"How to make a crepe?", you ask... Actually, it is a lot more
simple than you may imagine.
Crepe batter has only a few ingredients: eggs, milk or water, flour,
melted butter or oil, and a little salt. But the proportions of these
ingredients are very important. Too much or too little of any one and
the batter will be too thick or too thin, will stick to the pan or
Crepe batter can be mixed up by hand, with a rotary or electric mixer,
with a whisk or, simplest of all, in the blender. Most crepe recipes
direct you to refrigerate batter about an hour before baking. This
allows the foam incorporated during mixing to disappear and, more
importantly gives the flour time to absorb some of the liquid. This may
mean that batter becomes a little thicker after standing than it was
when you mixed it.
The proper consistency of almost every crepe batter is like thick
cream. Feel free to add a tablespoon of flour, if batter seems too
thin, or a tablespoon of milk if it seems too thick. Adding more than
that shouldn't be necessary.
"We show you how to make a crepe..."
Pour in batter. Tip and swirl the pan so batter completely covers the
bottom of pan. The trick is to discover exactly how much batter this
takes, and then to add that amount of batter each time. The amount that
it takes to make a crepe will vary with the crepe pan size used. The
first few crepe trials
will show you.
2. Step Two.
During the baking process, the batter should begin to set immediately. Medium to
seems best for most crepe making. Again, the first few crepes will
allow you to adjust your range temperature just right. Achieving the
perfect range setting is a matter of some trial and error.
3. Step Three.
The baking crepe is finished on one side when it appears dry on top and the edges begin to brown.
loosen the crepe's edge with a spatula or turner. Turn crepes with a flip of the
wrist and brown the other side, if you wish. But because the crepe filling
goes on the un-browned side, it isn't necessary to brown both sides.
"How to make a crepe?"... Now you know!
Conclusion: Making a crepe isn't a complicated science.
However, you should definitely approach your crepe recipe with a sense
of experimentation and a bit of adventure.