How to make Crepes...pictures included

[LadyLuck]

Sorry it took so long to make this, I got a little sidetracked, and lazy :D

...here it is…Both my parents were in the kitchen making dinner, so instead I decided to take pictures and my mom was making the crepes…since I make a huge mess apparently, I stuck to taking pictures!

What you will need:
Flour
Milk
Water
Eggs
Salt
Sugar
A bowl to make the mix in
A Ladle
A tea spoon
A table spoon
A whisk
A Frying Pan

How to make the mix

Pour about 700ml of water in the bowl
Add 700ml of Milk to it

http://i2.photobucket.com/albums/y9/ginger_rawks/DSC_8043.jpg

Add 10 Table spoons of Flour to the mix

http://i2.photobucket.com/albums/y9/ginger_rawks/DSC_8045.jpg

Add 1 tea spoon of salt
Add 3 tea spoons of sugar

http://i2.photobucket.com/albums/y9/ginger_rawks/DSC_8048.jpg

Add 5 eggs

Now mix it well, make sure that the eggs are well mixed as well.

I use a whisk which makes it a bit easier, make sure there are no clumps in there either.

http://i2.photobucket.com/albums/y9/ginger_rawks/DSC_8055.jpg

You can make it as thick as you want by adding more flour, if its TOO thick add some more milk and water to it. It shouldn’t be too thick but it shouldn’t be too runny either, in between is good.

http://i2.photobucket.com/albums/y9/ginger_rawks/DSC_8061.jpg

The Cooking Part:

Put the frying pan on the stove and let it heat up, set it to HIGH at first, and once its hot you can turn it down to 7.

Grab a teacup and fill it with cooking oil. (we use regular olive oil)

Pour about HALF a table spoon in the frying pan before putting in the mix, you have to do this everytime you make a pancake. Spread it around.

http://i2.photobucket.com/albums/y9/ginger_rawks/DSC_8068.jpg

http://i2.photobucket.com/albums/y9/ginger_rawks/DSC_8076.jpg

Pouring the mix:
Use a medium sized ladle as shown.

http://i2.photobucket.com/albums/y9/ginger_rawks/DSC_8065.jpg

One full ladle will make one full sized crepe.

http://i2.photobucket.com/albums/y9/ginger_rawks/DSC_8079.jpg

Pour it in the centre of the pan, and then in a circular motion spread it around the pan.
http://i2.photobucket.com/albums/y9/ginger_rawks/DSC_8080.jpg

http://i2.photobucket.com/albums/y9/ginger_rawks/DSC_8081.jpg

http://i2.photobucket.com/albums/y9/ginger_rawks/DSC_8082.jpg

After about a minute or so of cooking, take the spoon dipped in oil and pour a few drops on the top of the crepe as you will have to flip it over and you don’t want it to stick, lift one side of the crepe up with the spoon dipped in oil, and run it underneath the crepe around the edges to loosen it.

http://i2.photobucket.com/albums/y9/ginger_rawks/DSC_8084.jpg

FLIPPING THE CREPE:
Ok, I know the first time I did this, I should have worn a helmet and safety goggles…There was crepes EVERYWHERE!!!

Step 1: Make sure there is no one around you, at least within a 10 foot radius, you never know!

Step 2: Lift the pan off the stove and take a couple of steps back, shake the pan up and down a little just to make sure the crepe is loose and not stuck to it.

Step 3: Tilt the pan down wards so the crepe’s top slides to the edge of the pan, then flip it upwards.

http://i2.photobucket.com/albums/y9/ginger_rawks/DSC_8089.jpg

http://i2.photobucket.com/albums/y9/ginger_rawks/DSC_8090.jpg

http://i2.photobucket.com/albums/y9/ginger_rawks/DSC_8086.jpg

My dad got excited and wanted to give it a try....

http://i2.photobucket.com/albums/y9/ginger_rawks/DSC_8092.jpg
..and as you can see...he was standing awfully close to the door...the crepe didnt make it

Step 4: It takes patience and practice, but well worth it impressing guests, girlfriends etc

You want to make sure that both sides are a nice golden brown.

http://i2.photobucket.com/albums/y9/ginger_rawks/DSC_8087.jpg

And VOILA, done.
http://i2.photobucket.com/albums/y9/ginger_rawks/DSC_8088.jpg

Very easy to make, doesn’t take a lot of time.

