Monday, September 25, 2017

Crowdpleasing crêpes

I’ve been trying to find an easy and yummy recipe for pancakes and crêpes that I can cook in my Myanmar kitchen. Most recipes say to use buttermilk, which I often can’t buy here.

Photos: PhyoPhotos: Phyo

Recently I found a no-buttermilk recipe in my cooking “bible” written by Stephanie Alexander. As usual I added my own twist – for savoury and sweet crêpes.

I love crêpes more than pancakes. They’re thin and not so spongy. This version is simple to make with few ingredients that you probably already have in your pantry. The original recipe suggests making the batter at least two hours before cooking, but it’s okay to do it 30 to 60 minutes before.

We invited our friends and family to come swim at our clubhouse over the recent holidays. So I wanted to make something that everyone would enjoy. The savoury crepes worked out perfectly.

Basic crÊpe recipe

Makes 5 crepes

• 150g white flour

• 2 eggs

• 1/8 tsp salt

• 1½ cup milk

• 2 tbsp butter

Add the flour to a deep mixing bowl and make a little well in the middle. Add 1 cup of milk. Mix the flour into the milk until it becomes a smooth paste. Then add two eggs and mix well to combine.

Melt the butter by microwaving in a glass bowl for 30 seconds. Add the butter to the mixing bowl and stir into the paste. Don’t whisk. Just mix slow and steady.  Add the remaining ½ cup of milk and salt, and make sure there are no lumps in the paste. Cover it with plastic food wrap and keep in the fridge for 30 to 60 minutes. 

Before making the crêpes, take the batter out of the fridge and bring back to room temperature. 

Heat a non-stick frying pan on high until it is evenly hot, then lower to medium. A 28cm pan yields 5 crêpes, and with a smaller one you might get 6.

Stir the batter and pour ½ cup into the pan. Tilt the pan to make the batter spread around evenly. Cook for nearly 2 minutes and flip the crêpe with a thin spatula. Cook for about 1 minute more. Transfer to a plate and repeat the process.

Tip: The pan needs to be just hot enough to cook the crepe.

Savoury crÊpe stuffing

Serves 5

• 1 medium carrot

• 1 yellow pepper

• Half a medium zucchini

• 100-120g of cherry tomatoes

• 2 tbsp olive oil

• 5 tbsp grated cheese

Dice the carrot, pepper and zucchini. Halve the tomatoes. Grate the cheese finely.

Add the olive oil to a frying pan and heat it on medium. Fry the carrots for 3 minutes. Add the zucchini and peppers and fry 2 minutes. Add the tomatoes and fry 2 minutes more. 

Add half of the grated cheese and mix well. It’s ready. 

Put 3 to 4 tablespoons of veggie stuffing on each crêpe, sprinkle on a little extra cheese and roll it up. Serve with tomato sauce.