StrawberryCaramel Crêpes with Mascarpone Cream » Chez Bonne Femme
Place the milk, eggs, sugar, vanilla, and salt into a blender. Whiz for 5 to 10 seconds to blend until smooth. Remove the lid, add the flour, cover, and blend again until completely smooth, about 30 seconds. Remove the lid, pour in the melted butter, cover, and blend until combined, about 10 seconds more.
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Hold the pan's handle in one hand and pour in 3 to 4 tablespoons (45 to 60ml) batter, swirling and tilting pan immediately to spread batter in a thin, even layer over bottom of pan. Let cook until top looks dry, about 20 seconds. Using a thin metal or nylon spatula, lift one edge of crepe.
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Lightly coat your seasoned, pre-heated crepe maker using your Sephra greaser (you can also use cooking spray, oil or butter.) For a 14″ crepe, use the ladel to spoon 4oz (1/2 cup) of batter onto the center of the crepe maker; Using the T-Spreader, Spread the crepe batter around the maker in a steady, counter-clockwise, circular motion.
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Directions. Whisk flour and eggs together in a large mixing bowl; gradually add in milk and water, stirring to combine. Add salt and melted butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe.
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Buy it: Chefman Electric Crepe Maker & Griddle ($29.99), amazon.com. Beyond making great crepes, this inexpensive countertop kitchen appliance is a multi-use griddle that can make breakfast staples like eggs and bacon as well as creative uses like making cheese crisps and cookies.
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In a mixing bowl, mix together the eggs, milk, water, salt, and butter. Whisk or beat until smooth. For this, you can use a batter mixer or just a simple whisk. Slowly add the flour into the batter until it's well combined and smooth. Allow the batter to rest for at least 30 minutes (up to 2 hours).
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Heat the pan to medium heat. Once the pan is heated, add about 1/4-1/2 cup of batter to the pan. You can also use a crepe pan if you have one! Add the Batter to the Skillet: Pour the batter into the center of the pan. Using a circular hand motion, move the pan to spread the batter into a thin and even circle.
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Instructions. In a large mixing bowl and sift in your plain flour. Make a small well in the centre and add the egg and egg yolk. With a large whisk, start whisking the eggs into a small amount of the flour whilst also pouring in the milk slowly. You will end up whisking a small area, and then gradually as more milk is added, taking a larger.
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Make Batter: Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed. Chill the homemade crepe batter for at least 30-60 minutes if possible, or up to 1 day. Cook: Heat a large non-stick skillet over medium heat. Grease lightly with cooking spray or butter, if needed.
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Spray with nonstick spray or brush with melted butter. Pour batter into dipping pan. Invert crepe maker on top of batter and count to 5. Place crepe maker back on base and allow crepe to cook for about 60 seconds. Use plastic spatula to loosed edge of crepe, and flip off maker onto a plate.
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Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor. If you don't have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20-30 seconds until everything is combined.
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Add the flour, eggs, salt, vanilla extract, melted butter, and sugar into a large mixing bowl. Use a whisk or an electric mixer to gradually beat the milk until a smooth batter forms with no lumps. A crepe batter is always thinner than a pancake batter recipe, and that's normal. Let the batter rest for 10 minutes.
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Wipe the domed part of the crepe maker with oil. Wipe off any excess. Set the machine to low. Place the pan on unit. Preheat it for 4 minutes. (Dad used a stopwatch; he was very precise.) Dip the inverted pan into the batter about 1/4 inch. (You can make the batter in a blender, let it sit for an hour, hand stir slightly, and pour it into a 9.
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Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat the crepe maker. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip.
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Loosen the edges of the crepe with a flexible silicone spatula. Slide the spatula under the crepe, make sure it doesn't stick to the pan, and flip it over. Cook on the other side just briefly, for about 10 seconds, until set. Transfer on a plate. Repeat with the remaining batter.
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