New Food 2020 - Crepes

This week, our new food was crepes.  I know this wasn't much of a risk, but there had to be some slowballs in there to balance out the ones that were going to bomb.  We used the recipe linked, but I cut and pasted it below.  I didn't add butter/oil to the pan, but our new nonstick pans are magic.  Maybe it would help with some taste, but they weren't bad.  I wanted them to be sweater, but I also don't think I added enough filling.  We filled with hot fudge and fresh strawberries and topped with whipped cream.  Little Miss really liked them.  Based on our scale (below), I rated them an 8, and Little Miss rated them a 10.  So, we averaged the rating for a 9.  I deducted points for taste.  I will say that we got the consistency and color down until I got lazy at the end.  Our scoop worked well to get the uniform shape as well (medium scoop which is about just shy of 1/4 cup).

10 possible points - Taste (possible 5), Was it worth the effort?  (possible 3), Appearance (possible 1), Would we make it again? (possible 1)


Standings:
Orange Chicken - 9 points
Crepes - 9 points

Basic French Crepes

Prep Time10 mins

Cook Time20 mins

Resting Time30 mins

Total Time1 hr

 Course Breakfast

 Cuisine French

 Author Aline Cueni

 Servings  Crepes

 Calories per serving 108kcal

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Ingredients

• 2 eggs
• 1 cup (240 ml) milk
• 1 cup (128 g) all-purpose flour
• 1 tbsp melted butter
• 1 tsp vanilla extract
• 1 tsp sugar
• 1 pinch of salt

Instructions

• Add all ingredients into a blender and mix until smooth. If you don’t have a blender, mix it in a large bowl using a whisk. Let the batter rest for 30 minutes at room temperature.
• Preheat a non-stick frying pan over medium heat.
• Add one tablespoon of butter or oil, let it melt and add about 1/4 cup (60ml) of the batter into the pan. Swirl until the bottom is covered.
• Cook each side for about 2 minutes until golden.
• Repeat this procedure with the rest of the batter. 
• Serve the crepes with your preferred filling.

Notes

• If you don’t use the whole batter, you can store it in your fridge for up to one day and make fresh crepes the next day with it.
• If you like to use nut milk for this recipe, add ~1/4 cup of water. Nut milk is usually thicker than cow milk, therefore it’s the best to dilute it with water to prevent the batter to be too thick.