The last article to round things up is a recipe. This way I can practice giving stupid simple instructions just as how writing code for computers should be and have something yummy to eat at the end as well. The recipe that I used was taken from Entertaining with Beth’s website. It is my go-to recipe when I am craving a breakfast treat.
However as with most recipes, there are always a few things that you wish you were told before attempting it. Don’t get me wrong, the recipe is a really good one, I just have my 2 cents to add.
Click HERE to view the full recipe there is even a helpful video that you can watch!.
- Take your milk out of the fridge in advance. Milk that is too cold will cause the butter to form clumps in your batter.
- For maximum flavour, use full cream milk. Back in Singapore, I usually use Meiji brand and the batter achieved good consistency immediately. (good consistency = much thinner than pancake batter, flows off your ladle easily, just slightly thicker than water)
- However, Australian milk seems to have higher water content and using the same ratios created a very watery batter. To correct this, you can either just add in more flour or simmer the milk beforehand to reduce the water content. Adding flour will result in crepes that are less rich tasting (recommended with savoury fillings) and using reduced milk will get you buttery and milky crepes (good for dessert fillings).
- The crepes take quite awhile to cook on the pan. You may end up eating while making them.
- Stir the batter each time you spoon out a portion to pour on the pan. Due to point 4., the butter in the batter can separate. You do not want uneven butter distribution, do you?
Okay I shall end it at point 5. I’m trying to be helpful, not confuse you any further. Good luck!