Today Chef Gunawan and I were at CIMB Aviva office at 338, Jalan Tuanku Abdul Rahman, KL. We were conducting cooking demo for their Sports Club. The dessert menu was Crepe with butterscotch sauce.. yumm !
I’m sure many of you will ask, what is the difference between a pancake and a crepe. OK, the recipe is quite similar actually. One different thing is the thickness, pancake is thick and it has some form of raising agent, maybe baking powder. Crepe is thin and do not have any raising agent in it. Pancake is made smaller in size, where else crepe is sometimes made into a 10 or 12 inch in diameter (usually 8 inch). The preparation method is also slightly different. Pancake batter can be used straight away, crepe batter must be left to rest for 1 to 8 hours.
A lot of hardcore crepe makers swear by the use of a traditional French iron crepe pan (click on the pic for product detail).
We, however, just use the usual non-stick pan (since we do not make pancakes or crepe, or even kuih ketayap every day ) So, below is the recipe from Chef Gunawan. There are tonnes of crepe recipes out there. You’ll just have to try to see which one you like most.
The ingredient :
( makes 12 to 14 crepes)1 cup all purpose flour 1 1/2 cup full cream milk 2 egg, large pinch of salt 1 tablespoon sugar 1 teaspoon vanilla essence Butter for greasing
Combine everything in a bowl. Whisk till all the ingredients is incorporated. Transfer to a blender and blend till it is fine. You can also use a strainer for this. The consistency of the batter should be somewhat similar to a whipping cream. Let the batter rest for at least 30 minutes, in the fridge. This is important to ensure you get a thin and silky texture. Heat a frying pan over medium fire, and lightly grease with butter. Use a small ladle to measure. Pour the batter in the middle of the pan. Tilt the pan in all directions to spread a thin film over the base. Pour any extra amount of batter back into the bowl. Cook until it becomes opaque in colour and you can see small air bubbles under the surface. Flip the crepe, if you wish, using a spatula or your hands. The second side will cook very briefly, and it won’t look as good as the first side. When rolling, just make sure the attractive side is up.
Here’s another recipe which I got from an old cook book, I haven’t made this, but I think the combination of milk and water will result in a very thin crepe. Do let me know the outcome if you’ve tried it.225 gm all purpose flour a pinch of salt 4 teaspoon castor sugar 4 eggs 200 ml water 225 ml milk
When making a large batch of crepe, separate the layers with greaseproof paper so it won’t stick. It can be kept in the fridge for up to 3 days.
Crepe can be eaten as a dessert or with something savory. Today we chose butterscotch sauce, which is so finger licking good.
Ingredient320gm whipping cream 300gm brown sugar 100gm unsalted butter A pinch of salt 1 teaspoon vanilla essence
Mix all the ingredient and stir on low heat. Increase the heat till the mixture bubbles and the sauce thickens, simmer for about 5 minutes. Remove from fire. Let it cool at room temperature. Drizzle on the crepes.
bon appétit !