Basic Crepes Recipe

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Basic Crepes Recipe

This section contains bread recipes, both for breadmakers and old fashioned loaf baking. You can also find recipes for rolls, muffins, bagels, cornbread and more. In fact, there are enough bread recipes to start your own bakery!

Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Basic Crepes

Ingredients

4 egg substitutes
1 1/4 cup water
1 cup rice milk
1/2 tsp salt
2 cup whole wheat pastry flour or
1 unbleached white flour

Preparation

Put all ingredients in a blender or food processor and blend at high
speed for 1 min. Refrigerate, covered for 2 hrs. before cooking.
Batter should have consistency of heavy cream. If necessary, thin
with more liquid.

To cook crepes, heat an omelet or crepe pan on low heat for a few
minutes. No need to add oil, these cook fine without it. Remove from
heat, pour in 3 or 4 tablespoons of batter and tilt pan so batter
coats the bottom. Put pan on burner, cook crepe for a few minutes
over medium low heat until lightly browned or batter begins to
bubble. Flip crepe over and cook other side for about 30 sec. Gently
remove and place on a plate. Repeat process with remaining batter,
stacking crepes as they're cooked. Use with favorite breakfast,
dinner or dessert crepe filling.

Note: I didn't notice this until I started typing this in, but I
didn't cook mine on med-low heat. I heated my pan on med-high and
turned it down a notch when ready to cook. They turned out fine,
didn't stick and the edges were just a little crispy (the way I like
'em).

Posted by "Von Balson, Kathleen" to
Fatfree Digest [Volume 13 Issue 21] Dec. 22, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
[email protected] using MMCONV.

1.80á

Servings: 1