Crepes anyone? One of the simplest recipes out there, but also seems to be one of the trickiest to master for some people. With Thermomix to do the beating for you, it should be easy as bro.
Tips to remember;
- Keep your batter as cold as possible
- Preheat your frying pan for at least 10 minutes on a medium heat (Induction 6). You may have to turn it down just before you begin as it can get very hot, depending on what type of pan you are using.
- Use plenty of butter to fry them in providing both taste and ease of cooking
- Allow the batter to rest (in the fridge) for as long as you like...up to 24 hours
- Add liquid to thin your batter if necessary as you proceed with cooking
Enjoy! (And then think of all the possibilities, the crepe stacks that litter my cookbooks liberally should have you salivating.)
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Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 2 eggs
- 250 Grams milk or buttermilk
- Pinches Pink Salt Flakes BUY
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 120 Grams plain flour
Place all ingredients into Thermomix bowl and blend 20-30 sec/speed 6.
Allow mixture to stand for at least 20 minutes.
Heat shallow crepe pan, butter the pan with a very small amount of butter and pour batter into hot pan. Never pour batter into unheated pan as it will stick.
Turn over crepe once edges start to lift.
Serve with lemon and sugar or maple syrup.
To make Buckwheat Crepes for a gluten free option, replace plain flour with freshly ground buckwheat (1 min/speed 10) and add a little more liquid as required to create a runny consistency.