Crêpes
Makes 12 Crêpes (1/2 pack)
These have been part of my repertoire for years now.
The “secret” is to simply strain the mix to remove lumps. The other tip is to add a touch of water before cooking to reach a consistency of thick whipping cream: The perfect consistency by the way.
Don’t just think sweet treats, these also make a great & easy dinner.
One pack makes 24 Crêpes
Recipe for 1/2 pack, about 12 Crêpes
Ingredients:
You’ll need:
250 g Gusto Pancake & Baking Mix
2 eggs (see recipe below for vegan option)
2 tbsp melted butter
2 - 2 1/2 cups milk of choice
Water to thin out batter
Directions:
Place flour in a large bowl.
Make a well in the center and pour in milk, beaten eggs and slightly cooled melted butter.
Whisk until batter is smooth. Batter should be the runny consistency of thick whipping cream. Add in 1-2 tablespoons extra milk, or more, as needed.
Strain the mix through a sieve into a clean bowl. Rest the batter, see below.
BLENDER METHOD
Add all the ingredients into a blender. Blend until batter is smooth, about 10 seconds. Strain into a clean bowl.
REST
Let batter rest 10-15 minutes.
Preheat a 10-inch nonstick pan over medium heat. Check consistency of batter again, if still too thick now is the time to add more water or milk to thin out.
COOK Crêpe
Lightly grease pan with butter or oil.
Mix the batter lightly with a whisk. If batter has thickened add some water. (See notes.)
Pour about 1/3 cup of batter into the centre of your hot pan. Swirl around in a circular motion to evenly coat the bottom of the pan, spreading the batter around the edges. Fill in any gaps with a little extra Crêpe batter if needed.
Place pan back on the heat.
FOR SOFT Crêpes
Let crepe cook until the surface has set and the underside is slightly golden, about 1 minute.
Gently flip Crêpe and cook until set, about 30 seconds to 1 minute.
Repeat until all the batter is used up, mixing batter before pouring out each one.
FOR CRISP EDGES
Cook crepes until the edges are starting to brown and crisp slightly, about 1 ½ - 2 minutes. Flip and cook for a further 30 seconds until the Crêpes develop browned spots.
Repeat until all the batter is used up, mixing batter before pouring out each crepe.
Stack cooked Crêpes on a plate.
Serve warm.
Notes:
Gluten free batter thickens considerably after settling. Once strained, allow to rest and before making add water to reach desired pourable consistency of thick whipping cream. You may need to play with a little but if batter is not spreading nicely then add some more water and whisk again.
There is a touch of sugar in these but I have tried them for savory options many times.
Try them with:
Lemon & sugar
Mushroom & cheese
Spinach & ricotta
Berries
Jam
Chocolate spread & bananas
Vegan Option:
250 g Gusto Cake & Waffle Mix
1 1/2 cups unsweetened plant milk
1/2 cup water
sparkling water or regular water to thin out
Directions:
Proceed as recipe above, omitting the butter or oil as it can make them heavy.