Crepes are delicious and far easier to make than we think! All you need is some patience and a good recipe.
Ingredients for crepes
130 g Flour
150 ml Milk, warm
¼ tsp Salt
80 g Caster Sugar
140 ml Water
1 tsp Oil, for greasing the pan
60 g Margarine, melted
Makes 15 servings
Sift flour, and then combine sugar and salt to it.
Lightly beat the eggs and slowly stir the dry ingredients into it. Add melted butter, milk, water and stir until smooth.
If the batter appears broken, the milk was probably too cold. To remedy this, warm the batter over double boiler stirring constantly until smooth.
Let the batter rest at room temperature for ½ hour.
Heat a 9-inch non-stick pan. Brush the pan with oil using a pastry brush.
Spoon about ¼ cup of batter in the pan making a thin-film of the batter by quickly tilting and rotating the pan. Try to avoid making the batter run up the sides of the pan.
When the bottom of the crepes, have nice brown color, flip them gently with a spatula and with the fingers of the other hand.
The second side needs to cook just for few seconds until it is no longer sticky.
Slide the crepes out of the pan and stack them on to a plate to prevent them from drying out as you make the remaining crepes.
Place cooked crepes on a plate as you go. Cover with aluminum foil to keep them from drying and to keep them warm.
Sandwiched Crepes with Chunky Apple Filling
Ingredients for filling
100 g Caster Sugar
30 ml Water
1 ½ tsp Lemon Juice
¼ tsp Cinnamon powder
¼ tsp Nutmeg powder
Put everything altogether in a saucepan and cook.
Yields 2 Cups
Peel and core the apples. Chop approx. half the quantity of apples into ¼ inch cubes.
Place the chopped apples in a saucepan with sugar, water, cinnamon and nutmeg powder and lemon juice.
Stir to combine and cook over medium heat, stirring from time to time until the apples have softened and the mixture starts to thicken.
Chop the remaining apples into ½ inch and add to the mixture on the stove.
Continue cooking the filling till the apple chunks are soft and filling has reached a jam like consistency.
Let cool at room temperature, cover and store in the refrigerator.
Once the filling is chilled, arrange the crepes by placing four crepes alternatively and spreading a tablespoon of filling in between each crepe (creating like a stack).
Press the crepes firmly to avoid slipping. Then place the crepes in the refrigerator to set a bit for about 10 minutes.
Remove and using a round cutter, cut out as many round towers as you can.
Serve each portion on a dessert plate with your choice of sauce or freshly whipped cream.
Yields ½ cup
100 g Hazelnut paste (or Nutella)
2 tbsp Milk
¼ tsp Vanilla Essence
Mix the above three ingredients to make a paste.
2 Bananas cut lengthwise
2 tbsp Brown Sugar
2 tbsp Margarine
1 cup sour cream
1 oz. semisweet chocolate, grated and for decoration, we would need Icing Sugar and Cocoa Powder, for dusting.
Combine the hazelnut paste/nutella with milk and essence in a saucepan over medium heat, stirring until smooth.
Peel bananas and cut in half lengthwise, cut each half again crosswise into 2 pieces.
Melt the margarine and mix brown sugar to it. Add the bananas to the mixture and toss very gently to coat.
Cook the bananas on a non-stick pan over medium heat until crispy brown coating of caramelized sugar forms on both the sides. Watch carefully; don’t allow the sugar to burn.
Remove from the pan and if desired, drizzle any liqueur or juice on top.
Place one banana piece in the center of each crepe with some sauce and fold the sides and ends over and place seam side down on a clean surface. Repeat with rest of the bananas and crepes.
Spoon about 1 tbsp sauce onto the plate, spreading to cover the center of the plate and arrange 2 crepes per plate, dust with icing sugar and cocoa powder if desired and serve immediately.
(This recipe was given to me by Patissier Arti Malhotra)