In the next episode of “Cooking with Geoff”, Geoff from geoffmobile.com shows how to make delicious, “no-tear” crepes.
Crêpes are perfect for breakfast served with fresh fruit or cream, and can also be made savory with fillings such as seafood, roasted vegetables, or other proteins.
This recipe was recommended to Geoff by his friend Catintherain. Her blog is at: catintherain.wordpress.com/
3/4 cup of 2% or homo milk
1/2 cup of water
2 large eggs, Free Range
1 cup all-purpose flour
3 tablespoons butter (unsalted), melted.
Plus additional melted butter for brushing on the pan
A pinch of salt.
The secret!! – to making crepes that do not tear or rip:
As shown in the video, it’s really important to let the batter sit for at least 1 hour in the fridge before making the crepes. That will make the crepes much spongier and less likely to tear. The reason for this change in texture is due to the gluten in the crepe batter beginning to form and the bubbles get removed.
For more videos from Geoff Peters in Vancouver BC Canada, please visit geoffmobile.com
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Recipe adapted from: chezbonnefemme.com/recipes/crepes-the-master-recipe/
Good luck in the kitchen!!
The music in this video is original synthesizer music that I composed and performed myself, Geoff Peters, used with permission.
The original music is available in Geoff’s other video:
This video does not contain any paid product placements.
Camera: Sony Cybershot DSC-HX30v with manual white balance, EV -1.0 for most of the filming.
Audio: Zoom H1 and Sennheiser lapel mic, recording in 48khz 24 bit.
Audio edited with Audacity and video edited using Adobe Premiere Pro CS5.5, on a Windows 7 Dell PC (Intel i7 and USB 3.0 for a faster workflow).
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