Vanilla Crepe

I was never a fan of crepe until we tasted one along Patong Beach in Phuket, just outside our hotel is a man with a big round crepe pan slowly levelling a white batter with its wooden tool. I admired his grace as he slowly turning the wooden tool from the center of the pan going outward, evenly flattening the crepe batter without even lifting or circling his arms around it. Crepe vendors there  are distinct, none of them are alike in style of cooking, tastes of crepe, flavors of syrups and presentations. Its like a pottery machine with your hands still allowing the machine to circle around it, but the outcome rely on one's graceful hands. I seldom saw such a beautiful skill and grace as I would reiterate .


So what made us try it?... The wooden tool, the big pan and the man's graceful act encouraged us to try one of his bests seller-- Nutella Banana Crepe drizzled with a unique milk mixture and chocolate syrup-- Ooohhhlala!  T'was the best for a first try. The next day, we craved for more and so we searched for the same man selling that distinct crepe but to our disappointment crepe man is nowhere to be found. So we ended up trying another vendor but nothing beats the taste of our first time crepe man! =)  It was impeccably delicious.  So next time you travel to Phuket, look for the crepes along the beach and who knows you will get lucky to meet Crepe Man!

Phuket is quite near yet far, with a little one with us travel plans are suspended (sigh). But one thing still lingers on our mind-- the Crepe, yes that Phuket Crepe which became my yardstick in any of my Crepey encounters =D.

Today, that memory brings me to a crepey  morning, so here it is.


VANILLA CREPE
makes 5  (18 cm) crepes

Mango Nutella Crepe

Ingredients:
2 eggs
1/2 c plain flour
3/4 cup fresh milk
1 tsp vanilla

25 grams unsalted butter, melted, for greasing the pan

Filling/ Toppings :
Nutella
Mango or Banana

Notes:
1. You can use  variety of fruits such as banana, mango, strawberries, raspberries, blueberries, durian, kiwi, etc.

2. You can use one or a mixture of the following as fillings/toppings: nutella, peanut butter, kaya, dulce de leche, leche flan, jams, ice cream, etc whatever your cravings are =)

3. Since the crepe does not have any sugar on it, you can be very generous in  your toppings, so pour and drizzle as you like!

4. They say crepe thickness matters, I say who cares--tastes matter the most! {but just between you and me... lucky are those who have a crepe pan set! wink! wink!} 

Drizzling:
Vanilla condensed milk is as you read it Condensed milk with vanilla =)
Chocolate syrup or Hersheys will do

Method:

In a bowl using a whisk, beat eggs.

Add 1/4 c flour and mix.

Then add the remaining 1/4 cup and combine well.

Slowly add milk and whisk slowly to incorporate.

Place pan in a medium heat.

Using a piece of cheesecloth or a paper towel grease the pan with melted butter and heat for 30 seconds, or if you have the grease spray you can use that, but i like mine with butter though.

Pour 1/4 cup batter and slowly tilt the pan to spread the batter forming a round skin.

Let it stand for a minute or two then turn and cook the other side.

Remove from pan and place it on a bigger plate.

Assembling: 

1. Spread nutella on one side of the crepe. (you can do half fold or quarter fold)

2. Place the mango or banana on top of the nutella.

3. Fold the the crepe to cover the filling.

4. Drizzle with condensed milk and chocolate syrup.

5. Serve hot with tea or coffee.








So you can have this presentation...

Mango Nutella Filled Crepe

OR

Plain Vanilla Crepe with Mango

Enjoy yours as we are enjoying our Crepey Morning. ;-)