I shared homemade rice noodles/ chee cheong fun a few days ago, which you can also think of as a rolled-up and chopped-up steamed rice flour crepe. And since we're on crepes..
I can go on so much about crepes,it's great ice-breaker/debate topic in my opinion (ok, maybe only among like-minded people). "Crape" or Crap"? Crispy or soft? Rolled, half-fold, tri-fold, triangle-fold, pocket-fold, or layered? Sweet or savoury? And with sweet, fruits or jam or red bean paste or ice cream or honey syrup or just plain sugar and lemon a la suzette? With savoury, cheese or sour cream or even curry and ok I don't want to get started on the possibility of fillings. Crepes are so incredibly versatile, and are in fact easier and take less ingredients or time to make than their less posh and elegant and gourmet-sounding cousins called pancakes.
My favourite crepes are sourdough crepes, simply because my starter is sitting there anyway waiting to be fed, and I hate throwing food out, even if it's just water and flour and micro-organisms that I can't see. And unlike most sourdough recipes, this doesn't even require any planning ahead i.e. I can make it whenever I want to. Sourdough crepes also offer more intense flavour, that slight tanginess that makes it so more-ish, and have wonderful health benefits.
This is also a chance for me to share an update on my new sourdough starter, which I've named The Second, after its nameless predecessor. The Second is doing well, bubbling very happily in the warm Singapore weather and has already been put to use for quick breads and such, like the sourdough crepes I'm about to share.
makes about 10 crepes
1 cup sourdough starter (mine was whole spelt, but you can use any type)
2 eggs, beaten
1/4 cup whole, grassfed, preferably raw milk (you may use more, depending on the consistency of your starter)
pinch of sea salt
2 tbsp melted butter + more for cooking
variation: coconut milk and coconut oil instead
1. Mix all ingredients till smooth and combined. Add enough milk to get a thin batter, similar to that of double cream or whipping cream. Too thick and they won't run and you get glops that are neither pancakes nor crepes. Let the crepe batter rest for at least half an hour in the fridge for better results.
2. In a 9" frying pan (or bigger, or smaller), heat the frying pan over medium heat, before adding a tsp of butter.
3. Once melted, pour in about 1/4 cup of batter, swirling and tilting the pan so it runs to the edges and coats the bottom of the whole pan.
4. Let cook for a minute or so till set and the bottom has splotches of light brown, before flipping over (with or without a spatula if you're chef-y) to cook for 30s or so more if you like them slightly crispy.
5. Now, slide out of pan and enjoy them with your choice of filling or freeze the extra when cooled.
This was breakfast when my sister came to visit me in London last summer.
Left- Overdone crispy crepe with bananas (she's crazy about anything banana) and peanut butter for her; Right- Berries and cream for me
As with all crepes, the first one or two or maybe three will be failures, but it's ok, we all make mistakes and mistakes still taste good even if they're not perfectly thin or round.