Now, I know what you people must think, Chinese Crepes? There isn't such thing! But there is, This morning we were able to make a French dish, in China. And I was able to make them. I was taught (By Arizona's Chef Tess) that ANYONE can make crepes. They are one of the simplest dishes that the French could EVER make!!! Well, maybe not, but they are for me :D When we were taught how to make crepes, there was a line of kids (yes I said KIDS) at the stove waiting to make their own crepe, all they had to do was put the batter on the pan, then watch the magic happen :D It was cool. They got to cook their own crepe :D Crepes are SO good!!! And SO simple!! Well, here is the Awesome recipe, That was given to us by the one and only Chef Tess (as she is known on TV) It is her recipe. Thank You Miss Stephanie :D
Basic Crepes. By Chef Tess :D
4 eggs,
1 cup water,
2 tsp vanilla,
1c flour,
1/3c powdered milk (if you don't have any then just substitute with regular milk, and no water)
1/2tsp salt.
In a container mix the flour, powdered milk and salt together. And in a separate container, combine the wet ingredients very well. Add the wet to the dry until all the lumps are gone(if you can't get all of lumps out at the last second then that is all right:D) The batter should be just thick enough to coat the back of a spoon. Use a very small amount of oil in a non-stick skillet, and on Medium-low heat. Though, you should start with it on about medium, so that the pan can get hot enough to cook the crepes. Then as soon as the pan is hot is enough then turn it down to medium low. Then put about 1/4-1/2cup of batter, it depends on how big of a pan you have and most importantly how big you want the crepes. Cook 2-3 minutes on one side then gently turn over, once you have flipped the crepe, it probably only takes about 60 seconds before it is done. and here are the pictures that I took of our crepes this morning:
Basic Crepes. By Chef Tess :D
4 eggs,
1 cup water,
2 tsp vanilla,
1c flour,
1/3c powdered milk (if you don't have any then just substitute with regular milk, and no water)
1/2tsp salt.
In a container mix the flour, powdered milk and salt together. And in a separate container, combine the wet ingredients very well. Add the wet to the dry until all the lumps are gone(if you can't get all of lumps out at the last second then that is all right:D) The batter should be just thick enough to coat the back of a spoon. Use a very small amount of oil in a non-stick skillet, and on Medium-low heat. Though, you should start with it on about medium, so that the pan can get hot enough to cook the crepes. Then as soon as the pan is hot is enough then turn it down to medium low. Then put about 1/4-1/2cup of batter, it depends on how big of a pan you have and most importantly how big you want the crepes. Cook 2-3 minutes on one side then gently turn over, once you have flipped the crepe, it probably only takes about 60 seconds before it is done. and here are the pictures that I took of our crepes this morning:
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| This is my dad, cooking crepes. |
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| This is the table before we sit down to eat. |
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| And this is the "Aftermath" of a successful crepe breakfast |
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| this is the crepe in the pan, look at all the goodness:) |
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| this is what the batter should look like. |
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