This is one of my husbands favourite breakfasts. When I first made it I used a recipe I found online. But I’ve tweaked it a lot since then – adjusted quantities, removed some ingredients. Sometimes it’s better to adjust the recipe rather than simmer in frustration just because it’s not working as they say it would.
2½ cups flour
2 tablespoons vanilla essence
½ teaspoon salt
2 tablespoons brown sugar
Put everything except the flour in a mixing bowl and whisk. Then slowly add in the flour. When done you’ll have a runny batter. It needs to be a bit runny for easy spreading on the pan, and so that the crepes are thin and light. This also means they’ll cook very fast, about 30 seconds on each side (highest heat on my gass cooker).
Use a small frying pan. They’re nicer when small, and it’s easier to spread the batter evenly. Oh! You’ll need some cooking oil on the side for the pan. Also, put some of the batter into a cup, for easy pouring onto the frying pan or use a small ladle. Here’s the sequence:
1. Put a teaspoon of oil in the frying pan, let it get hot, but not smoking hot (for the first one only, because the pan is still cold), spread it around
2. Pour in some batter, about the measure of a small ladle, or you can just use a small ladle instead of a cup if you have one. Spread the batter quickly and evenly.
3. In about 30 seconds it should be ready to turn. Don’t let it brown much. Turn, wait another 30 seconds-ish, and it’s done. Add oil to the pan and purin the next ladle of batter, no need to wait for the oil to get hot again, just spread it and add the batter.
I was having a clumsy morning one time and I just happened to be making crepes. I burned them all. They’re supposed to be soft, but that day all of then were crispy! HE LOVED THEM!! He hasn’t liked the soft version since. Today I’m making the soft version (^_^)
When done, serve with honey and a squeeze of lemon. Just throw them on a plate, drizzle some honey on top, then squeeze some lemon.
they were too soft. I like them better crispy.
If you want to be fancy you can roll them up individually like in the photo below.
I had some dhania from my sister-in-law’s garden, so towards the end I decided to experiment. I threw a few leaves into the batter.
Then I got excited and added some grated carrot that had I in the fridge.
He tried these as well:
With dhania Rating:
couldn’t really taste the dhania
With dhania and carrot Rating:
It’s true, the dhania taste didn’t come through unless you bit into a really chunky piece. I guess it’s just good for garnish in the crepes (^_^) I think they look nice, but I probably will not do the dhania thing again. Maybe the carrots, the texture difference was nice, I liked it.