In almost two years that I’ve got Bella, I’ve never used it to make any kind of dough… until tonight. I had tonight’s dinner all plated up in my mind… crêpes with meat in creamy chanterelle sauce… and I was totally aware of how adventurous it was for a Tuesday night after work. So I decided to dare and use Bella (for the first time ever) to help me make some dough. And I was so very impressed! I got a beautifully silky-smooth dough in just 10 seconds. Amazing! So here comes the recipe.

INGREDIENTS (with this quantity of batter you’ll get about 15 large savoury crêpes… you will get a few more if you thin the batter to make sweet crêpes)

• 3 cups white wheat flour
• 3 eggs
• 1.5 cups milk
• 1.5 cups mineral water (or soda water, or just plain water)
• 1 teaspoon salt
• for sweet crêpes omit salt (or rather use just a pinch), add 1 teaspoon vanilla sugar, a couple of tablespoons caster sugar, and an extra 1/2 cup mineral (or any other) water as you’re after a pretty thin batter for sweet crêpes

METHOD

1. Put all ingredients into Bellini, speed 6, 10 seconds, and… voilà, you’ve got your perfect crêpes batter.
2. Let the batter stand for about 20-30 minutes.
3. Heat a non-stick frying pan over high heat (I’m using a large pan to get crêpes the size of a dinner plate). Add a teaspoon of oil, swirl around, and when it’s sizzling hot, add a soup ladle of batter. Swirl to cover base. The amount of batter actually depends on the size of pan and soup ladle. You’re after a thin layer of batter, not more than 1.5mm thick, so literally just to cover the base of the pan, so need to experiment a little with batter quantities. For sweet crêpes you’re after an even thinner layer (1mm), almost a see through. Cook for a minute until golden. Turn over and cook for 30 seconds. Transfer to a plate.
4. Fill each crêpe with whatever your heart desires Tonight I started with crumbed savoury crêpes with meat in creamy chanterelle sauce, then thinned the batter for some simple but heavenly decadent crêpes with sugar and lemon (and, of course, a couple with unavoidable nutella ).

RECIPE IN PICTURES