Mysticl's Crepes
| Prep Time: 5 min | Serves: 8 |
| Cooking Time: 5 min | Yield: 8 crepes |
Crepes the way my grandmother taught me :) This makes between 10-12 crepes and depending on how hungry your gang is, should serve 3-4. I said it serves 3 on the recipe cause my fellas like 4 crepes each, they are a hungry lot, but the recipes scales very easily. My crepes are usually about 8" in diameter. By the way in case you didn't know Ghee is just clarified butter ... you can use melted butter as well if you like.
Ingredients
- 120 g Robin Hood All Purpose Unbleached Flour
- 120 g Organic Stoneground Whole Wheat Flour
- 5 egg
- 1 1/4 cups 3.25% Milk
- 1 tsp Salt*
- 1 tbsp Sugar*
- 1 tbsp Butter
Directions
Whisk all ingredients together in a large bowl until it is about the consistency of white or carpenter's glue ;) If it is too runny, add more flour ... too thick, add more milk. Let rest a few minutes. You want the batter to be thin enough to swirl but not so thin that spreads out too fast in the skillet. Resting allows bubbles to disperse and flour absorbs more moisture.
Heat a non stick skillet over medium heat. Add a small amount of clarified butter (ghee) just enough to LIGHTLY lubricate the surface a little and portion about 1/3 cup (one ladle full) in the center of the pan. Swirl the pan by hand to spread the batter evenly to fill the bottom of the pan and a little up the sides until batter begins to thicken and no longer runs. After a few seconds the top should begin to look dry. Gently flip and cook other side. keep warm until all crepes are done and serve with your favourite toppings. The french like to sprinkle sugar and lemon juice on their crepes but I like good ol' Maple syrup. Fruit or savoury fillings would also be nice.