· Food For Thought
How To: Shape a Crepe
Craving the light softness of the fancy French crepe?
Ever thought a crepe was too fancy for an everyday breakfast, or said that the crepe was to posh to be cooked on the grill? Well, you might just have to eat your words. Read on for how to make this sweeeet breakfast dish.
- 2 Tablespoon Softened Butter
- 1 Cup Flour
- 2 Large Eggs (1/4 cup Egg whites for low calorie)
- 1 Cup Milk
- Pinch Salt
- Hazelnut or Chocolate Spread
- Whipped Cream
- Brander Cast Iron 11" Crepe Pan
- Mixing Bowl
Step 1: Pick up a crepe pan
Crepe pans are typically completely flat with little to short sides. You could alternatively use a non-stick skillet, however your skillet would need to be capable of completely heating the entire base from middle outwards.
A great choice is the Brander Cast Iron 11" Crepe Pan, which you can buy here.
Step 2: Season your cast iron
If you opted for our favourite pan, then you'll want to season it before you start.
To season: douse a generous amount of oil onto the pan and throw it on the grill on high heat. This will create a thick film on the pan that will preserve its integrity and allow for unrivaled heat retention.
Read more about seasoning here.
Step 3: Make the batter
In your large mixing bowl combine the flour and salt and whisk the eggs, or egg whites, and milk into the mix.
Step 4: More Liquid
As you continue to whisk, add 3/4 cup of water and the melted butter.
A tasty option to for more sweetness would be to add in 2 tbsp of sugar with the flour, or 1/2 tsp of vanilla extract with the milk.
Step 5: Hot Hot Hot
Heat your seasoned Brander Cast Iron Crepe Pan over medium heat on your grill.
Once hot use your ladle to scoop about 4 tablespoons of batter and plop into the centre of the pan. (The 11" cast iron pan can heat and beautifully shape up for 1/2 cup of batter)
Step 6: Shaping The Crepe
Using your ladle - or a crepe rake if you have one - spread the batter evenly in a circular motion until it covers the entire bottom of the pan.
When the edge peels off easily and begin to brown flip the crepe with a spatula. Continue cooking for 10 seconds or until cooked through.
Step 7: The Bananas!
On a free space on the grill place your quarter cut - length-wise - bananas and flip after the bottoms are browned and caramelized.
Step 8: The Filling
Remove crepes from pan and smother them with your favourite toppings. We suggest hazelnut-chocolate spread with grilled bananas and topped with whipped cream. Fold into halves or quarters, or roll into a burrito.
Cover with aluminum foil to keep them from drying out and to keep them warm.
**For the savory route, melt Swiss cheese on the crepe during the last 10 seconds of grilling and after your first flip. Then wrap ham in the middle after you remove the crepe from the pan.**