I've decided to try and do more cooking again and I thought I'd go back to last year's recipe. But I couldn't find it, because the post never got finished. So another search and I found another recipe, which also seemed rather good. Plus I wanted to try out my new crepe making tool, which I got for Christmas.
I originally thought that I should halve it, since it's just the two of us. The recipe didn't mention the number of pancakes it would give and last year, I froze the remaining pancakes for future desserts, which worked very well. So here is the full recipe in metric:
Makes 14, at diameter of 20 cm
3 dl semi-skimmed milk
3 large eggs
30 ml oil
3 tbsp granulated sugar
½ tsp salt
115 g plain flour
oil for frying
- Place all ingredients in a large bowl and quickly whizz with a hand blender to get a very thin batter, almost like water.
- Leave to stand for at least 20 minutes, preferably longer, like overnight.
- Heat up a flat frying pan of about 20 cm inner diameter to medium-high heat and brush with a little oil.
- When it has heated up fully, stir through the batter and pour ½ dl into the pan, then swirl around to get the batter to spread across the whole pan. If you have a crepe making tool, this is when it should be used to spread the batter quickly and evenly.
- It shouldn't take too long for the crepe surface to go dry and then using a spatula, loosen carefully around the edges.
- By now the edges will have started to go brown a bit, so carefully lift the edge, slide the spatula under and turn the crepe over.
- Let fry on the second side for 10 - 15 seconds, then remove onto a large plate. If the pan looks dry, brush with a little oil again, stir through the batter and repeat the procedure with the next crepe.
As it turned out, in my "greed", I'd picked a crepe making tool that was a bit too large for my frying pan, so I couldn't use it and had to swirl to spread the batter. Still the crepes turned out reasonably thin and delicate, no toughness anywhere and I only tore a couple as I rushed to insert the spatula under them for the turning.
Sadly I can't remember my thoughts last year when I made the first recipe now, but this second one was good and easy. I will try to make them with butter next time, I think that will add a richer flavour. I'll see if I can find a smaller crepe making tool, so I can get the crepes really nice and thin.
I have no comment from Lundulph, but he happily put away 5 of the crepes, two savoury ones, with lovely Hungarian salami and baked beans, and for dessert, two with marshmallow fluff, milk chocolate crumbs and desiccated coconut and one with fig jam. I had two, though I probably should have stopped after the first one, it was surprisingly filling. The remaining seven crepes are now folded and frozen.
What I can say is that the batter turned out so thin, I was worried it wouldn't work at all, but it did!