Crepes are a great breakfast treat. They are delicious, light and easy to prepare with the help of a crepe maker. They also go great with fruit, nut, syrup and cream accompaniments, making them a taste bud delight. Crepes can also pair with cheese, ham and other unconventional treats for a savory delight.
What is a crepe?
A crepe is an extremely thin, roundish pancake. The crepe can be either sweet or savory, depending on the type of flour used to make it. It can also take a number of fillings, and can be eaten either hot, warm or cold. The main ingredients in crepes are wheat or buckwheat flour, eggs and milk.
Sweet crepes are ideal for breakfast serving. They can be filled with Nutella spread, fruit jams, custard, maple syrup or actual fruit slices. Savory crepes, which are made from non-wheat flours such as gluten free buck-wheat, can be served for lunch with cheese, eggs, ham or mushrooms, as well as other meat products. To spice up your crepe, you may consider adding butter and other ingredients to your batter. Refrigerating your crepes will help you get an airy texture.
How does a crepe maker work?
Crepes can be a hassle to make. They usually involve batter preparation, lots of swirling it around a pan and flipping to get it to cook over both sides. You will need to regulate your heat and butter levels, as well as your batter’s consistency to get tasty and great looking crepes. Or you could use a crepe maker.
Crepe makers take under two minutes to make each crepe. You only need to prepare your batter and be ready to go. After heating up the crepe maker by connecting it to an electrical outlet and hitting the switch, you should then pour the batter into a dipping pan. This is included with your electric crepe maker.
The buttered crepe maker is placed gently into the dipping pan for some time, where it will collect a layer of batter. After about 90 seconds, the crepe is ready! For thinner crepes, you should hold the crepe maker for a shorter time in the dipping pan.
Some tips for the perfect crepes
You should refrigerate the batter for at least an hour to relax the dough. This will help make it more airy, which will help get the crepes ultra thin.
When making crepes over a pan, it should be thick bottomed so as to heat evenly. Using a light or nonstick pan may cause uneven browning.
You should only raise temperature levels slowly to avoid making inconsistently textured crepes. The crepe will also stick on parts that are not hot enough, which could make your preparation process harder.
You should over butter the pan before making your first crepe. The butter should be just enough to cover the bottom of your crepe. If you are using a stick of butter, swirl it around the pan for a better crepe. You should also swipe the stick on the pan after every fifth crepe.
You should wait until the crepe’s surface is no longer shiny before flipping it. It will be more likely to tear if you flip it before it becomes brown.