Comments on: Great idea for a crepe and lamb stew http://www.malaysiabest.net/2007/01/28/great-idea-for-a-crepe-and-lamb-stew/ Chinese, Western, Malaysia best foods blog Thu, 07 Jul 2011 13:57:49 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Bradley M http://www.malaysiabest.net/2007/01/28/great-idea-for-a-crepe-and-lamb-stew/comment-page-1/#comment-11007 Bradley M Thu, 01 Feb 2007 02:04:52 +0000 http://www.malaysiabest.net/2007/01/28/great-idea-for-a-crepe-and-lamb-stew/#comment-11007 There are many crepe recipes available but for the most part crepes are easy, because they are just the flour/milk/eggs base for making pancakes without any leavening. My favorite slightly sweet crepe batter uses 4 eggs, 1 cup flour, 1/2 stick (1/4 cup) of melted butter (add a touch of salt if your butter is unsalted) and a spoonful of sugar, then add milk until the batter is fully liquid. Heat up your skillet nice and hot, then drop a ladle of batter in the middle and swirl it around by tilting and rolling the pan until the batter stops moving. (the French actually use a squeegee or scraper to spread the batter instead, but it really doesn't make a difference). Let it cook until solid and slightly brown, then flip and cook until brown on the raised parts of the other side. However, you will mess up the first crepe in the batch. It always happens because the pan needs proper even heat and lubrication before crepes will cook properly. After that they should come out just fine. IF you want a more savory crepe, you can remove the sugar and replace some of the milk with beer (it may make the crepe a little fluffier, too). Also, you can add finely chopped herbs. There are many crepe recipes available but for the most part crepes are easy, because they are just the flour/milk/eggs base for making pancakes without any leavening.

My favorite slightly sweet crepe batter uses 4 eggs, 1 cup flour, 1/2 stick (1/4 cup) of melted butter (add a touch of salt if your butter is unsalted) and a spoonful of sugar, then add milk until the batter is fully liquid. Heat up your skillet nice and hot, then drop a ladle of batter in the middle and swirl it around by tilting and rolling the pan until the batter stops moving. (the French actually use a squeegee or scraper to spread the batter instead, but it really doesn’t make a difference). Let it cook until solid and slightly brown, then flip and cook until brown on the raised parts of the other side.

However, you will mess up the first crepe in the batch. It always happens because the pan needs proper even heat and lubrication before crepes will cook properly. After that they should come out just fine.

IF you want a more savory crepe, you can remove the sugar and replace some of the milk with beer (it may make the crepe a little fluffier, too). Also, you can add finely chopped herbs.

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