Crêpes

One pack makes 24 Crêpes

Recipe for 1/2 pack, about 12 Crêpes

Ingredients

250 g Gusto Pancake & Baking Mix

2 eggs (see recipe below for vegan option)

2 tbsp melted butter

2 - 2 1/2 cups milk of choice

Water to thin out batter

Directions

Place flour in a large bowl.
Make a well in the center and pour in milk, beaten eggs and slightly cooled melted butter.
Whisk until batter is smooth. Batter should be the runny consistency of thick whipping cream. Add in 1-2 tablespoons extra milk, or more, as needed.
Strain the mix through a sieve into a clean bowl. Rest the batter, see below.

BLENDER METHOD

Add all the ingredients into a blender. Blend until batter is smooth, about 10 seconds. Strain into a clean bowl.

REST

Let batter rest 10-15 minutes.
Preheat a 10-inch nonstick pan over medium heat. Check consistency of batter again, if still too thick now is the time to add more water or milk to thin out.

COOK Crêpe

Lightly grease pan with butter or oil.
Mix the batter lightly with a whisk. If batter has thickened add some water. (See notes.)
Pour about 1/3 cup of batter into the centre of your hot pan. Swirl around in a circular motion to evenly coat the bottom of the pan, spreading the batter around the edges. Fill in any gaps with a little extra Crêpe batter if needed.
Place pan back on the heat.

FOR SOFT Crêpes

Let crepe cook until the surface has set and the underside is slightly golden, about 1 minute.
Gently flip Crêpe and cook until set, about 30 seconds to 1 minute.
Repeat until all the batter is used up, mixing batter before pouring out each one.

FOR CRISP EDGES

Cook crepes until the edges are starting to brown and crisp slightly, about 1 ½ - 2 minutes. Flip and cook for a further 30 seconds until the Crêpes develop browned spots.
Repeat until all the batter is used up, mixing batter before pouring out each crepe.
Stack cooked Crêpes on a plate.
Serve warm.

Notes

Gluten free batter thickens considerably after settling. Once strained, allow to rest and before making add water to reach desired pourable consistency of thick whipping cream. You may need to play with a little but if batter is not spreading nicely then add some more water and whisk again.

There is a touch of sugar in these but I have tried them for savory options many times.