Crepes

One of our favorite places for breakfast is Breizoz in Fitzroy. They dish out the most beautiful crispy galettes and crepes. It’s a public holiday here in Australia today and we were craving crepes. Unfortunately Breizoz was closed, so I thought I’d try making them myself.I don’t have a crepe pan, but a dosa pan worked perfectly. As for technique, I kinda adopted a cross between a dosa and an appam technique. If you’re looking for an authentic French crepe, I’m not sure if this method is it, but damn were the crepes good. We had the crepes 3 ways, plain, with mushrooms and egg and cheese and then again with nutella for dessert. 
 

You’ll need:
  • 1 cup milk
  • 1/2 cup lukewarm water
  • 4 eggs
  • 125 gm melted butter
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 cup plain flour
  • Rice bran oil or vegetable oil for frying

Method:
Blend everything (except oil) in a blender. Strain through a sieve. Place the mixture in the fridge for about 30 minutes to rest. Heat a pan, once hot, dip a kitchen towel in the oil and wipe the pan. Pour a ladleful of batter into the centre of the pan. 

Swirl quickly and pour any excess batter out. Set pan back on heat. Using a spoon, drop a little oil on the top side of crepe. Once the edges of crepe start coming away, flip the crepe. Drop a little oil on the now top side. Flip again. If you would like to add any fillings, this the time to do it. Fold in half and serve. Enjoy!

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