Sunday, 8 March 2009

Easy Crepes

Since we're talking about kitchen machines, I happily stumbled upon a long sought after machine/cooker. I first saw this 'automatic' crepes maker when I visited relatives in Toronto way back in 1994. Ate Eva, my SIL and popular cook among friends and relatives, was making crepes with this machine for use in lumpiang sariwa she's making. Ever since then I've been trying to bag one of those effort-saving crepe maker. And even Ate Eva was searching since her's conked out a few years ago. Seems like they don't sell them anymore in US and Canada and not at all here in UK. I've all given up until I saw this in my sister's kitchen in Geneva! It's branded as Trisa of Switzerland though there's no indication on the box on where it was actually made.

Crepes Machine

She and my BIL were generous enough to give it to me. They probably saw how desperate I was. :)

Crepes machine parts

It comes with all these accessories (see above). The manual was right it was very easy to use and because the hotplate's surface is teflon coated it's easy to clean as well.

Dunking crepes

All I have to do is heat up the hotplate then mix up a batter for crepes. Transfer it to the plastic batter pan. Then simply dunk the hotplate onto the batter pan, turn the hotplate up and let it cook. When one side is browned, lift it and cook the other side.

Here's a tip: the longer you hold the hotplate in the pan, the thicker the crepe will be. Now isn't that easier than the usual way of swirling the batter in a crepe pan which invariably takes time and practice to perfect. While with this machine you get right at your first go.

Crepes Machine

Our favourite filling is the finger-lickingly good Nutella, golden syrup, or just plain sugar. As you can see the batter was not mixed well. My kids couldn't wait to cook them and they're willing to eat blobby crepes just so they can try the crepe maker.

Crepes Machine

Just a couple of gripes, once you lifted the hotplate from the pan and turn it for browning there would almost always be one of two holes on the crepe. And then there's the size which is limited to the size of the hotplate. You can't make it any bigger.

Here's a basic crepe batter recipe from the accompanying manual:


450 ml  whole milk
2 large eggs - beaten
50 g  butter - melted
pinch of salt
250 g  plain flour
  1. Mix milk, eggs, and salt in a bowl.
  2. Add flour and melted butter.
  3. Beat until there are no more lumps and is well combined.
  4. Cook either in a crepes machine or by spreading about 1/4 cup at a time on a heated crepe pan.

1 comment:

ms Tara d said...

here's a link to a brand they sell in the US. i've seen it in person at Sur La Table and was curious to how it works. your pictures (besides the batter being lumpy), makes it look like it's easy to use. i don't know if they ship to the UK, but in case your Aunt is still looking: