Crepe Recipes - Fun Food Catering

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Crepe Recipes and Instructions
Basic Crepe Recipe for 12 servings;
6 Eggs, 1 litre of milk, 500 grams flour,
3 table spoons of cooking oil.
Whisk together the eggs and milk
add the floor and oil.
Process everything into a smooth batter mix.
Allow the batter mix to stand for at least 30 minutes.

Galettes are the savoury variant of a crepe.
2 Eggs, 1 litre of milk, 500 grams of buckwheat flour,
600 grams of wheat flour, salt, 100 grams melted butter, 300 ml. Water.
Whisk together the eggs, milk and the water.
Blend the two flours together and add a pinch of salt.
Mix the flour with the liquid, add the cooled & melted butter.
Then process everything into a smooth batter mix.
Allow the batter mix to stand for at least 30 minutes.

MAKING CREPES on the Crepe Plates
Plug the Crepe making unit in to an adequate electricity supply
(each plate should have a separate 13 amp supply)
Turn the heat dial up to the maximum of 5 on the dial. The machine will be ready in 10 minutes to cook.
Turn the heat down to the desired cooking temperature to suit the batter mix (this may take a few attempts).
To cook: Ladle the mixture on to the centre of the hot plate to cover approximately 2/3 of the of it’s area,
using the t-bar spreader; in a circular motion, spread the mixture evenly around the hot plate.
Wait about 45 seconds and gently working from the edge of the crepe,
insert the wooden spatula underneath to release the crepe from the hot plate,
then using the wooden spatula at the middle of the crepe,
turn the crepe over and cook for approximately another 45 seconds.
When cooked to your liking remove the crepe using the wooden spatula and place on to a serving plate.
Place your choice of fillings on to the crepe. Fold the crepe over to make a quarter wedge shaped Crepe.

Adjust the heat dial back to off” and remove plug from electricity supply (wall socket).
Leave the appliance to cool down.
When cool, wash the top plate in warm soapy water and wipe the base with a moist cloth.
Never submerse the base of the of the appliance in water when cleaning!
Clean the spatula and spreader with warm soapy water and rinse in clean water.
Wipe dry the appliance and the cooking utensils with a cloth.

Make the most delicious pancakes (crepes) in just a couple of minutes,
crepes are best eaten fresh within a couple of minutes,

Crepe is a versatile choice for diners who wanted to try something new, light and delicious.

Crepes vary according to their fillings.

Crepes are similar to pancakes. Sometimes, crepes are also called “thin pancakes”
The difference is the thickness and the sweetness of the batter.
Why not try these recipes for now
and be creative with this wrapped meals there after!

Basic Crepe Batter:
3 large whole eggs
1 1/3 cups full cream milk
1/2 cup unbleached, all-purpose flour
1 teaspoon salt
5 tablespoons melted unsalted butter (optional: brushed on the skillet)

Dessert: Chocolate-Banana Crepe Recipe
4 crepes
2 bananas
1 cup Nutella (a chocolate hazelnut spread available in most supermarkets)
1/2 cup walnuts or any nuts, chopped (optional)
Spread approximately 1/2 cup Nutella on each crepe. Peel and cut bananas lengthwise,
using a half for each crepe. Sprinkle the bananas with walnuts and roll the crepe.

Dessert: Crepes Normandy Style
12 crepes
1 kg Apples, 150ml Calvados (brandy)
100g butter, 300g of sugar,
250g Creme fraiche, Cinnamon.
Peel the apples and then cut them into thin slices.
Roast the apples in a pan with the butter and the sugar, sprinkle with cinnamon.
Add the Calvados and the creme fraiche and blend every thing well.
Spread the apple composition over the crepe, fold and serve.

Savoury Crepe: Mushroom and Sausage Crepe Recipe
4 crepes
500 grams sausage of your choice
2 tablespoons butter
250 grams sliced mushrooms (if canned, drain the water)
1 tablespoon chopped green onions
Parmesan Cheese
Cook the sausage and set aside.
Melt 2 tablespoons butter in a large pan over low heat to prevent it from burning easily
and add the sliced mushrooms and chopped green onions.
Increase the heat to medium and cook it for 2 minutes or until vegetables are crisp-tender.
Drain the excess oil and stir in 1/2 cup of Parmesan cheese, add the cooked sausage
and wrap your desired amount of filling in the crepe.

Savoury Crepe: Ham and Egg
12 crepes
12 slice of ham, 12 hard boiled eggs (sliced)
150g grated Parmesan cheese
salt and pepper
Spread the ham, egg slices and a little Parmesan on the crepe (galette), fold and serve.

Savoury Crepe: Galettes with Smoked Salmon
12 crepes
500 grams  Smoked salmon, (sliced)
250ml Creme fraiche
2 Lemons
Place the salmon on the crepe, spread the creme fraiche over the salmon,
fold and serve with lemon wedge.

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