For 1 Cup of Mix (approx 150gr)
2 cage-free eggs (large)
1 to 1.1/4 Cup of milk
1 tbsp of oil or melted butter
Place Mix in a 3-4 Qt Bowl
Add eggs, vegetable oil (i.e. peanut, grapeseed) or butter first
Add 1/2 portion of milk and mix with a French whisk until smooth
Add remainder of milk and stir slowly.
For extra flavoring, add 1/2 oz of dark rum, Bourbon/Whiskey.
Preheat pan over medium/medium-high heat (400F-425F)
Once the pan is hot, grease it up with canola oil or butter wiping excess with paper towel on Flipcrêpes's Wiper.
Pour batter in pan and tilt in circular motion so it coats the surface evenly.
Cook until the edge become light brown, flip crêpe and cook the other side to lightly or to taste.
The results will vary and depend on a few factors:
The recipe on the back of our packaging is a recommendation for new users. As you practice you may want to add a little more milk to obtain thinner batter. We recommend up to 1 1/4cup milk per 1 cup of mix. Getting your pan at the right temperature is very important.
Depending on the type of pan your are using, it may take more time and power to get to the right temperature and maintain that temperature. Temperature should reach 400F. Rule of thumb: if you use butter to grease up pan, you should hear a nice sizzle sound.
Crêpe pans have a particular shape with low edges to make it easier to shape the crêpe round and flip it. Some pans are made from Aluminum cast, others from mineral steel or cast iron. Each metal will disperse and retain heat differently.
Pour : Pouring too much batter in your pan will result in getting a crêpe that is too thick.
Crêpe pans come in different sizes, so we recommend :