Picture : seriouseats.com
– ENGLISH VERSION –
As Carnaval, Pancake day is coming, I feel like eating crepes ! And I’d like to share with you 6 tips to master them !
But first, I’d like to ask you a question : have you ever asked yourself why Ayis love crepes so much?
I will give you a clue.
Does Jianbing 煎饼 means something to you? Jianbing are what Chinese queue for every morning in front of street food vendors. It is the Chinese breakfast staple by excellence! Shandong or Shanghai’s egg-based Jianbing with crispy flat bread has become as popular with visitors as it is with locals. Do you know why they are so popular? I asked a vendor one day who explained to me : “The reason they’re so popular is simple : it appeals to almost everyone because they can be made with any number of ingredients, according to the eater’s own taste.” To learn more about Jian bing : click here
It really reminds me of Crepes street vendors in France. They are everywhere and everyone loves it. I’m personally found of savory crepes with ham, grated Emmental cheese and sunny side up egg. But I have to admit that I am also a big fan of sweet crepes filled with salty caramel sauce and apples or chocolate sauce and vanilla ice cream. Yummy! So if your Ayi loves crepes, it’s most probably because it reminds her the Chinese « Bing » she has every morning. My ayi confessed to me last week: “do you know that now many Ayis like to improve the Chinese recipe according to the French techniques”? I was a bit surprised and ask her: “But how?” Then she explained to me that Chinese pancakes are mainly made of eggs and flour. As they realized adding milk improved the batter a lot, they love to do so ».
Speaking about French crepes recipe, I discovered that not only Ayis but also a lot of Expats don’t know all the tricks to make perfect crepes. For Ayis, this dessert is one a their favorite to make and eat ! But if they don’t have all the secrets, they may do them well one or two times, then forget and do them “ chadbuduo” like for many recipes. In Cuisine mei wenti programs, I emphasize on this point : how important it is to follow recipes step by step and don’t do it their one way.
As Mardi Gras, Fat Tuesday called also Pancake day or Shrove Tuesday is coming soon, let me share with you my recipe in video in Chinese and a few tips. But keep them for you !
6 tips to master Crepes !
- Use the right pan
When it comes to cooking the crepe, it’s important to use the right pan:
- about 20 cm large ( 8 inches)
- with a non-stick surface
- thin and light so that it can Be warmed quickly
The must is to buy a Crepe pan.
- Let the batter rest for at least 30 minutes in the refrigerator or do it one day in advance so that the batter has time to rest.
- Pour the right amount of batter (50 ml). We don’t want the crepe to be too thin or too thick.
- I like adding some light beer to get a smoother texture.
- Don’t necessarily add sugar in the batter. First you will probably spread some sweet fillings on crepes. Second it doesn’t work with savory crepes. Third it makes the crepes soft.
- Grease the pan with a little bit of vegetable oil. One friend asked me lately if after cooking crepes I placed them on a paper to remove the fat? I was surprised to learn that crepes are oily. Then I discovered she greases the pan with a lot of oil to flip crepes easily. Let me tell you that it is not necessary. I understand that cooking the first crepe may be a little bit of a nightmare but after the second one, you will make them easily like « a lettre à la poste » as we say in France ! So don’t over grease your pan and mainly don’t give this bad habit to your Ayi / helper.
Bon appétit !
Scan the QR code to watch the video in Chinese and make crepes with your Ayi !
3 eggs – 250 g all purpose flour – 500ml milk – 1 Tbsp sunflower oil – 100ml beer – Pinch of salt
In a salad bowl, sift the flour and a dash of salt.
In a second bowl, beat the 3 eggs. Add the eggs to the flour. Turn gently with a wooden spoon. Pour in the milk and whisk until all the flour is well incorporated and you get an homogeneous texture.
Add the oil and beer. Strain to remove the lumps.
Put in the refrigerator for at least 3 hours.
Use a napkin with oil to grease a non-sticking pan. Heat over high heat.
Pour 1 small ladle of batter while swirling it to distribute the batter evenly.
Cook 1 minute until the sides come away from the pan and becomes golden brown. Your crepe has to be very thin.Turn the crêpe upside down with a spatula or flip it if you are more adventurous and cook the other side one more minute. Place it in a plate. Do that again for each crêpe.
Bon appétit !