Crepes, pudding, whipped cream, fruit, wooHOOOOOO!
Step 1: Assemble Gear & Ingredients
You will need a batter spreader, which can be located through a web search (available at many resellers), or constructed from two dowels. The one in the image is made from one 5/8" 7-inch dowel, drilled to fit a 3/8" 9-inch dowel.
Heat - resistant silicone spatula
Disposable food service glove
For the batter:
2 cups flour
4 slightly beaten eggs
1 cup milk
1 cup brewed, room-temperature green tea
1/2 teaspoon salt
2 Tablespoons cooking oil
Place all ingredients together in a medium mixing bowl and blend until smooth.
While your batter is resting, assemble:
Ripe fruit, sliced
Whipped cream or topping
Chocolate, caramel, butterscotch, fruit, or other syrups
Chopped nuts, sprinkles, etc.
Step 2: Clean and Slice Fruit
Clean, trim and slice your selected fruit. Set aside.
Step 3: Pouring and Spreading the Crepe
Preheat your griddle to 400 degrees Fahrenheit.
Using a cup or ladle, pour 1/2 cup batter into the center of the griddle. Holding the spreader in your fingertips by the very tip of the handle, and with the crosspiece resting gently in the center of the batter, move the batter smoothly in a circle, keeping close to the center of the griddle on your first rotation. Then, continue spreading toward the outer edge until the crepe is the proper size (it will be self-evident when it won't spread any farther).
Step 4: Flip the Crepe
Using a silicone spatula, carefully work your way around the edge of the crepe. When you are able to lift one edge up (on the right side, if you are right-handed), flip it over onto your left hand, while moving that hand slightly back -- NOT up. Pulling up will cause the crepe to rip. Also, it's a very good idea to wear a food service (disposable) glove to protect your hand from the heat.
Flip crepe back onto spatula, then back onto your hand until most of it is loosened, and then place the crepe on a plate or towel. Crepes can be stacked without sticking.
There are very helpful videos available on YouTube that demonstrate the making of crepe cones.
Step 5: Add Toppings
Pudding! Whipped cream! Fruit! ICE CREAM!
Make your wedge about 20 percent of the outer diameter, moving in a cone shape toward the middle. If it extends slightly past the center, that's okay.
Step 6: Folding and Rolling
Fold the crepe smoothly (not loosely) over the fillings. Then, take hold of the filled portion and roll it over the unfilled portion of the crepe, keeping it close as you roll. If the fillings try to escape, just pack them back in after the cone is upright.
Step 7: Dress It Up!
Roll cone in a square of wax paper or foodservice paper to hold it together.
For a more traditional cone-type arrangement, add some extra ice cream and froo-froo.
A spoon is helpful. A plate underneath is crucial.
Finalist in the
Le Creuset Brunch Challenge