MIXING WITH A WHISK
MIXING WITH A BLENDER
COOKING THE CREPES
NOTE: If using a different size pan, Here is a good batter to pan ratio.
8 inch pan – about 3 tbsp of batter (about 45 – 50 mL)
10 inch pan – about 1/4 cup of batter (about 60 mL)
12 inch pan – about 1/3 cup of batter (about 75 – 80 mL)
For extra soft crepes – cook the crepes only until they are just set at the surface (about 30 seconds) and there’s no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate.
For classic crepes – cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 – 15 seconds on the other side until the crepes have caramelized spots.
Repeat until all the batter is used up
Stack the cooked crepes on a plate or wire rack.
SERVING
If the crepes are no longer warm when you’re ready to serve them, place another plate over your stack of crepes and microwave for about 30 seconds until the crepes are warm. Then remove the second plate quickly so that the crepes don’t become soggy with steam/moisture.
Find it online: https://www.tableanddish.com/crepes-savory-sweet/