Berry Nice: A Delia Crepe Recipe

April 29, 2012

Berry Nice: A Delia Crepe Recipe

Today I tried to work on my basic crepe batter and my cooking technique on the crepe plate. Not sure I’ve mastered either of these this evening but I did manage to cook up some yummy pancakes for pudding at least, and have a few thoughts on Delia to share!

I tried a Delia Smith recipe and followed it to the letter. It made a really thin batter, which, although very traditional, was just too thin to work with.

The flavour was good, though, and I filled the crepes with cherry yoghurt, blueberries and strawberries.

Delia's Crepe Recipe:

Ingredients

110g plain flour

Pinch of salt

2 large eggs

200ml milk + 75ml water

50g butter

Recipe

First of all sift the flour and salt into a large mixing bowl with the sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.

Next, gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the butter in the pan. Spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it when needed to lubricate the pan, using a wodge of kitchen paper to smear it round.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan on to a plate.



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