So I have been exploring uses for my kefir milk and I got an idea to make crepes using the stuff. For those unfamiliar, kefir is a fermented milk made with a culture (kefir grains). I love crepes and making them is pretty easy. The experiment was a success and is now a mainstay of my recipes. The recipe is as follows (sorry for the lack of metric units):
1+1/4 cups AP flour
1 cup milk (warmed)
1 cup kefir milk
3 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon sugar
How I made it:
I started with 1 cup of kefir milk in the bowl. I then moved on to the blending part.
I read that one trick to making really good crepes is to blend the butter with the milk to make a homogeneous mixture so this is what I did. I added 1 cup of warm milk into a mason jar and added the 3 tablespoons of butter. Using an immersion blender I mixed the ingredients thoroughly.
Afterwards, I mixed the butter/milk blend with the kefir milk in the bowl. Then I added the sugar, salt, vanilla and mixed these thoroughly with the immersion blender. I decided to take a sneak taste and was pleasantly surprised. It was a bit moderately sour, mildly sweet, good balance of salt with a nice nutty, almost malt-like flavor. Really hard to describe but very pleasing - almost drinkable. Well, after the tasting I added the eggs and flour finishing the mix with the blender. The end result was a runny batter with no clumps.
I used butter as my cooking fat. On medium heat I used my iron skillet to run the butter to smoking point. This is my indicator for my skillet being ready. Then I poured some batter on the skillet I waited until the top surface of the crepe was bubbly and slightly greyed. The heat capacity of the skillet was perfect for the caramelizing effect producing a nice golden brown. Small detail, but if you see from the picture above the stove sucks at heat distribution so the caramelization is not entirely uniform (bottom of crepe). It's a small inconvenience with cheap electric stoves. Certainly it is no Viking Series 7, but I will manage.
I served a stack of these beauties with maple syrup to my son after a sneak taste. Wow did I really enjoy the taste! Tip, you can adjust the sourness by altering the ratio of kefir milk. Well, if you decide to make these yourself please upload a photo. You can make these without kefir milk just fine but I prefer the influence of the fermentation. It is a very good base recipe that does not use baking powders typically consisting of an aluminum compound.....yes, Aunt Jemima's has aluminum in it! #WTF
Those who hammer their swords into plows will plow for those who don't!
I like your son's shirt. --- Do you know if adding kefir milk to regular, will spread the good bacteria and kiferize it. I bought some half price kefir from the organic store last week. I try all of their mark downs. I mixed it with chocolate milk and let it sit for a day. I had seen threads on it before but never went in to investigate. It was OK plain and awesome mixed with chocolate milk.
Good cast iron pans, reduce the effects of poor heat distribution from the stove. Stainless and aluminum cookware show burn lines where the element is.
Location: Melbourne FL, USA - Pine and Palmetto Flatland, Sandy and Acidic