HOW TO USE YOUR CLASSIC CREPE MAKER
1.Prepare one of the batter recipes an hour or more ahead. Plan to use up all of the batter
2.Pour the batter into a shallow dish or pie pan, either glass, metal or foil, slightly larger than the crepe maker. Plug into
3.Turn crepe maker over (light ìonî) and dip into batter at a slight angle, than flat, to quickly coat surface almost to edge.
4.Remove from batter and set on legs. Light will go ìoffî. Dipping and removing should take no more than 3 seconds. Crepe is done when
5 ..Invert crepe maker over plate covered with a paper towel or napkin. If crepe does not drop off, loosen at edge with small plastic spatula or table knife. (It is not necessary to brown other side.)
6.Continue making crepes - no waiting is required. Repeat dipping as above. The
7.Stack crepes as you make them. No waxed paper is needed between them. You can keep crepes moist as you make them by covering stack with a cloth, paper towel or foil. This isnít necessary for crepes that will be filled and/or sauced and heated.
8.If your crepes are not as dry or crisp as you like them, merely disre- gard the
CREPE COOKING HINTS
The first crepe or two may be lacy or have holes, particularly if the batter is frothy from
4 not stick to the crepe maker if the batter is too shallow and the
maker touches the bottom of the dish. You can save any small amount of batter if you like.
If crepes stick to maker, check recipe - recipes using oil in place of butter or margin or recipes including sugar can stick slightly. You may need to wipe surface of crepe maker with a bit of butter on a paper towel before the first crepe or between each dipping.
If crepe maker is dipped and kept in the batter too long, the batter will not adhere to the
OTHER HELPFUL CREPES HINTS
In all crepe batters, the proportions of flour, eggs and liquid can be varied to produce a thin, lacy crepe, a sturdier, thicker crepe or an
As the pancakes come off the heat, you can eat them right away spread with some butter or jam (or both) or quickly rolled around your favorite fill- ing. More likely, youíll want to let them cool either to stuff and bake them later that day or to refrigerate or freeze them for future use.
Donít stack hot pancakes or the resulting steam will make them gummy and cause them to stick together. Cool the crepes briefly on a rack and then stack them between sheets of waxed paper. Wrap them tightly in plastic and refrigerate them for up to a week. To freeze them, I wrap stacks of eight in plastic and then again in foil. This way, I can take out the number typically called for in recipes and leave the rest of my frozen batch undisturbed. Crepes will keep for months in the freezer. Defrost them in the refrigerator until theyíre pliable.
There are so many world foods that are related to the crepe. These might include Mexican Tortillas, Russian Blinis, Jewish Blintzes, Hungarian Palascintas, Chinese Egg Rolls, Italian Manicotti and pancakes of every
country. There are so many versions of crepes and variations in fillings |
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and sauces that you really can do anything you like - perhaps youíll | 5 |
create a new dish! |