Hope this helped, if you guys need any help, let me know

Enjoy

[Kritafo]

Thanks for posting! Looks great, I may try in the morning.

[nismodrifter]

Looks almost exactly like making pancakes from scratch. The flipping part is too risky haha. :D Wonder how many Beyonders will be scraping these off the floor tomorrow morning :D.

Great write-up!!

[dj_rice]

Your pan/temperature is too hot hence all the burnt areas, there should be no brown parts, it should be uniform lightly golden around just like making an omelette











Carry on

[LadyLuck]

Originally posted by dj_rice
Your pan/temperature is too hot hence all the burnt areas, there should be no golden or brown parts, it should be uniform all around just like making an omelette

Carry on

thats actually not burnt...and clearly theres a difference in cooking it in a frying pan vs. what they use in restaurants or where ever they make them.

You can set your temperature to whatever you want, the lower you set it the longer it will take to cook, obviously.

And this is how i like mine :D...you make yours the way you want it.

[Hakkola]

Originally posted by LadyLuck


thats actually not burnt...


:werd: They're always brown like that when you make 'em at home.

[dj_rice]

Originally posted by Hakkola


:werd: They're always brown like that when you make 'em at home.


Wrong, proper crepes should never have any brown spots, that is due to hot spots in the pan/stove top element, properly cooked crepes should be uniformly cooked all around like this

http://upload.wikimedia.org/wikipedia/commons/0/09/Crepes_dsc07085.jpg

But to attain these results you need to have a proper crepe cooking surface like this

http://somervillenews.typepad.com/the_somerville_news/images/crepe1.jpg

But enough of me being as ass, good write up, what did you use as stuffing inside the crepes?Savory or sweet

[LadyLuck]

^ Those crepes were not cooked in a pan.

as for stuffing, I stick to nutella, Jam and sour cream is tasty as well :)

I dont think your being an ass...I say make some yourself and see if you can do it without the brown spots :D

[saiyajin]

Originally posted by dj_rice



Wrong, proper crepes should never have any brown spots, that is due to hot spots in the pan/stove top element, properly cooked crepes should be uniformly cooked all around like this

http://upload.wikimedia.org/wikipedia/commons/0/09/Crepes_dsc07085.jpg


But enough of me being as ass, good write up, what did you use as stuffing inside the crepes?Savory or sweet


thats cuz they have this type of element that heats it evenly all around


xCdwWzEZnj4

[dj_rice]

Originally posted by LadyLuck


as for stuffing, I stick to nutella, Jam and sour cream is tasty as well :)

I dont think your being an ass...I say make some yourself and see if you can do it without the brown spots :D


Nice and simple fillings :thumbsup: add a sprinkle of powdered sugar on the top with a mint leaf and you have an awesome presentation, and I wasn't bashing on your writeup perse, just correcting your directions given to the people to make proper ones :rofl:


Is this a cookoff challenge your throwing down here?:devil:

[LadyLuck]

Originally posted by dj_rice



Nice and simple fillings :thumbsup: add a sprinkle of powdered sugar on the top with a mint leaf and you have an awesome presentation, and I wasn't bashing on your writeup perse, just correcting your directions given to the people to make proper ones :rofl:

Is this a cookoff challenge your throwing down here?:devil:

I respect your effort at correcting me, but before you do that...you need to realize that not everyone has the proper equipment sitting around in their house to make crepes...but everyone DOES have a frying pan.

This is just the next best thing.

As for the cook-off, bring it on. Ill make sure to take pictures of my next round of crepes with fewer brown spots just and add them to this thread for your viewing pleasure.

Oh and one last thing, those brown spots do not change the flavor of the crepe at all.

