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
- Put all ingredients into Bellini, speed 6, 10 seconds, and… voilà, you’ve got your perfect crêpes batter.
- Let the batter stand for about 20-30 minutes.
- 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.
- 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