Crepe

ingredients

butt
er flou wat
r er

sal
t
egg
milk s

strawbe
banan
rry
a
 procedure
 Make the batter. Place the flour, milk, eggs, butter, salt, sugar, and vanilla if
using in a blender. Blend until the batter is smooth, about 20 seconds.
Alternatively, whisk everything together in a bowl until thoroughly combined and
frothy.
 Let the batter sit. Cover and let the batter sit for at least 30 minutes at room
temperature or overnight in the refrigerator.
 Prepare to cook the crêpes. Before cooking the crêpes, assemble everything
you'll need by the stovetop: the batter, the pan, the oil, the spatula. If your bowl
doesn't have a pour spout, have a ladle or 1/4-cup measuring cup handy.
 Cook the crêpes. Place a 10-inch nonstick pan or 8-inch crêpe pan over medium
heat and add a small amount of oil to coat the bottom of the pan. Let it sit for a
minute to get hot. Pour in about 1/4 cup of batter. Immediately pick up the pan
and swirl it to coax the batter into an even layer on the bottom of the pan.
 Flip the crêpe. When the crêpe has browned slightly on the bottom, carefully
work a spatula underneath it and flip. Cook the second side briefly, just to set the
batter.
 Cool the crêpe. Tilt the pan and loosen the crêpe, then slide it onto a wire rack.
 Continue making crêpes. Continue making crêpes with the rest of the batter,
adding more oil as needed to keep the crêpes from sticking.
 Stack and store. If not eating the crêpes immediately, stack them one on top of
the other as they cool. If they seem sticky, place a square of plastic wrap or
parchment paper between them.

Yields
 EXPENSES
Milk php
All Purpose Flour php
Eggs php
Butter php
Salt php
Water php
TOTAL EXPENSES php

Number of Yield 10 crepes

SUGGESTED RETAIL PRICE

/10 = php | SRP: php

Learning Experiences

Crepe is a type of very thin, cooked pancake usually made from wheat flour. It is
somewhere between a pancake and an omelet, crêpes are made from a thin egg-rich
batter that is cooked into a large, thin cake on the stovetop. It can have a filling depending
on the choice of who will eat it. The most important thing with crepes is using a nonstick
pan or a well-seasoned crepe pan. It is really important to use a nonstick pan so that the
crepe will not stick to the pan and it makes it considerably easier to lift and flip the delicate
pancake. Another important part of happy crepe-making is the consistency of the batter.
Crepe batter is thinner than most pancake batters, more like half-and-half than heavy
cream. It may almost seem too thin at first, but you will quickly discover that a thin batter
is your friend as it spreads quickly and makes a nice, delicate pancake. There are also
instances where the batter is too thick and is not spreading in the pan. But don’t hesitate
to gently whisk in a few tablespoons of water to thin it out. Crepe batter can be prepared
to be sweet or savory. If you are serving them with sweet additions such as sugar, fruit,
or chocolate, then it is nice to sweeten the batter a little with some sugar and a touch of
vanilla. If you are going in a savory direction, additions such as snipped chives or other
herbs are welcome. Crepe is really a good food since you can eat it for breakfast and as
a dessert.