I really want to make crepes. Alas, all today has taught me is that I was not born under a crepe-making star. My efforts had the fail.
Nevertheless, I document my journey here with the recipe for thin and crispy pancakes that will never be crepes.
Instruments
- Mixing bowl
- Mixing tool
- Handy flat, heated surface [pick your fave] non-stick if you got it. Use oil if you don't
- Ladle
- Measuring tools
Ingredients
- Sourdough harvest(s)
- 1 can (400ml) of coconut cream
- 1 cup of flour or flour substitute
- 4 tsp (or equivalent) sweetener of choice
- 3 eggs
- roughly 1/4 cup of cream [measure with your heart!]
Instructions
But first, the errata! Learn what not to do, folks. I mixed everything but the cup of flour together into a very liquid batter
And then attempted to ladle some of that onto a pre-heated hotplate. It did not go well:
So I added the cup of flour and gave up on making crepes ever, ever again. Okay. So here's the real instructions
- Carefully ladle out small portions onto your frying surface [use oil, butter, etc if you don't have nonstick surfaces]
- Wait until the surface of the uncooked side is no longer wet before flipping. The mix doesn't always bubble like a "proper" pancake would.
- I quickly developed the "double flip" system. Flip first when dryer and has a matte surface. Flip again when the next pancake is ready to flip the first time. Take off when the one after that is ready to flip
From bottom to top: Freshly poured, first flip, second flip. When the bottom pancake is ready to turn, the top one is finally done.
This prevents sludgy, doughy pancakes, but does make them crunchier than normal
They should look something like this when they're ready:
Verdict from my taste-testers: "Hmm... Okay."
So I have made perfectly passable pancakes. Yay?