Given that it’s Shrove Tuesday tomorrow, I thought it was about time I showed you a pancake-related relic from my childhood….
No, that’s not me, though I did think the woman in the foreground was very glamorous. It’s a shot from the box of the Monier Crepe Maker, straight out of the 1970s.
I don’t recall my parents hosting huge crepe-related soirees, though I do remember Mum using it occasionally (and letting me use it, when I was deemed responsible enough. I definitely remember reading the accompanying recipe booklet and wishing we could have Crepes Suzette. I was less keen on some of the other suggestions, such as ‘moistening a little corned beef with milk, then wrapping it in a crepe’.
It might seem a ridiculous, mono-use tool, but after trying it out yesterday I can confirm that it really does work just as easily as the box claims it will. Not bad for something that must be at least 35 years old (according to this Sydney Morning Herald advertisement). I’ve never been particularly good at making light, lacy crepes, but switching on the Monier yesterday gave me new confidence. Maybe it was the recipe on the box.
All batters are better after a resting period, but this one was good to go after 10 minutes. I’ve yet to try it out in a normal pan, but I’m sure it would still be fine, you just won’t look as cool as I do when you make them.
1 cup flour
pinch of salt
2 Tbsp butter, melted
1 cup milk
Whisk the eggs and flour together, then slowly add the milk and melted butter until you have a smooth batter. Rest in the fridge for at least 10 minutes before using. Makes about a dozen crepes.
Is there a Monier Crepe Maker in your past? What’s the secret to your best pancakes?