I Finally Did It! Batter to Make Springy Crepes

Hello everybody, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, I Finally Did It! Batter to Make Springy Crepes. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make I Finally Did It! Batter to Make Springy Crepes is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can have I Finally Did It! Batter to Make Springy Crepes using 7 ingredients and 14 steps. Here is how you can achieve that.

The crepes from my son's favorite crepe stand are so springy and delicious. I thought I would be able to make them at home. So I tried making them with cake flour, rice flour, with different egg amounts, etc. and had my son taste test them numerous times. Finally my son & I agreed that this is the best!
This is a precious parent and child collaboration recipe.

If you don't have strong (bread) flour, you can use cake flour but it won't be as springy.
The brandy is basically only used for the fragrance, so if you don't have any it's perfectly okay.
If you don't have any vanilla oil you can use vanilla extract, but I recommend the oil for recipes that are cooked. For 8 ~ 10 crepes. Recipe by Hamumaki

Ingredients and spices that need to be Prepare to make I Finally Did It! Batter to Make Springy Crepes:

1. 110 grams Bread (strong) flour
2. 40 grams Sugar
3. 1/2 tsp Salt
4. 1 Egg
5. 300 ml Milk
6. 10 ml Brandy (optional)
7. 1 few drops Vanilla oil

Steps to make to make I Finally Did It! Batter to Make Springy Crepes

1. In a bowl, add the flour, sugar, and salt without sifting and mix well.
2. Add the egg and half of the milk. Mix together completely.
3. When finished mixing, it will look like this.
4. Stir in the rest of the milk.
5. Add the brandy and the vanilla oil to taste, and pass the batter through a strainer. If you don't have vanilla oil, you can use vanilla extract. But I recommend oil!
6. It's best if you can let it rest in the refrigerator, but if you're in a rush, it's perfectly fine to make them right away. Before cooking each crepe, lightly stir the batter.
7. Lightly grease a heated frying pan with oil. Lightly pour in some batter while at the same time shaking the pan to spread out the batter and cover the pan's surface. Cook on a low-medium heat.
8. When the batter begins to lightly color, use long chopsticks to lift up just the edge of the crepe and then use your hands to flip it over. Check the state of the batter and adjust the heat accordingly!
9. You only need to cook the reversed side for a few seconds! I use a 26cm frying pan and fill up the ladle 80 to 100% with the batter.
10. . This recipe produces crepes that don't tear easily, so it's great for making decorative crepes like these.
11. . Milk Crepe Version [Milk Crepe Simple and Plain...]
12. . Matcha Version [Japanese Style is Great! Layered Matcha Tea Crepes ]
13. . Chocolate Version [Crepe Batter for Springy Chocolate Crepes ]
14. You can even make them like this!.

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