Thanks to the Villa Ware crepe maker, making these wrappers are a breeze. I never have learned the proper way to make fresh lumpia wrappers using a skillet or a non-stick pan. I tried several times in the past, but I always ended up frustrated. Now I can make them without problems. It did take some practice before I was able to make good ones. And usually, once I start making them, the first ones are not good. It is expected, though, as the manual states the same thing. Maybe it has to do with the gadget warming up.
Please see recipe for batter on "Fresh Lumpia" post. Below is a short video on how I actually made them. I suck at video making, but I made this primarily to show how I swirled the pan right after lifting it up from the batter. If you don't do this swirling, you end up with a very uneven crepe.
1. Make the batter 1 night ahead so the gluten develops first. It lessens the hole and makes the crepe more pliable.
2. Let batter stand in room temp for 30 minutes prior to starting.
3. The first ones will get wasted as you get used to doing this and discovering the technique hands on. Don't get frustrated. (It is for this reason that you should not cut the recipe in half).
4. Butter the pan the whisk the batter before dipping the pan.
5. Put enough liquid but not too much into the dipping plate.
6. Make sure you let the crepe cool down completely before stacking. Use wire racks to cool. You do not have to use filter or wax paper in between. They easily come off each other.
7. Wrap in plastic the stacked crepes before storing in the fridge if not using immediately. Use within 2 days, I suggest.
"Kusina" = Kitchen; "Manang" = older sister
A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!