Oh, I saw you re-reading the title. Is that right, what she wrote? You read it correctly the first time and it does say "steamed". And yes, it's crepes that are being steamed, which can only mean two things: no skillet and hence, no skill required to flip it. Hooray! I was totally sold on the idea of making crepes this super-easy way and good thing I have a steamer at in my kitchen, eyy?
A gazillion years ago, while I was still at Uni, one of my dorm mates, Vincent, had declared one morning a Crepe-y Sunday (hello, Hangover!) and that he was going to make those of us who were fortunate enough to wander into the kitchen at that moment the best crepes we were ever going to taste! Of course, he was French and so we had to pronounce his name "Vahn-saunt" or something to that effect. Him being French made us believe that the crepes would live up to his heritage. Well, he certainly didn't disappoint - his crepes were excruciatingly delicious, fillings and all. That very day marked my exposure to the most authentic, thin, crisp, mouthwatering Crêpe Suzette. Thanks to Vincent, he had spoiled me for other future crepes to come into my life!
But steamed crepes, honestly? It's nowhere close to the fantastically precise French crepes - it's thin but not paper thin, it's light and fluffy but no crispy bits and edges, so why the hell would I even want to be putting up this recipe? Three words --> No. Messing. Up. This crepe cousin does not demand that you toss it up, expect it to execute a somersault in mid-air and land perfectly on the skillet while it's being cooked! Is that a good reason enough for you? It is for me. *winks*
Goes well with whipped cream, cherries, maple syrup and yes banana (peeking out). Also chocolate!
The taste of the steamed crepe is delightful, its texture soft and light, a thinner version of the luscious breakfast pancakes and a lot healthier. If you want to, you have my absolute permission to go crazy with the toppings and filling. Hey, life is short after all, and you bend the rules where you can (and where it doesn't hurt).
Here's the recipe:
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup flour
1. Whisk the eggs and sugar until light and fluffy. Add the vanilla extract, then fold in sieved flour until combined.
2. Spoon the batter and form round shapes on non-stick baking paper in a steamer tray. Steam for 5 minutes, remove paper from steamer and leave to cool.
3. Remove the crepes from the paper, add filling and fold it in half before drizzling syrup or chocolate on top.
Happily steaming away