[dj_rice]

Originally posted by LadyLuck


I respect your effort at correcting me, but before you do that...you need to realize that not everyone has the proper equipment sitting around in their house to make crepes...but everyone DOES have a frying pan.

This is just the next best thing.

As for the cook-off, bring it on. Ill make sure to take pictures of my next round of crepes with fewer brown spots just and add them to this thread for your viewing pleasure.


Thank you for your calm rebuttal, from my analysis, the reasoning for the brown spots are a combination of possibly a warped frying pan surface, the old skool heating coil stove, a gas flame stove would possibly give better results being the flame will be spread evenly across the frying pans cooking surface and better technique in spreading the batter around evenly and thinly could help your crepe making in the future


As for the cook-off, you don't know who your challenging here as I am a former culinary school alumni :facepalm:

[LadyLuck]

Originally posted by dj_rice



Thank you for your calm rebuttal, from my analysis, the reasoning for the brown spots are a combination of possibly a warped frying pan surface, the old skool heating coil stove, a gas flame stove would possibly give better results being the flame will be spread evenly across the frying pans cooking surface and better technique in spreading the batter around evenly and thinly could help your crepe making in the future


As for the cook-off, you don't know who your challenging here as I am a former culinary school alumni :facepalm:

Well, Mr. Know-it-all, ill make sure to buy another new frying pan (even tho the one in the pictures is new too, but thats ok), while im at it...ill go get a new, more modern stove...and ill definatly work on my technique.

Now..lets see your crepes.

[ZorroAMG]

LOL at rice. Let it go.

:D

Good write up, Lady!

[The_Rural_Juror]

Originally posted by dj_rice

I am a former culinary school alumni :facepalm:


You got kicked off an alumni?:rofl:

[LadyLuck]

Thanks Zorro :)

Im not being an ass, there's no use in even defending my own technique as there is many ways to make crepes, this is just the easiest

:drool:

[D'z Nutz]

God damn it, I'm craving crepes now.

This is what we need more of in this section: "How to make ______". Good write up!

[badatusrnames]

How do you become a former Alumni? Go back to school?

[dj_rice]

Originally posted by badatusrnames
How do you become a former Alumni? Go back to school?



:rofl: :rofl: I was trying to make it sound all cool but should of just put graduate



But yes keep the writeups coming LadyLuck, I'm just messing, dont let it discourage you

[Hakkola]

Originally posted by dj_rice



Wrong, proper crepes should never have any brown spots, that is due to hot spots in the pan/stove top element, properly cooked crepes should be uniformly cooked all around like this

http://upload.wikimedia.org/wikipedia/commons/0/09/Crepes_dsc07085.jpg



IMO, those look gross. Japanese crepes? Different from Euro crepes?

I always eat mine with ice cream, or whipped cream and berries. When I was a kid I would roll them up with sugar or chocolate ice cream.


Originally posted by dj_rice


..the reasoning for the brown spots are a combination of possibly a warped frying pan surface, the old skool heating coil stove, a gas flame stove would possibly give better results being the flame will be spread evenly across the frying pans cooking surface and better technique in spreading the batter around evenly and thinly could help your crepe making in the future



I use a pretty new pan, and a gas flame stove and it still does the brown spots, though not as bad as in lady's post.


Originally posted by D'z Nutz
God damn it, I'm craving crepes now.

This is what we need more of in this section: "How to make ______". Good write up!

I had them for breakfast too. :thumbsup: Crepe day I guess.

[legendboy]

http://www.youtube.com/watch?v=rcXUlvh4J-Q

^Favorite show

[Kritafo]

I just got back from superstore and bought Iberries and mint. There are lots of different berries right now, blackberries, strawberries. That is what we will be having and/or with creme cheese. That is how my mom always did them. I haven't ever made them, so I am crossing my fingers.


Regardless, homemade is always different than restaurant stuff. I am less fussy if I get a brown spot on mine at home than I am when it is cooked by a "pro"

btw...my kids can't wait. Thanks again.

