Thermomix Crepes

These Thermomix Crepes are thin and tender and deliciously delicate with a buttery vanilla finish. Super easy to make in the Thermomix too.

My kids love these crepes and they are always an easy treat to whip up for dessert, an afternoon snack or even breakfast.

I have adapted this recipe from the one by the fabulous Joel Robuchon from his book The Complete Robuchon. I figured if anyone knew how to make crepes, it would be the most Michelin-starred chef of all time.

But while Monsieur Robuchon uses a wooden spoon, whisk and (gasp!) a microwave, the batter here is made in the Thermomix. He also use a vanilla bean for his flavour, where I have used vanilla extract as I always have it in my pantry.

The result is a silky smooth batter that produces the most delicious crepes, all whisked up in a matter of minutes thanks to the Thermomix.

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Ingredients

These crepes use a basic crepe batter. This is similar to a pancake batter but thinner and without any raising agent. It uses these basic store cupboard ingredients (exact quantities can be found in the recipe card at the bottom of the post):

• Butter
• Eggs
• Vanilla extract
• Milk
• Plain flour
• Caster sugar

How to Make Crepes

To make the crepe batter in the Thermomix, start by melting the butter. And then just add all the remaining ingredients and mix.

Now, leave the batter to rest for an hour.

Before you start making the crepes, fill a saucepan with boiling water and place a plate over the top (you don't need to have heat on under the pan). This is where you will stack the pancakes to keep them warm until they are ready to serve.

Once you are ready to make the crepes, heat your frying pan over a medium heat and melt a little butter. Once it is bubbling, use a piece of kitchen paper to wipe around the pan so that the butter is just glistening the surface of the pan.

The amount of batter you use will depend on your pan, so a little experimentation will be required (see top tips below) - for my 25cm pan it is ⅓ of a ladle.

Pour the batter into the centre of the pan, then lift it off the heat and tilt it to one side to allow the batter to fill that side of the pan. Next tilt the pan towards the other side in a circular motion to fill the whole of the bottom of the pan.

Now wait until the surface is no longer shiny and the edges are starting to brown. This should take around a minute.

Take a spatula, lift up the edge and then either use the spatula or your fingers to flip the crepe over (or toss it up in the air if you dare!) Then cook the other side for a further minute

The crepes should have brown patches but not be burned!

Stack the crepes on the plate over the pan of hot water until you are ready to serve them.

How to serve Crepes

There are loads of ways to serve crepes. Here are some of our favourites:

• The classic French way, with freshly squeezed lemon juice and a sprinkling of caster sugar
• With chocolate sauce (or Nutella) and strawberries
• With whipped cream and berries
• With bananas and maple syrup or caramel sauce
• With lemon curd
• With Marscapone and fresh fruit
• With peaches and cream

Top Tips for making Perfect Crepes

Crepes are pretty easy to make, but on the other hand they have the reputation for being difficult to master. Here are some top tips to help you make perfect crepes every time.

• Allow the batter to rest: resting the batter helps the flour to absorb all the moisture and the gluten to relax, helping to create a silky smooth batter. Allow it to rest for at least an hour at room temperature, or even overnight in the fridge. Just give it a stir before using.
• Use a good crepe pan / frying pan: Having a good pan will make your life much easier. You don't need a purpose crepe pan but look for the following features: smooth flat bottom, low walls, and 20-26cm in diameter.
• Get to know your pan and cooker: You need to experiment a bit with crepe making, until you work out what temperature works best with your particular cooker and pan. (Eg. for me, I know that my crepe pan works best on heat number 7 on my induction cooker) Once you work this out it will be plain sailing.
• Butter is best: Crepes taste best when cooked in butter. BUT you don't want so much that you get greasy crepes. I like to melt a little butter in the frying pan, but then wipe it with a piece of kitchen paper. In between cooking each pancake, I then wipe the frying pan with the buttery kitchen paper.
• Do a test crepe: The first crepe should always be considered a test. It is never as good as the rest of them, so just use it as a test for checking your pan temperature and the amount of batter you need to use.
• Measure your batter: Your test crepe will tell you whether you have the right amount of batter. Use a ladle or measuring cup to make sure you use the right amount of batter each time. For my 25cm pan I use ⅓ of a ladle of batter.
• Spread the batter evenly: Start by pouring the batter into the centre of the pan. Then lift it off the heat and tilt it to one side to allow the batter to fill that side of the pan, then tilt the pan towards the other side in a circular motion to fill the whole of the bottom of the pan.
• Don't flip too early: Your crepe will be ready to flip when the surface is no longer shiny and the edges are beginning to brown. If you flip too early it can tear.
• Use a spatula to flip: If you want to have some fun you can try tossing it in the air like they do in the cartoons but a more reliable method is to use a thin spatula or fish slice to lift the edge, then you can either use the spatula to turn it over, or just use your fingers.
• Keep them warm: Stack crepes on a plate sitting on top of a pan with boiling water inside. This will keep them warm and moist until ready to use.

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