This recipe puts whimsy back into breakfast foods– with a squeeze bottle and a little finesse, you can make your own lace crêpes.
You’ll find that this crêpe batter is a little bit more fluid than the traditional recipe. The reason being is that the batter needs to be thin enough to flow out of a small tip squeeze bottle. One trick that also helps is to strain your crêpe batter through a fine sieve to remove any clumps that might get stuck when you try to pour your batter onto your pan.
Lace Crêpe Batter (makes ~ 15 x 5ʺ crepes)
Ingredients: - 1/2 cup flour - 1 egg - 1 cup milk - 1/2 tablespoon sugar - 1/8 teaspoon salt - 1 tablespoon butter (melted) + Non-stick frying pan + plastic squeeze bottle + icing sugar + fine sieve Directions: 1.In a large bowl, mix ingredients together (wet-dry method). Whisk, or blend until the batter is smooth and there are no large clumps. Pass the batter through a fine sieve and pour it into a plastic squeeze bottle fitted with a small tip.
2. Pre-heat a lightly buttered non-stick pan on medium heat. Tilt and pour your batter onto the pan, creating a freehand “lace” pattern. There is a little bit of a learning curve, but after the first 2, I found it quite easy and fun to make random patterns. I found it much easier to go "low and slow".. lowering the heat on your skillet helped. 3. Cook the crêpes until golden on the bottom, about 2 minutes. Flip and cook the other side until golden. Because of the lace pattern, you can’t exactly fill these crêpes– instead, you can lightly dust them with sugar, or pour your favorite syrup or compote on top. Et Voila!
