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Summary: Learn how to pour and strain the crepe batter from our expert baker in this free cooking video on making easy crepe recipes.
Views: 407 | Tags: grill, recipes, recipe, ingredients, french, breakfast, crepe, fillings
About the Expert
Bill Kosmas Bill Kosmas is the owner of the Greenhouse Effect Restaurant in Salt Lake City. Bill and his family have owned the crepe shop for over 2 years, and they have... read more
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Questions & AnswersHi! My name is Bill Kosmas. I'm the owner of Greenhouse Effect and on behalf of expertvillage.com, I will be trying today to show you an easy way of making a batter for crepes. After the batter has cooled off, we will take it and slowly pour it inside the batter so that it'll all mix real good to a point that it comes out real nice and smooth. The butter is inside, then we take it and let it run until everything is mixed up completely. When everything is mixed up, we'll take a bucket. It depends if you do it from home, you can get a small pan. I do it in large amounts, so I need a bigger pan. It's about 2 gallons that I make every batch, and I need to. You have to take a screen almost similar to this and place it here so that way you can strain the batter. Flour usually does not dissolve completely, so you have to take it and run it through the screen because you need the batter to flow. If the batter doesn't flow, then the crust does not come out right.
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