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Instructions
To Make Crêpes
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The basic equipment for making crêpes includes a ladle, a whisk, a flat
spatula, a rubber spatula, a measuring cup, and a two to four quart
mixing bowl. ( show more )
Some prefer a crêpe batter made with a blender rather than with
a whisk. An electric mixer can be used for mixing larger volumes of
batter.
An eight to twelve inch diameter non-stick fry pan can be used to make six to eight inch crêpes. Or for larger crêpes, thirteen to sixteen inch crêpe griddles can be used.
- Prepare the crêpe batter by mixing any volume of mix with
about the same volume of water. (volume ratio of one to one.) The
only exception is our Chocolate mix which only requires about 3/4
cup of water to one cup of mix. Add more or less water to thin or
thicken the batter to your preference. Adding more water will
make the crêpes thinner. One cup of mix with one cup of water
will produce approximately one sixteen inch or four eight inch crêpes.
- Use a whisk, mixer, or blender to stir the batter thoroughly
( show more ).
Unlike the batter made from raw ingredients, the batter made from
Alamarra Professional Crepe Mix does not have lumps that have to be
strained out. The batter can be used immediately after mixing.
If the batter is allowed to sit for an hour or more, some of the butter
will rise to the top. The batter will then have to be stirred again
to mix in the butter. Some customers prefer to let the refrigerated
batter sit overnight in a sealed plastic jug and then shake the jug
before using the batter. For large quantities of batter, a mixer may
be used as long as the inside of the bowl is scraped with a soft spatula
during the mixing process. After mixing, slowly stir the batter with
the bottom of a ladle to remove some of the bubbles before using.
- Preheat a fry pan or a griddle to between 400 and 440 degrees
Fahrenheit which is equivalent to 204 to 225 degrees centigrade.
A temperature setting nearer 400 degrees will lengthen the cooking
time and the crêpe will be crispier and lighter in color. A
temperature setting nearer 440 degrees will shorten the cooking time
and make a crêpe with a softer center and a darker color.( show more )
- Seasoned non-stick surfaces that have not been damaged by spray-on
oils will not need any oil or butter to prevent the crêpe from
sticking. Cast iron or enameled heating surfaces will require cooking
oil. The cooking oil can be vegetable oil, canola oil, rice oil,
sunflower oil, olive oil, or other suitable cooking oil. Some of these
oils leave their own unique taste in the crêpe. For crêpe
griddles, use an oil applicator available from crepe griddle suppliers
or cut a potato in half and put the applicator or the cut end of the
potato into a dish of cooking oil. Take the oiled applicator or potato
and place it on the center of the griddle area and make larger and
larger circles until the entire surface is oiled and cleaned of debris.
- Pour one cup of batter for a 16” crêpe, 1/3 cup for
an 8” crêpe, and 1/6 cup for a 6” crêpe. Swirl
the pan around or use the wooden trowel on the crêpe griddle
to thin and spread the batter. Crêpes made using a trowel
will be thinner than those made by swirling. Make sure to keep the
trowel wet and clean of batter. ( show more )
- Wait about forty seconds or until there is no more liquid batter
on top and flip the crêpe with a spatula. ( show more )
- Cook the other side for about 15 seconds. Stack the crêpes
on a plate. ( show more )
- Apply fillings and/or toppings on each crêpe and roll or
fold for your desired presentation.
( show more )
- Crêpes may be baked in an oven if the filling or topping requires
cooking. ( show more )
- Presentation can be important when serving crêpes. The manner
in which the crêpes are rolled, folded, covered, and topped
can add appeal and variety for more enjoyment. ( show more )
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