Making Alamarra Crêpes

Making Alamarra Crêpes

Step 1: Mixing the Batter

Prepare the crêpe batter by mixing any volume of mix with the same volume of water (volume ratio of 1 to 1.)

Two level cups of Alamarra Crêpe Mix are being added to the mixing bowl to make two 16", eight 8", or sixteen 6" crêpes.

Two cups of water are being added to the two cups of Alamarra Crêpe Mix. The thickness of the crêpes can be controlled to some extent by adding a little more or less water.

The batter can be stirred with a whisk. Make sure that the mix is thoroughly stirred into the water and that none of the dry mix sticks to the bottom or sides of the bowl. Whisk the batter until it is smooth and there are no lumps.

Another way to make the batter is to use a blender. The water and mix should be stirred with a rubber spatula first so that the dry mix does not bridge over the impeller. Run the blender for one minute stopping several times to make sure that all of the dry mix is folded in with the rubber spatula.

For mixing larger quantities of batter, an electric mixer should be run on low speed for thirty seconds and then use a soft spatula to blend in the mix clinging to the inside of the mixing bowl. The mixer should be run at a medium speed for about one minute.

After mixing the batter, stir it slowly with the ladle or rubber spatula to remove the larger air bubbles.

Unlike the batter made from raw ingredients, the batter made from Alamarra mix does not have lumps that have to be strained out. The batter can be used immediately after mixing.

If covered and refrigerated, the batter will remain useable for no more than three days. After several hours, the batter should be thoroughly stirred before use because the butter will separate and rise to the top.