And what makes the Must Be Good crepes different from the bunch of others out there? Continue reading this post and find out! :)
First of all, it is crucial that you obtain the right consistency and thickness of the batter. If it's too thin, the crepes will be hard and fragile, and will crack when you try to spread the filling and roll them up. On the other hand, if the batter is too thick, you won't be able to get a thin crepe as the mixture cannot spill over the pan easily. In addition to this, the crepes will be gummy and undercooked.
It is known that crepes are usually baked on a lightly greased frying pan heated to perfect temperature, which can be a real pain in the neck, especially for the less experienced. Very often the crepes get stuck to the pan and fall apart when you try to turn them over. This won't be a problem for you anymore, as the Must Be Good crepes contain some oil themselves, just enough not to stick and not to be too fatty! And this is what makes them different! :)
All these difficulties and doubts related to crepes reminded me of a funny quote I heard long time ago, which says: "Those who succeed to make perfect crepes, those are ready to get married." :)
So, let's begin! :)
Ingredients for 13-15 crepes (⌀22cm):
1. Beat eggs and salt until fluffy, using a hand mixer. Add milk, oil and water. Continue mixing on the lowest speed by gradually adding flour. The batter should be smooth, with no lumps.
You can do the mixing using a whisk as well, but hand mixer makes it faster and easier. The batter should be pourable. Its consistency is more similar to heavy whipping cream.
Let the batter rest for 10-15 minutes at room temperature before you start baking the crepes. This will make them even more soft and tender, but you can skip this if you are in a hurry... :)
2. Use a flat-bottomed pan to bake the crepes. Heat the pan over the highest temperature of the hotplate. Make a test if it's hot enough: put just one drop of the batter into the pan - if it starts baking right away, it's OK and you can start baking the crepes.
I'm using a ladle for pouring the batter. You'll need approx.100 ml of batter for a ⌀22 cm pan (which is about 1 full standard soup ladle).
3. Pour 1 ladle of batter into the heated pan and spread it evenly by tilting the pan with a circular motion or by using a spatula. Note that you should do this as quickly as possible, as the batter needs just a few seconds to start baking. Bake for approx. 40 seconds, until the edges start pulling away from the pan. Then, turn over the crepe and bake it from the other side for 15-20 seconds. Set aside on a plate and repeat the procedure as many times as needed until you use the whole batter.
The baking process...
Enjoy and bon appétit! :)