[n1zm0]

Half burnt or golden, I'm happy as long as it's edible, to I suck at cooking..
I usually put 2-3 breakfast sausages and I'm happy (I'm a salty food person) the closest to this I can make are 'chinese pancakes': dried shrimp n green onion, squirt a little Sriracha, roll it up n :drool:but again, cooked but not 'burnt-burnt', I'll eat it np .

[Godfuader]

On a bit of a tangent. If anyone of you head to NYC...check out CREPERIE NYC in the Lower East Side. Its a hole in the wall...but the best Crepes I have ever had. It was featured on Food Network for THROWDOWN WITH BOBBY FLAY. He went to Creperie NYC for training. Definately worth the detour.
http://www.creperienyc.com/

[Amysicle]

To add to LadyLuck's great post, if anyone is interested in practicing that flipping motion without the mess of practicing on crepes or pancakes, just try it with beans.

I think I remember seeing on Alton Brown's show that you can use a handful of beans with one different coloured bean and try flipping those instead. The different coloured bean will let you see how well it's migrating around the pan. You don't need to flip it very high to get results.

[nonlinear]

nice post LadyLuck. i especially like the action shots of the flip. haha the description of your excited dad was funny.

also, although dj_rice is being critical of your crepes, he's just trying to help you perfect them, so don't take it personally or let it get to you. actually, next time you make them see what you can do to improve them. dj_rice has been really helpful to me in the past, e.g. when i was trying to make a cheddar bechemel for some steamed cauliflower (haha i had no idea what a roux or bechemel even was before that!)

[LadyLuck]

thanks for the feedback nonlinear.

I didnt take it personally at all and appreciated his feedback as well.

He can be critical all he wants lol, as I said before, this is how I make them and I love them just the way they are.

Anyone else using this thread to make their own crepes is more then welcome to follow his advice, although there wasn't much of it.

To me, they are perfect...if you don't think so...you dont have to eat mine...make your own!!! :D

[Kritafo]

mine were fantastic. I think we will do them again next weekend.

[Amysicle]

Originally posted by nonlinear
e.g. when i was trying to make a cheddar bechemel for some steamed cauliflower (haha i had no idea what a roux or bechemel even was before that!) Pft. What about me?

[nonlinear]

Originally posted by Amysicle
Pft. What about me?

yea, you helped out too, but i was trying to help her interpret dj_rice's comments

[LadyLuck]

Great to hear Kritafo!

[EK 2.0]

Originally posted by LadyLuck

To me, they are perfect...if you don't think so...you dont have to eat mine...make your own!!! :D


thanks again, for the invite to enjoy the sweet, sweet "crepes"...

[LadyLuck]

Thought I'd bump this and see if anyone else has attempted to make some of their own crepes...and how many of you ended up scraping them off your floors and/or ceilings ;)

[JAYMEZ]

Awesome!!! I have all the ingredients muahha , time to eat!

[Aleks]

Originally posted by LadyLuck
Thought I'd bump this and see if anyone else has attempted to make some of their own crepes...and how many of you ended up scraping them off your floors and/or ceilings ;)

mmm Palacinke...

My mom sometimes makes these for me when I go over for a visit. I like them with Nutella or Jam.

[snoop101]

I make mine the german way. yummy yummy.

Anyways the key is your water. I make mine with a little more water then milk. Also I use a frying pan that is pretty thick and I dont crank up the heat. so its nice and cooked, but not "brown".

Another thing that my mom used to make and its so damn yummy is Crepe soup. Pretty much broth with cut up crepes in it. Sooo good.

[LadyLuck]

Originally posted by Aleks


mmm Palacinke...

My mom sometimes makes these for me when I go over for a visit. I like them with Nutella or Jam.

Another bosnian? :clap:

[Aleks]

Originally posted by LadyLuck


Another bosnian? :clap:

Montenegrin.

[van]

mmmm crepe..my version (well my gf's version ha ha)

http://photos-e.ak.fbcdn.net/hphotos-ak-snc1/hs028.snc1/3169_72097875115_512760115_1563180_984061_n.jpg

[Alterac]

Im going to whip some up this weekend also.:D

Only thing im going to do different is to let the mix sit for an hour so the bubbles come out of it, it helps prevent the crepes from tearing during cooking



Beyond cook-a-thon! haha..

[403Gemini]

okjOzLfshao

[a social dsease]

Tried it myself today. Pretty tasty and fairly easy to make, except the first one didn't go so well...

http://i2.photobucket.com/albums/y13/scottc420/P8090043.jpg


It took awhile to dial in the temperature and the thickness, but after about 10 attempts I figured it out. Never did get the hang of the flip however:(

In order to spice things up, I made a bacon & cheese crepe. Instead of using oil to grease the pan however, cook a single piece of bacon and leave the fat in the pan. Remove the bacon from the pan and slice into little pieces, then pour the batter into the pan with the bacon fat. Immediately throw the bacon pieces into the crepe so they get cooked into the batter; if you wait too long they'll just sit on top and fall off when you flip. Grate some cheese and throw it on just before the flip. Voila, bacon & cheese crepe.

http://i2.photobucket.com/albums/y13/scottc420/P8090047.jpg

[chrispl]

these are awesome with cheese (sugar+cheese mixed) in the middle,and if you want,sour cream and sugar mixed ontop,thats the way my family makes them here and in poland and they are super tasty.

[JC522]

does anyone know where i can purchase a crepe maker, something similar to what they used on tonight's episode of hell's kitchen. It kinda looked like this:

http://dualelectronics.com/shop/images/Alpina%20SF-2501.jpg

*edit: Locally I mean

[nj2Type-S]

^i want one, too!!

[jonnycat]

I've been making swedish pancakes for years. Basically the same just less eggs.

I use a dedicated Cast Iron Pan that is only for the swedish pancakes and coat it with butter instead of oil. I don't air toss them though. I just use a metal spatula, no worries about scratching the frying pan.

I've tried many different toppings, but I always come back to, buttering them (too much is best) and powdered sugar.

Lingon berry jam is the tits too. I can only find it at IKEA though.

[LadyLuck]

Originally posted by JC522
does anyone know where i can purchase a crepe maker, something similar to what they used on tonight's episode of hell's kitchen. It kinda looked like this:

http://dualelectronics.com/shop/images/Alpina%20SF-2501.jpg

*edit: Locally I mean

I watched that episode, and how the chefs butchered the crepes, it looked like a pain in the ass to use.

I'll stick with my pan :)

[wintonyk]

I miss crepes, haha I haven't had something like that in years. Big downside to wheat making you sick.

Anyway when I was younger my grandma used to make Ponnukokur. Its basically the icelandic version of crepe. She usually put brown sugar on and rolled em. But she had the ultimate crepe frying pan. It looked alot like this http://www.icelandic-goods.com/shop/images/pansm.jpg

[Alterac]

I gave it a shot this morning again...But i was super lazy so I tried with that instant pancake mix, just add water. Haha..

I got something more like Pan-Crepes :D

The flipping was the easy part for me, but I was having a bitch of a time getting them thin enought, and not sticking to the "nonstick" pan.

From scratch next time for sure.

[Alterac]

Alright, to ressurect this thread, i did it up again.

3/4 Cup Milk
3/4 Cup Water
1 Cup Whole Wheat Flour
2 Tablespoon of Melted Butter
3 Eggs
1/4 Teaspoon of Salt

Mix in blender

Put in fridge for at least 1 hour to remove excess bubbles.

Used a nice Crepe pan for this try.

Pics:
http://www.pyroelectric.net/uploads/crepes/IMG_0870s.JPG

http://www.pyroelectric.net/uploads/crepes/IMG_0871s.JPG

http://www.pyroelectric.net/uploads/crepes/IMG_0878s.JPG


Tasted great, turned out great imho.

[BlackArcher101]

Anyone try one of these?

http://www.bedbathandbeyond.ca/product.asp?order_num=-1&SKU=13584311&RN=4775&

Looks to be a pretty good price.

