seen them on some cooking shows
> but I have never seen them in real live, so I guess I am going to have to
> make them myself. They seem to be like a crepe based sweet burrito.
>
>
>

basically, yeah. i don't like the cheese ones, though

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

On Sun, 9 Oct 2005 22:13:27 -0400, Nancy Young wrote:

> Also made me think, patches did find her dish pattern at Canadian Tire.
> Hmmm.

I don't know if I should laugh or cry.

sf wrote:
> On Sun, 9 Oct 2005 17:48:50 -0500, jmcquown wrote:
>
>> Same thing with fondue... who'd have thought a fondue "restaurant"
>> would catch on? You're dunking bread and veggies on skewers in
>> melted cheese in a hot pot. Cooking meat on skewers in a small
>> deep fat fryer. Ooooh! It's fondue!
>>
> Somehow I've missed the current fondue boat. We had a really great
> place in Ghirardelli Square a couple of decades ago called the Wine
> Cellar. It was 2 floors (the main floor with bar and the "wine
> cellar" ... and live intertainment. I used to love that place!
>>
I can imagine!

>> Yes, let's charge $40 for the priviledge of letting you dunk/cook
>> your own food at our table. LOL
>>
https://sigma.franconnect.net/mpot/l...n_and_menu.htm

> What's your take on Korean BBQ?
>>
Never had it. If I have to cook it I'll cook it at home

>> Where do I get to sign up to patent the next "new" idea? <G>
>>
> I'll open the patent office after the Holiday.

Tuesday? I'll be the first in line! I have this idea for a thingey...

Jill

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

Michel Boucher wrote:

>
> 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.
>

If I am going to have maple syrup, I make pancakes, preferably
buttermilk, or regular milk but cut back on the flour and add some left
over oatmeal with enough liquid to get the correct texture in the
batter.

One of my favourite things to do with crepes is to make a fruit salad,
put some plain yoghurt on the crepes, then some fruit salad, roll them
up and drizzle them with some honey. Once in a while I make Crepes
Suzette. Melt some butter in a pan, add sugar, let it caramelize a bit,
add some orange juice and grated peel. Fold crepes into triangles, heat
them in the sauce and flambee with brandy or rum.

"Arri London" > wrote in message
...
>
>
> 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.
>>
Questions:
Do you have to leave the batter in the frig overnite?
Do you have your milk and egg at room temperature before you mix?
Thanks,
Dee Dee

"Dave Smith" > wrote in message
...
> Michel Boucher wrote:
>
>>
>> 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.
>>
>
> If I am going to have maple syrup, I make pancakes, preferably
> buttermilk, or regular milk but cut back on the flour and add some left
> over oatmeal with enough liquid to get the correct texture in the
> batter.
>
> One of my favourite things to do with crepes is to make a fruit salad,
> put some plain yoghurt on the crepes, then some fruit salad, roll them
> up and drizzle them with some honey.

This is exactly what I will have tomorrow. Sounds great. Thanks for
suggesting it.
Dee Dee

"Dee Randall" > wrote in message
...
>
> "Dave Smith" > wrote in message
> ...
>> Michel Boucher wrote:
>>
>>>
>>> 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.
>>>
>>
>> If I am going to have maple syrup, I make pancakes, preferably
>> buttermilk, or regular milk but cut back on the flour and add some
>> left
>> over oatmeal with enough liquid to get the correct texture in the
>> batter.
>>
>> One of my favourite things to do with crepes is to make a fruit
>> salad,
>> put some plain yoghurt on the crepes, then some fruit salad, roll
>> them
>> up and drizzle them with some honey.
>
> This is exactly what I will have tomorrow. Sounds great. Thanks for
> suggesting it.

I like savoury pancakes. I love them stuffed with mushrooms and a cream
sauce

Michel Boucher wrote:
> Andy <q> wrote in :
>
> > When I was crepe chef at a restaurant, we cooked them on a steel
> > slab griddle and we'd spread them to about 18" diameter. Put
> > fillings in the middle, then fold up, left, right then top and
> > bottom for a big rectangular crepe roughly 6" x 8" x 1".
> >
> > I always grin when I see "baby" crepes.
>
> Without a proper grill, it's hard to do anything bigger than the pan
> you cook it in and high-edged pans are anathema to cr=E8pes. Not so to
> pancakes, but to cr=E8pes, definitely. So a cr=E8pi=E8re is a better opt=
ion
> than any other under the circumstances.
>
> Some day I will have a proper gas stove. Right now, we rent and
> electricity is what comes wit' da joint.

The sides of an 8" saute pan are very sloped, usually. I have 3
non-stick 8" saute pans that I use for eggs, and also for crepes.
Crepes are as easy as anything in these pans. Some chefs say flip them
and cook both sides; some chefs cook only one side. If you have
trouble flipping them, don't bother - just lower the heat a tad (so
they don't burn) and leave them in the pan until they are cooked
through to the top. No problem; no special equipment required.

I make a party torte with 8" crepes. Some other recipes are fine for
big 12 or 18" ones.

N=2E

"Dee Randall" > wrote in
:

> Questions:
>
> Do you have to leave the batter in the frig overnite?

I make it and use it immediately. Leaving it in the fridge thickens
it. However, Jehane Benoit says that you can leave it an hour but I
don't bother.

> Do you have your milk and egg at room temperature before you mix?

Sheesh...I make this for VERY hungry people :-) No, no room temps.
Mind you, I'm not making them as a complex dish or bretonne which would
require me to make them very thin, like a dosa.

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot

"Nancy1" > wrote in news:1129038202.944243.38240
@g47g2000cwa.googlegroups.com:

> The sides of an 8" saute pan are very sloped, usually.

I have a crèpière. The sides are very low. I have no problems getting
under the crèpe. It looks like this, except blacker:

http://www.cuisine-french.com/cgi/md.../produits/lac-
poele_crepe_tole.html

I also use a thin metal spatula, not anything with a bevelled edge.

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot