Crepes are surprisingly easy to make. They can be dressed up with sweet as well as savory toppings. Just try it and you will never stay go back.
You can prepare the batter and keep in the fridge for up 3 days, or cook the whole thing….
SERVES 12 pieces PREP. TIME 10 + 30 resting COOKS in 15 minutes DIFFICULTY easy
INGREDIENTS:
250 ml whole fat milk
3 eggs
125 gr flour
30 gr unsalted butter + some for frying pan
5 gr Salt
DIRECTIONS:
First of all, melt the butter and put it aside.
Now, take another bowl and mix the flour, salt and eggs using an electric hand mixer. Add little by littke the milk.Pour into the melted butter (it shouldn’t be too hot though) whisking continuously until the batter is smooth. Cover it and put it in the refrigerator for almost 30 minutes.
After the time has passed, remove it from the fridge and stir for a few second before using. Melt some butter in a little cup (this will be used to butter the pan) and put aside.
Heat a non-stick pan, measuring 20 cm diameter, over medium heat. Use the butter from before to butter up the pan with a basting brush (if you don’t have any brush you can put some butter directly in the pan) and pour a little ladle of batter into the center of the pan. Immediately pick up the pan and tilt it so that the batter covers the diameter of the pan. Cook for a few seconds until the crepes become golden.
Flip the crepe to the other side using a spatula and cook.
Slide on a plate.
Repeat with the remaining batter, coating the pan with butter every time. Stock them on top of each other.
Cover with plastic wrap and refrigerate for up to ⅔ days.
Reheat in microwave or in a non-stick pan.
Fill the crepes with your favorite topping.
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