Cast iron pan makes professional looking crepes

I've made different variations of crepes, one with coconut flour even. Found the best is when made on a hot cast iron pan. These came out incredibly thin and perfect textured- looked like the ones professional crepe stands make. And they cooked a lot faster and easier in the cast iron pan than my normal heavy bottom stainless steel pan

Lightened the batter recipe up a little-- combine:
1.5 C milk or non dairy milk (whole milk is nice)
1 C whole wheat white flour
2 eggs

1 TB coconut/palm sugar
1/8 tea salt (like a pinch)

Preheat cast iron pan over high heat for 5 minutes.

Swirl butter in the pan.

Pour some crepe batter into the hot pan and immediately swirl pan to spread evenly. Let sit for 30-60 seconds- should no longer be jiggly.

Use a flexible spatula as well as a hard one (like a hamburger turner) to carefully flip.

Cook on the second side for 15-30 seconds, then turn out on a pan. Keep that warm with foil or a lid while you cook the rest.

Serve as is, or with a tad bit of maple syrup, or a pile of berries.  One of these days I want to make a crepe cake with pastry cream filing...

1 comment:

Swiss Army Mom said...

Try the ones at the Beaverton Farmers Market- very authentic, just like the ones I enjoyed in Paris!