How to make Crepe
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
6
-
Course
Main Course, Breakfast, Brunch
-
Cuisine
Italian
How to make Crepe
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- 5 Extra large fresh eggs
- 100 grams sifted flour you may need to add more as you go so keep some extra flour handy
- A pinch of table salt
- extra virgin olive oil EVOO
- 1 Large glass of water
Instructions
- Using one egg, crack open the top only so that just a small part of the egg shell breaks.
- Pour the egg into the mixing bowl and put the larger piece of the egg shell to the side to use later on.
- Crack open the other eggs as you normally would and add them to the bowl.
- Using your whisk, best the eggs as much as you possibly can, for at least 5 minutes.
- You should notice small bubbles form on top of the eggs.
- Get the egg shell which you put aside earlier, and wash it out.
- Fill the egg shell with water and add this to your eggs. Repeat 4 times.
- Mix your eggs once again.
- Add a generous pinch of table salt and 2 table spoons of extra virgin olive oil
- Mix once again for another 3 minutes!
- Add a portion of the flour and mix well.
- Add another portion of the flour if the mixture is too dense.
- You will need to judge the texture as it needs to be nice and smooth without being runny. It has to have an element of density to it.
- The amount of flour you need will be based on the size of the egg you use and also the freshness as in Italy, I used to use farm fresh eggs and they were huge!
- Using a large deep spoon, scoop up the mixture and pour it back in, to see if you are happy with the result.
- Now, get your saucepan and place it on the stove top at a medium heat.
- Pour some extra virgin olive oil into the pan and spread it around evenly.
- Let the oil heat up and then roll your saucepan so that the oil covers the base and the edges and remove any excess oil.
- Using a paper towel remove any remaining excess, making sure you leave just a small amount of the oil lining the pan.
- You will see some small bubbles on the bottom of the pan and this will help stop your crepe from sticking to the bottom!
- Put the paper towel to the side as you can use it later.
- Using the deep scoop, fill it up with the crepe mix around half way and hold it in your hand.
- Using your other hand, pick up your saucepan by its handle and pour the mixture while helping it to spread around the pan by rolling it around in a circular motion on an angle.
- Do not pour the mixture into the middle of the pan as it will make your crepe too thick.
- Wait at least 10 -15 seconds and using a fork, check the sides of the crepe at the top to see whether it has begun to cook through.
- If it has, peel back one corner of the crepe and then keep peeling using your hand and flip the crepe over.
- This now needs to cook on the other side for at least 15-20 seconds.
- Your first one will be a test and if it is cooked through, repeat this procedure leaving the crepe in the pan for the same amount of time.
- The cooking time will always depend on how hot your pan is.
- If it is cooking too fast, turn down the heat slightly for a better result.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