[5000Audi]

Originally posted by jonnycat
I've been making swedish pancakes for years. Basically the same just less eggs.

I use a dedicated Cast Iron Pan that is only for the swedish pancakes and coat it with butter instead of oil.

BINGO, my grandpa been making them since i was a lil tot. he uses a cast iron pan for them. and it is only used for creeps too.
i also since getting older have bought one and do that same

To the OP those look yummy. just give her a shot with a cast iron pan next time if you got one and they will be 100X better.. once you go cast iron you wont go back..lmao

[Trini]

as we're on this topic..does anyone find the crepes place at Market Mall smells horrible?

[UndrgroundRider]

Originally posted by legendboy
http://www.youtube.com/watch?v=rcXUlvh4J-Q

^Favorite show

Made a batch using this recipe this morning for my wife. Turned out perfect, just like at the creperies. Thanks!

My favourite filling for a crepe is fresh banana, condensed milk and fresh whipped cream.

[D'z Nutz]

Bump!

LadyLuck: how many people did your recipe serve? I'm gonna try this recipe this weekend.

[LadyLuck]

Originally posted by D'z Nutz
Bump!

LadyLuck: how many people did your recipe serve? I'm gonna try this recipe this weekend.

Served about 4 people, just make sure you dont make em too thick and you should be able to get plenty of them :)

[D'z Nutz]

Great, thanks! :thumbsup:

[jonnycat]

Originally posted by 5000Audi


BINGO, my grandpa been making them since i was a lil tot. he uses a cast iron pan for them. and it is only used for creeps too.
i also since getting older have bought one and do that same

To the OP those look yummy. just give her a shot with a cast iron pan next time if you got one and they will be 100X better.. once you go cast iron you wont go back..lmao
:werd:


Whats your fovorite topping?

[winson2001]

awesome post, I had a dark chocolate banana crepes somewhere in robson st vancouver n I've always wanted to give it a try at home ^^

[Idratherbsidewayz]

Tried substituting in rice flour (celiac gf), and they did not work out. The batter was very runny, the rice flour doesn't seem to want to absorb moisture like regular flour.

Will try again and post up when the magic combination is unlocked...

[wintonyk]

Originally posted by Idratherbsidewayz
Tried substituting in rice flour (celiac gf), and they did not work out. The batter was very runny, the rice flour doesn't seem to want to absorb moisture like regular flour.

Will try again and post up when the magic combination is unlocked...

I have a gf version of this. Rice flour lacks gluten which is what gives the elasticity and ability to bind. When I was younger my mom developed a gf recipe. I think its tapioca flour that does the trick. I will find out.

[D'z Nutz]

Yeah when I tried this recipe it did not work for me at all. It was waaaay too runny and no matter how much flour I added to thicken it, it still didn't work out very well. Too much eggs in relation to the other ingredients too because half the time they ended up coming out omelet-like.


I ended up going with this recipe (serves 8 crepes):

2 eggs
1 cup milk
2/3 cup all-purpose flour
1 pinch salt
1 1/2 teaspoons vegetable oil


Perfect on the first attempt.

[winson2001]

tried this on the weekend, failed :( flipping is the easy part for me, but the crepe has no taste, it smells really good, but no taste at all, tried to add more sugar to the mix after the first one, but dont help much. one thing i noticeis that it wont turn yellow or golden brow, it just stays white.

[BrknFngrs]

I was never a fan of these as a dessert, but they're a killer meal if you wrap up breakfast sausage in them and drizzle them with maple syrup.

[Idratherbsidewayz]

Preparation time: 5 minutes

Cooking time: 10 minutes

Yield: 8 crepes

2 eggs
1 1/4 cups whole milk or half-and-half
2 tablespoons granulated sugar
1/2 cup gluten-free flour mixture
1 tablespoon melted butter
1/2 teaspoon vanilla
1/4 teaspoon almond flavoring
Dash salt

Here's what I made with the Community Natural Foods Gluten Free mix. Came out amazing!!