Fear of making crepes does have some basis in reality. You can ruin them (pretty easily) with two common mistakes: 1. Pan temperature: You need to preheat your pan to medium-high heat, so that a drop of water bounces on the surface. If the pan is too hot, the water will quickly evaporate, and the crepe will burn. If the pan isn't hot enough, the water will lie flat, and the crepe will not cook properly. 2. Batter quantity: Add just enough to coat the surface of the pan so it's almost see-through. Too much just makes a pancake.
- 2 cups water
- 3 teaspoons canola oil, divided
- 3/4 cup all purpose flour
- 1/2 cup buckwheat flour
- 1/2 teaspoon salt
- In a large bowl, combine water and 2 teaspoons of the oil. Whisk in both flours and salt.
- Chef Michael Kalajian offers these tips for crepe making: 1. Always use a shallow nonstick skillet (or a crepe pan). Set it over medium-high heat and let it get hot before coating with cooking spray. 2. Use just 3-4 tablespoons of batter for each crepe and pour it from a small pitcher or glass measuring cup; then tilt pan to coat the bottom evenly. 3. Cook for 1-2 minutes on the first side, until the bottom sets and starts to bubble. Then run a thin knife or spatula under the edges, lift crepe, and flip over. Cook for 30 seconds, until the bottom is speckled with golden dots.
Per serving: 83 kcal cal., 2 g fat (0 g sat. fat), 146 mg sodium, 1 g fiber, 0 g sugar, 2 g pro., 5 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet