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.

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

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.

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.

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.

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:


Crepes

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.

Full English Breakfast

'Heavy, man' is what I said the first time I saw it. Similar in heaviness to the Pinoy breakfast of tosilog (tocino, sinangag, and itlog) it fills you up bigtime and guaranteed to curb your lunchtime appetite. Unless of course your job is very physical as in farming or fishing or hauling heavy things on your back then this should be normal for you. Served in every cafe up and down the country and like the tocilog served any time of the day, thus the "all day breakfast" in the menu. It is also what you will encounter in bed & breakfast establishments here. No puny croissants or painted boiled eggs for brekkie, you're given this huge loaded plate every morning until you cry 'Enough!' which is probably why B&B rates here are high. ;)

The full english breakfast consists of (but not limited to): eggs (fried or poached), sausages, bacon, haggis (sometimes), toasted bread, grilled tomatoes, fried or grilled mushrooms, hash browns (optional), and of course baked beans. We (actually just my husband since I can't finish one) indulge in this very occasionally at home since it's not so heart and cholesterol friendly. We'll try to keep the acquaintance distant.

I know you all know how to fry but the following is more for my kids in case they forget how to fry eggs. :)


English Breakfast

1. Preheat oven grill to medium.
2. Slice tomatoes in half crosswise. Grill sausage, bacon, and tomatoes. Cook sausage in the grill about 8-10 minutes; bacon and tomatoes until browned. Turning all of them from time to time.
3. Slice mushrooms and fry in a pan with a knob of butter. Cook until limp.
4. Open can of Heinz's Baked Beans and heat in a saucepan or microwave until heated through.
5. Pan fry or deep fry hash browns until cooked (see instructions on the bag).
6. Toast 2 slices of bread in toaster. Slice diagonally before serving.
7. Fry or poach 2 eggs.
8. Put all the above in a big plate and serve.

*To fry eggs with the yolk intact: (usual way)

1. Heat up about 2 Tablespoon oil in a pan (preferably non stick).
2. Break an egg onto the pan. (Optional) Sprinkle some salt and pepper on the egg.
3. Cook egg while continually spooning some of the hot oil on the yolk. If you want it 'sunny side up' then don't spoon any oil on it just let it cook for about a minute.
4. Dish up and serve.

* To fry eggs with the yolk intact: (healthy way)

1. Heat up 1/2 tsp olive oil in a pan (preferably non stick).
2. When the oil is quite hot, break an egg onto the pan. (Optional) Sprinkle some salt and pepper on the egg.
3. Immediately cover the pan. Let cook for about 30 seconds - 1 minute. The steam rising up from the cooking egg is enough to cook its top when it is covered.
4. Remove cover, dish up and serve.

American Style Pancakes

There are a great many variations on the pancake. These are thought to have originated (at least in England) when Catholics wanted to use up all the rich food (butter, milk, eggs) that they have in their pantry before embarking on the fasting required in Lent. What better way to dispose of these rich food than by making pancakes. Thus we have the Shrove Tuesday (the Tuesday before Lent) or Pancake Day.

The British pancake consists of just egg, flour, and milk. Hence, it comes out flat and thin. The American pancake (also called hotcake) is made of the same things but with added raising agent like baking powder or baking soda. It results in more 'cake' like apperance.

My family prefers the American version most probably because it is what me and my husband was exposed to in the Phils. which in turn what we exposed our children with. We very occassionally have this in a weekend morning with butter and maple or golden syrup on the side. Although in the Phils. we often have no syrup so we just make do with (Star) margarine spread on it and then sprinkled with granulated sugar. Good comfort food.

In the Philippines, we do not always adhere to the standard size of between 3-5 inches diameter pancakes. I've often seen people cook a dinner plate sized (10 inches) pancake and I've been guilty of this also. Well, the practical Pinoy would say - why cook several small ones when you can save cooking fuel by frying it all in one go! :) An American tourist was ROFL when he was confronted by these monstrous pancakes in a rural carinderia (eatery)! He admitted it was as good as back home though the size was something he had to get used to. Well I thought Americans are used to big servings! ;)


American Pancakes

2 1/2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 2/3 cups milk or buttermilk or sour cream (or combination of the 3)
2 eggs - beaten
1/3 cup vegetable oil

1. Mix dry ingredients in a large bowl.
2. Mix all liquid ingredients in another bowl.
3. Add wet to dry ingredients and stir until mixed. (If the batter looks too thick add water or milk a little at a time until you get the consistency that you want.) Let rest for about 10-15 minutes.
4. Pour onto medium hot greased pan. Once bubbles cover the surface, flip the pancake, cover pan and lower heat for about 1 minute. The cover will help the pancake to rise more.
5. Remove from pan and serve with butter and syrup.