Pâtes à crêpes

Pâtes à crêpes

Pâte à crêpes sucrées Karimton

La pâte à crêpes est vraiment très simple à préparer, par contre réussir la cuisson des crêpes requière quelques ustensiles et un bon coup de poignée. Je vous livre quelques astuces pour vous permettre de réussir au mieux la cuisson des crêpes.

La 1ère astuce : pour éviter que les crêpes ne collent lors de la cuisson, on ajoute du beurre fondu dans la préparation.
La 2nde astuce : on graisse légèrement la poêle entre chaque crêpe.
La 3ème astuce : On attend que la poêle soit bien chaude (pas fumante) avant d’y verser la pâte à crêpes.

Les astuces sont inutiles si vous ne disposez pas d’un bon matériel. Pas besoin d’investir des milliers d’euros pour se faire plaisir. Par contre, une poêle à crêpe de qualité est indispensable. Si vous comptez faire des crêpes plusieurs fois par mois, je ne saurai trop vous conseiller d’investir dans une crêpière. Ensuite, il reste la crêpière pour les crêpes party. Très utile si vous êtes plusieurs ou tout simplement pour laisser les enfants s’organiser un petit goûter sympa.

Vous avez les astuces, le matériel, n’oublions pas la vieille coutume de la Chandeleur qui, contrairement au Loto, vous assure une rentrée d’argent toute l’année. Pour cela, vous devez tenir une pièce d’or (si vous n’en avez pas, prenez une dent en or de votre grand-père !!) dans la main gauche et faire sauter la crêpe de la main droite. Si la crêpe retombe correctement retournée dans la poêle, c’est gagné !! Dans le cas contraire, un peu de sucre et hop.

Pour la quantité de pâte à crêpes, on a toujours peur d’en mettre trop ou pas assez. Il faut se dire que la première crêpe est la crêpe test. Peu importe qu’elle soit réussie ou pas, ce qu’il faut c’est arriver à doser la quantité suffisante pour faire une crêpe légère et savoureuse.

Pour la cuisson, retournez votre crêpe dès que le dessus ne présente plus de traces de pâte crue et poursuivez la cuisson côté verso pendant une à deux minutes maximum. Une crêpe trop cuite est bonne pour un jeu de fléchette !! Une crêpe pas assez cuite est une crêpe indigeste. N’hésitez pas à ajuster le temps de cuisson entre chaque crêpes.

Rassurez-vous, personne ne réussi ses crêpes du premier coup.

Il faut compter environ 5 minutes de préparation et 45 minutes de cuisson pour réaliser environ 30 crêpes.

Ustensiles nécessaires pour cette recette :
→ 1 grand bol (cul de poule)
→ 1 cuillère fouet (Tupperware)
→ 1 cuillère en bois
→ 1 petit bol (pour faire fondre le beurre)
→ 1 crêpière anti-adhésive
→ 1 spatule en bois ou plastique (pour retourner les crêpes)
→ Du papier essuie-tout ou un pinceau
Ingrédients pour 6 personnes :
→ 375 g de farine blanche tamisée (Type 45)
→ 3 pincées de sel
→ 75 g de sucre en poudre
→ 6 œufs entiers à température ambiante
→ 90 g de beurre fondu
→ 1 litre de lait demi-écrémé
→ 3 cuillérées à soupe de Grand Marnier ou de rhum (facultatif)

Etapes de préparation :
Avant de commencer, lisez toutes les étapes au moins une fois et préparer tous vos ingrédients.

Verser la farine (375gr) (sur les photos, c’est une farine de Sarazin), le sel (3 pincées) et le sucre (75gr) dans le cul de poule. Mélanger le tout.

Pâte à crêpes KarimtonFaire une fontaine.
Ajouter les œufs (6) un à un, mélanger avec une cuillère en bois afin de les incorporer à la farine. Personnellement, je préfère faire une omelette avec les œufs et ajouter le tout en une seule fois.

Pâte à crêpes Karimton

Ajouter le beurre fondu (90gr) (30 secondes au micro-ondes à 500°C) et mélanger au fouet.

Pâte à crêpes Karimton

Verser le lait (1 litre) en filet afin d’éviter les grumeaux. Pour éviter les grumeaux, il faut fouetter sans cesse jusqu’à l’incorporation complète du lait. Vérifier que vous n’avez pas de grumeaux. Si cela est le cas, passez votre pâte à crêpe à travers une passoire fine sinon donnez un coup de mixeur plongeant.
Si vous souhaitez ajouter un parfum (rhum, grand Marnier, vanille, fleur d’oranger, …), faites-le maintenant.

Pâte à crêpes Karimton

Vous pouvez laisser reposer la pâte quelques instants ou l’utiliser de suite.

La technique de cuisson (celle que j’utilise) :

-> Assurez-vous que la crêpière est très chaude.
-> Avec du papier essuie-tout ou un pinceau, graissez très légèrement la crêpière. (huile de pépin de raisin ou beurre fondu)
-> Verser une louche de pâte à crêpes et réaliser une rotation du poignet afin de répartir la pâte sur toute la surface de la crêpière.
-> Laissez cuire environ 2 minutes. (le temps est donné à titre indicatif)
-> Dès que les bords se décollent légèrement, avec la spatule en bois ou en plastique retourner la crêpe délicatement.
-> Laissez cuire environ 1 minute sur l’autre face puis faites glisser la crêpe dans une assiette.

Pâte à crêpes Karimton

Répétez l’opération pour chaque crêpes. Pensez à huiler ou beurrer la crêpière entre chaque crêpes.
Régalez-vous pendant qu’elles sont encore tiède. Laissez libre court à votre imagination pour ajouter une garniture sucrée à vos crêpes (du caramel beurre salé, de la sauce chocolat, de la glace vanille, de la pâte à tartiner, du miel, de la confiture, …).

 Informations utiles :
→  Vous pouvez diviser les quantités par 2 si vous ne souhaitez pas faire beaucoup de crêpes.
→  Vos crêpes seront plus légères et croustillantes en remplaçant une partie du lait (environ 25%) par de la bière blonde ou de l’eau pétillante.
→ Si vous recherchez des crêpes très légères, vous pouvez  ajouter 2 blancs d’œufs battus en neige à la pâte.
→ Pour des crêpes plus légères, vous pouvez également remplacer une partie de la farine par de la maïzena.
→ Achetez une poêle à crêpes anti-adhésive, vos crêpes seront plus légères et plus moelleuses.
→ Si vos crêpes sont cassantes, laisser la pâte reposer au frais pendant 1 heure.
→ Vous pouvez conserver la pâte à crêpes jusqu’au lendemain. Vos crêpes n’en seront que meilleures.
→ Si vous avez utiliser un mixeur, laisser la pâte reposer pendant 1 heure.
→ Vous pouvez les congeler.
→ Pour les personnes intolérantes au Gluten, je reviens très prochainement avec une recette Gluten Free.
→ Si vous n’êtes pas nombreux, vous pouvez divisé les quantités par 2.

Prenez le temps de cuisiner et surtout, faites-vous plaisir …

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