Crepes – within thousands of recipes, crepes demand skill, time, and experience to prepare in order to find this one perfect recipe. At least, it was with me like that. Hopefully, I found one ultimate method and I’m more than happy to share that with you.
When it comes to recipes and preparing food, everything is about measurements, food quality, and passion. You need to find the perfect ratio of the ingredients, you need a good quality of your food and you need to feel the purpose of preparing delicious food. When you have all three, you won the game of cooking.
According to Wikipedia “a crêpe or crepe is a type of very thin pancake. Crêpes originated in Brittany, a region in the west of France, during the 13th century, and are now consumed around the world. Crêpes are usually one of two varieties: sweet crêpes or savoury galettes.” I love both versions of crepes – sweet and savory. To be honest any filling can taste great if the crepe base has this perfect ultimate mixture of thin, soft, and delicious dough. My crepe method results in slightly fluffy dough, because I prepare it in a way to be fluffy and not too runny. It is thin and soft, but not too thin, otherwise it can burn and break easily.
Prep Time: 5 minutes
Cook time: 20 – 25 minutes
Portions: 10 crepes
2 cups of all-purpose flour
2 cups of milk
pinch of salt
1 Tsp of Olive oil
2 Tbs of crystalized sugar -> This is for crepes with sweet filling. If you plan savoury filling you can omit that and add your favourite herbs and spices instead.
- To the bowl add 2 cups of al-purpose flour, egg, milk, pinch of salt, sugar and olive oil. Using whisk, mix all ingredients together until the batter is homogenous. The mixture should be liquid and slightly weighted. If it’s too dense, crepes will be too thick and break. If the mixture is too liquid, crepes will be too easy to burn.
- Warm up the crepe pan on the high heat. When the pan is hot, add 1 tbs olive oil to the pan and spread around the pan with pastry brush.
- Now the fun part – remove the pan from the heat. Using soup ladle, pour crepe mixture on the middle of the pan. And as soon as you pour it, you need to gentle tilte the pan to help the batter spread evenly. After the batter is spread, leave it be until it’s golden brown on the bottom. Then slide a spatula around the sides to make sure it’s not sticking before you flip it.
- Place the crepes on the plate with kitchen towel. The towel will absorb any extra oil and crepes will taste delicious without any greasiness.
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