Everyone has a nemesis - Luke Skywalker/Darth Vader, Dr Who/the Master, Queen Elizabeth/Mary, Queen of Scots and the list goes on. My culinary nemesis is the crepe as the result is too thick, too thin and/or stuck. However, I'm determined to get it right and have been using this basic crepe recipe to practice.My favourite crepe filling has always been chocolate and strawberries. Here is a simple chocolate ganache I made from 1/3 cup of cream and 250g of 70% dark chocolate.
Towards the end of my epic crepe battle, I started to produce something vaguely resembling a crepe. Here are some tips and tricks to help you get the upper hand on this dastardly villain:
- Crepes should be cooked on medium heat.
- Have a small dish of soften butter and a pastry brush on hand to slightly oil the pan before you ladle the crepe batter into the pan.
- Only flip the crepe when it is cooked. You will know it is cooked as the edges will curl slightly and like pancakes, small bubbles will appear.
- As I continued to make the crepes, I found the batter was thicker at the bottom of the bowl. I would suggest adding a little milk to keep the batter viscous.