Some things to bear in mind, make the batter and then let it rest for up to 2 hours, this gives the gluten in the flour time to relax, if you make it and use straight away your product will be tough.
The thinner the batter, the better the crepe and the lighter the waffle. ( the same thickness as fresh cream works better).
Also it works to add fat ( either melted butter or oil, into the batter as it is first beaten to create an emulsion) this prevents the crepe sticking, and make it more tender to the bite.
The pans for both should be very hot and greased, but not swimming in oil.. the waffle irons should be smoking.
You can add fresh herbs, dried herbs, seeds ( poppy, caraway), spices anything to the crepe batter once it is mixed ...do not add any sugar so they can be used for multi-purpose.
Once the crepes/waffles are poured into the pan, allow them to dry out on top before flipping..this allows for even coloring and easier flip...it the crepe is too wet it will not turn over without splitting.
When cooked, place the crepes on a cotton towel to let the steam out and them cool down, to cool the cooked waffles, place on cooling wire racks.
To keep crepes/waffles, they are best wrapped in wax paper than foil which tends to dry them out..stored in wax paper and then foil they will keep well in a freezer.
Basic crepe recipe: * you may use any milk ( nut, rice, cows, goat..in fact nut milk and rice milk make a lighter crepe & waffle).
A wire whisk is better than a wooden spoon for a lighter batter
do not use olive oil in this recipe
3/4 cup milk
1/4 cup filtered water
2 large eggs
1/2 tsp sea salt
1 cup all purpose flour
1/2 whole wheat flour ( or buckwheat flour)
4 tbsp melted butter ( or marg. or light oil eg. canola)
grape seed oil for the pan
whisk together the eggs, the milk & water
add the salt and the sifted ( strong wheat) white flour, whisk well to release the gluten.
Fold in the wholewheat ( softer) flour, and the melted butter, allow to stand for up to 2 hours covered.
After resting,the batter will thicken up if it is too thick add a little more water, stirring well..( it should coat the back of a wooden spoon ).
Place the skillet for the crepes over a high heat and add about a 3tbsp grape seed oil turning to coat the pan, then pour out the excess into a heat proof bowl.
Ladle a small amount of batter into the pan, swirl ( wrist action) around to cover base and cook..the first crepe is always the tester and is the one usually eaten first.
when the top of the crepe is dry, flip over using a heat proof spatula and cook the other side for half the time it took the first, remove and place on cooling towel..if anyone would like my recipe for the sour dough waffles, just send me a comment and I can give it to you but you will need a sour dough starter ( which takes up to a month to create).
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| crepes cooling on cotton towel |
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| last 2 ..whole wheat sour dough (dairy free) waffles on cooling wire |
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