Crepes in the classroom!

Year 11 students today applied their skills to create lacy thin crepes. With various results and a few initial disasters they did all eventually toss at least two good crepes. The secret to perfect crepes is a thin batter the consistency of cream. A well seasoned pan that may require sacrificing the first attempt to the bin god! For some reason the first crepe sticks. A well greased pan that is well heated before the thin stream of batter goes into the crepe pan in a swirl to coat the base..not too thick and just the right amount! It should cook to a golden colour and have a lacy effectonce cooked. Toss it over cook brieflyon the other side and then keep warm until ready for use.
Today students made caramel banana crepes and strawbery crepes (we use orange juice but some grand marnier could also be added at home!)
 Recipes & images below!

CREPES-

·         Strawberry

·         Banana & caramel walnut

Crepe batter:

½ cup plain flour

Pinch salt

2 eggs

¾ cup milk

Method:

Sift dry ingredients into bowl, add eggs, stir until mixture is smooth and free of lumps.

Gradually add milk mixing to make a smooth batter using a balloon whisk.

Allow to stand 30minutes.

Heat pan, grease well. From a small jug pour 2 to 3 tablespoons of batter into pan swirling mixture evenly around base.

Cook over medium heat until lightly golden brown.

Toss or turn pancake and cook on other side. Repeat with remaining batter.

Makes 6-8 crepes.

Strawberry:

½ punnet strawberries, washed and hulled and halved

1/3 cup sugar

1 orange squeezed

Whipped cream

Combines juice and sugar in small saucepan and heat to dissolve. Boil for 1 minute then add strawberries. Stir until coated. Place crepe onto plate top with strawberry sauce. Roll up. Dust with icing sugar. Serve with whipped cream.

 

Banana caramel walnut:

1/3 cup brown sugar

1 tbsp butter

¼ cup cream

1 banana, sliced

¼ cup walnuts or pecans, chopped

Combine brown sugar, cream and butter in small saucepan and heat to dissolve. Boil for 1 minute to thicken, add sliced banana and nuts. Place crepe onto plate top with banana caramel sauce. Roll up. Dust with icing sugar. Serve with whipped cream.