Crepe Paper-Thin
May. 25th, 2007 12:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Sourdough Crepes
3/4 cup sourdough starter, at room temperature
1 cup warm water
1 1/4 cups flour
2 eggses
3 Tbsp oil
1/2 tsp salt
1/2 tsp baking soda
1 Tbsp sugar
butter or oil
Stir together starter, water, and flour until smoothly blended. Cover and let stand in a warm place until bubbly, about 8-12 hours. Beat together eggses and oil, then stir in. Combine dry ingredients and stir in to blend. Cover and let stand at room temperature for 15 minutes.
Place a 6 or 7-inch crepe pan over medium heat. When hot, swirl butter or oil to coat surface (I used spray olive oil). Pour in 2 Tbsp batter, tilting pan to coat entire surface. Cook until surface is dry and edge is lightly browned. Turn with a spatula and cook other side. Turn crepe out onto a plate and repeat, making 12-16 crepes.
What worked: They were crepes. Not too sour, but they worked pretty well with leftover poultry "mincemeat" from![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
ldyanna's Collegium feast.
What didn't: Some were uneven. My crepe pan is no longer as flat or as nonstick as it used to be.
Will I make it again? I might. This is a recipe I've wanted to try for years. I'm not sure it was really better than regular crepes, but it would be interesting to try with real Norman-style buckwheat flour instead of basic white.
3/4 cup sourdough starter, at room temperature
1 cup warm water
1 1/4 cups flour
2 eggses
3 Tbsp oil
1/2 tsp salt
1/2 tsp baking soda
1 Tbsp sugar
butter or oil
Stir together starter, water, and flour until smoothly blended. Cover and let stand in a warm place until bubbly, about 8-12 hours. Beat together eggses and oil, then stir in. Combine dry ingredients and stir in to blend. Cover and let stand at room temperature for 15 minutes.
Place a 6 or 7-inch crepe pan over medium heat. When hot, swirl butter or oil to coat surface (I used spray olive oil). Pour in 2 Tbsp batter, tilting pan to coat entire surface. Cook until surface is dry and edge is lightly browned. Turn with a spatula and cook other side. Turn crepe out onto a plate and repeat, making 12-16 crepes.
What worked: They were crepes. Not too sour, but they worked pretty well with leftover poultry "mincemeat" from
ldyanna's Collegium feast.What didn't: Some were uneven. My crepe pan is no longer as flat or as nonstick as it used to be.
Will I make it again? I might. This is a recipe I've wanted to try for years. I'm not sure it was really better than regular crepes, but it would be interesting to try with real Norman-style buckwheat flour instead of basic white.
