Delia Smith Crepes are made with all-purpose flour, eggs, milk, water, salt, and butter. This British Crepes recipe take about 30 minutes to prepare and can serve up to 4 people.
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What Is Delia Smith Crepes?
Delia Smith Crepes are thin, delicate pancakes made with a simple batter of flour, eggs, milk, water, and melted butter. These versatile and delicious treats can be enjoyed on their own or filled with a variety of sweet or savory ingredients, offering a delightful culinary experience.
What Is The Secret Of A Good Crepes?
The secret to a good crepe lies in the balance of the ingredients, allowing the batter to rest for optimal texture, using a non-stick pan, and achieving a thin and evenly cooked crepe through proper pouring and flipping techniques.
Delia Smith Crepes Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup milk
- ½ cup water
- ¼ teaspoon salt
- 2 tablespoons butter, melted
How To Make Delia Smith Crepes
- In a large mixing bowl, thoroughly combine 1 cup of all-purpose flour, 2 large eggs, and ¼ teaspoon of salt.
- Gradually stir in ½ cup of milk and ½ cup of water until the mixture is smooth.
- Mix in 2 tablespoons of melted butter until the batter is smooth and well combined.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour or scoop about 1/4 cup of batter onto the griddle, tilting the pan in a circular motion to coat the surface evenly.
- Cook for 1–2 minutes, until the top of the crêpe is no longer moist and the bottom is lightly golden.
- Loosen with a spatula, flip over, and cook the other side for about 1 minute or until lightly golden.
- Serve hot and enjoy!
Recipe Tips
- Resting the crepe batter for at least 30 minutes allows the ingredients to blend and results in a smoother texture when cooked.
- Cooking the crepes in a non-stick pan prevents them from sticking and makes flipping them effortlessly.
- Using a ladle or measuring cup to pour a consistent amount of batter onto the pan ensures evenly sized crepes.
- Tilt the pan in a circular motion to spread the batter thinly and evenly, creating delicate and lacy crepes.
- To keep the crepes warm while cooking the rest of the batch, stack them on a plate and cover with a clean kitchen towel or keep them in a slightly warm oven.
What To Serve With Crepes?
It’s best to serve crepes with fresh fruit compote, whipped cream, maple syrup, or honey in breakfast or dessert. But if you want, you can serve it with savory sides like sautéed mushrooms, spinach and feta, or smoked salmon and cream cheese.
How Do You Keep Leftover Crepes?
- In The Fridge: You can keep leftover crepes in the fridge for 2 to 3 days store the crepes in a sealed container or tightly wrap them in plastic.
- In The Freezer: You may keep any leftover crepes for 4 months in the freezer use wax paper or parchment paper to separate stacks of crepes to keep them from sticking together. Put them in a freezer-safe bag or container. Defrost crepes in the fridge overnight before reheating.
How To Reheat Crepes?
- Oven: Turn on the oven and set the temperature to a low setting (around200°F or 95°C). Crepes should be wrapped in foil and placed on a baking pan. Heat them for about 5-10 minutes until warm.
- Stovetop: Heat a non-stick pan over low to medium heat. Place the crepes in the pan one by one and heat them for about 30 seconds on each side.
- Microwave: Cover the crepes with a damp paper towel and place them on a microwave-safe platter. Warm them in the microwave for 15 to 30 seconds at medium power.
FAQs
Is crepe batter the same as pancake batter?
Crepe batter is not the same as pancake batter crepe batter is thinner, resulting in thin and delicate crepes, while pancake batter is thicker, producing thicker and fluffier pancakes.
What is the best flour for crepes?
The best flour for crepes is all-purpose flour it provides the right balance of protein and starch to achieve a tender and delicate texture in the crepes.
Does crepe batter need to rest?
Yes, the crepe batter needs to rest for at least 30 minutes this resting time helps the ingredients meld together and results in a smoother texture when cooked.
Can you overmix crepes?
Yes, you can overmix crepe batter overmixing can develop gluten, resulting in tougher crepes. It’s best to mix the batter just until the ingredients are combined and no lumps remain.
Why do crepes come out rubbery?
Crepes may come out rubbery if the batter is cooked at too high heat, or if they are cooked for too long. Overcooking or excessive heat can cause the crepes to become tough and rubbery in texture.
Should crepes be crispy or soft?
The crepes Should be soft and tender in texture. They are not meant to be crispy like a pancake but rather thin and delicate, allowing for easy rolling or folding with fillings.
How do you know when crepes are ready to flip?
Crepes are ready to flip when the top is no longer moist and the bottom is a light brown color, usually after 1-2 minutes of cooking. Use a spatula to gently loosen the crepe from the edge before flipping.
Why are my crepes not fluffy?
If your crepes are not thin and fluffy, it could be due to using too much batter or not spreading it evenly in the pan.
How do you keep crepes moist?
To keep crepes moist, you can stack them on a plate and cover with a clean kitchen towel, or keep them in a slightly warm oven until ready to serve.
Should crepes be rolled or folded?
Crepes can be rolled or folded, depending on personal preference and the filling. Rolled crepes are more common for sweet fillings, while folded crepes work well for both sweet and savory fillings.
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Delia Smith Crepes Nutrition Facts
Amount Per Serving
- Calories 106
- Total Fat 5.3g
- Saturated Fat 2.9g
- Trans Fat 0.2g
- Cholesterol 66mg
- Sodium 117mg
- Potassium 61.6mg
- Total Carbohydrates 10g
- Dietary Fiber 0.3g
- Sugars 0.1g
- Protein 3.8g
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Delia Smith Crepes
Description
Delia Smith Crepes are made with all-purpose flour, eggs, milk, water, salt, and butter. This British Delia Crepes recipe take about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- In a large mixing bowl, thoroughly combine 1 cup of all-purpose flour, 2 large eggs, and ¼ teaspoon of salt.
- Gradually stir in ½ cup of milk and ½ cup of water until the mixture is smooth.
- Mix in 2 tablespoons of melted butter until the batter is smooth and well combined.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour or scoop about 1/4 cup of batter onto the griddle, tilting the pan in a circular motion to coat the surface evenly.
- Cook for 1–2 minutes, until the top of the crêpe is no longer moist and the bottom is lightly golden.
- Loosen with a spatula, flip over, and cook the other side for about 1 minute or until lightly golden.
- Serve hot and enjoy!
Notes
- Resting the crepe batter for at least 30 minutes allows the ingredients to blend and results in a smoother texture when cooked.
- Cooking the crepes in a non-stick pan prevents them from sticking and makes flipping them effortlessly.
- Using a ladle or measuring cup to pour a consistent amount of batter onto the pan ensures evenly sized crepes.
- Tilt the pan in a circular motion to spread the batter thinly and evenly, creating delicate and lacy crepes.
- To keep the crepes warm while cooking the rest of the batch, stack them on a plate and cover with a clean kitchen towel or keep them in a slightly warm oven.