Local Heart, Global Soul

January 7, 2012

Watching the Pro’s and Taking Notes… Crepes

Filed under: PHOTOGRAPHY,Rasa Sentosa Food,Restaurant and Cafe,Reviews — kiwidutch @ 1:00 am
Tags: ,

At the Silver Shell Cafe at the Shangri-La Rasa Sentosa Hotel on Sentosa Island in Singapore, there are several cooking work stations in view of the patrons. The idea is that certain parts of the menu such as omelettes, crepes etc are made to order upon request, and that you can watch everything being made.

I didn’t order a crepe but I was very interested in watching  so that I could learn how to make them so thin when someone else did… so here is a step-by-step view of how a professional chef achieves a beautifully thin crepe.

I was brave enought to ask if I could take photographs but not quite brave enough to ask for the recipe …

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

2 Comments »

  1. Very cool, I love watching the crepe-makers who come to my neighborhood farmers market. If you ever get the recipe, do share 🙂

    Comment by Maria Ada — January 7, 2012 @ 1:38 am | Reply

  2. My granmother made two things well, one of them being crepes. I LOVED sitting in her kitchen while she made them for all of us grandkids. We would sprinkle the tasty rounds with sugar, drizzle them with maple syrup, roll them up, a little more sugar and more drizzling of syrup. YUM!

    I make these every once in awhile. I do not have a special crepe pan, but simply use a well-seasoned frypan, which is what my memere used (still sad that I didn’t think to get HER pan when she passed!) Typically, the very first crepe you make is sort of a ‘toss away’ to get the pan ready.

    Here is her recipe:

    Crepes (yields approximately 12-16)

    1 ½ cups all-purpose flour
    1 Tablespoon sugar
    ½ teaspoon baking powder
    ½ teaspoon table salt
    2 cups milk (warmed slightly)
    2 eggs, lightly beaten
    2 Tablespoons butter, melted (plus more melted butter for pan)
    ½ teaspoon vanilla extract

    Mix together flour, sugar, baking powder and salt in a medium bowl. Stir in remaining ingredients. Whisk until batter is smooth. Let batter sit for minimum 30 minutes.

    Heat 6-8 inch skillet to medium. Lightly brush skillet with melted butter. Ladle in scant ¼ cup of batter into heated skillet and immediately swirl skillet to distribute batter into a thin film covering the bottom.

    Cook until light brown. Run offset spatula around edge to loosen. Flip and cook other side until light brown. Slide crepe onto plate, sprinkle with sugar then drizzle with maple syrup. Roll up then sprinkle a little more sugar and a drizzle of maple syrup.

    For next crepe, wipe pan with paper towel, brush with melted butter and ladle in scant 1/4 cup of batter as before.

    Crepes can also be filled with your favorite jam, warm berry compote or chocolate mousse, rolled and then sprinkled with powdered sugar.

    Comment by milkayphoto — January 7, 2012 @ 6:43 pm | Reply


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