 |
| Yum, yum- gimee some... |
Ingredients:
- 2 cups flour
- 3 1/2 cups milk*
- 1/4 teaspoon salt
- 3 large eggs
- 4 tablespoons butter, melted
- Vegetable oil
Instructions:
Combine the flour, milk, and salt in a medium mixing bowl.
In a separate bowl, whisk the eggs until foamy. Little by little, fold the eggs into the flour mixture. Add the butter, and mix well. Get rid of all those clumps! (a few are okay...won't make or break you).
The batter shouldn’t be thick, but fluid. Place the bowl in the refrigerator, letting the mixture set for 30-45 minutes. Whisk it again. If the batter is too thick add a tad more milk.* When ready, coat the bottom of 12-inch nonstick pan lightly with vegetable oil, and heat the pan on a medium-high burner. Once the pan is hot, pour one ladle-full of the batter into the pan. Quickly swirl the pan so the batter spreads evenly. Place the pan back on the burner. Once the edges are slightly browned, loosen the edges with a spatula and flip the crêpe with said spatula– unless you’ve mastered the pan flip. (see video below). Cook for about 1 minute more. Place the crêpe on a plate, cover with a kitchen towel/parchment paper, and continue stacking the crêpes under the towel/parchment until all the batter is gone.
In a separate bowl, whisk the eggs until foamy. Little by little, fold the eggs into the flour mixture. Add the butter, and mix well. Get rid of all those clumps! (a few are okay...won't make or break you).
The batter shouldn’t be thick, but fluid. Place the bowl in the refrigerator, letting the mixture set for 30-45 minutes. Whisk it again. If the batter is too thick add a tad more milk.* When ready, coat the bottom of 12-inch nonstick pan lightly with vegetable oil, and heat the pan on a medium-high burner. Once the pan is hot, pour one ladle-full of the batter into the pan. Quickly swirl the pan so the batter spreads evenly. Place the pan back on the burner. Once the edges are slightly browned, loosen the edges with a spatula and flip the crêpe with said spatula– unless you’ve mastered the pan flip. (see video below). Cook for about 1 minute more. Place the crêpe on a plate, cover with a kitchen towel/parchment paper, and continue stacking the crêpes under the towel/parchment until all the batter is gone.
Sweet Crêpe Filling Ideas:
Fresh fruit, like sliced strawberries or peaches and whipped cream; jellies and jams; Nutella; sprinkled with sugar and the juice of 1/4 of a lemon; bananas and Nutella; a chocolate ganache with fruit; caramelized apples; braised apples and cinnamon, a dash of rum…the list goes on and on and on. Get creative! Whatever you do, it will be delicious! Garnish with powdered sugar, if desired. Serve with ice cream or fresh fruit!
Sweet variation for the batter: Add 2 tablespoons sugar or a dash of vanilla extract, or 1 teaspoon orange blossom water (fleur d’oranger), or a splash of rum to the egg mixture.
Savory variation for the batter: Add 1/4 teaspoon salt and 1/4 cup finely minced fresh herbs (like tarragon, chives, or basil) to the egg mixture, or a few dashes of herbes de Provence to the egg mixture. (savory recipes coming at you soon...)
Two Sauces for Dessert Crêpes
(I love berries with chocolate...so yeah, I made both!)
Save This Recipe to Yummly!
Bon Appétit, Baby!
Sharing is Caring! Use the Social Media Buttons Below, please and merci!
0 comments:
Post a Comment