Crepes are cousins of crepes, light as feathers, and born in France. They are delicious plain or stuffed with butter, sugar, jam, chocolate, or even something salty. The article describes how to make crepes batter, how to cook them, and how to prepare them with different fillings.
Ingrediants
- 1 cup of whole milk
- 4 eggs
- 1 cup of flour
- 1-1 / 2 teaspoons of sugar
- A pinch of salt
- 2 table packs of butter, melted
Steps
Method 1 of 4: Making the Batter
Step 1. Beat the eggs with the salt
Blend the whole eggs (yolk and egg white). Add the salt and keep whisking until everything is blended and frothy.
Step 2. Alternate milk and flour
Pour half a cup of flour and add it to the egg mixture. Beat until you see small lumps forming. Now add half a cup of milk and whisk until it blends with the rest. Continue alternating flour and milk until you finish them.
- Whipping the flour and milk in small portions helps to mix the ingredients completely, and avoid getting a lumpy batter.
- When you have finished adding all the milk and flour, the batter should appear smooth and even.
- If you prefer skim milk, you can use it as a substitute.
Step 3. Add the sugar and butter
Complete the batter by adding the sugar first and then the butter. Keep whisking until the batter is smooth and uniform, without lumps and with a light yellow color. The final consistency should be fairly fluid, like whole milk; if it seems too solid, add another half cup of milk.
Method 2 of 4: Bake the crepes
Step 1. Heat the pan
You can cook crepes using a non-stick pan, crepe pan, or regular pan. Choose one that is about 20 cm. in diameter. Put it on the stove and heat over medium heat, until it gets hot. Add non-stick cooking agent, otherwise the crepes will stick.
Step 2. Pour the batter
Spread about a quarter cup of it in the center of the pan. If you use too much batter, the crepes will be thick, but thin is preferable. Use 1/4 cup with measuring cup, or a tea cup to get the precise amount.
Step 3. Swirl the batter
Lift the pan and move your hand in a circular motion, so as to rotate the batter from the center of the pan to the sides, and completely cover the bottom of the pan with a thin layer. If necessary, add a little more batter to cover the pan.
Step 4. Let the crepe settle
Return the pan to the heat and cook until the surface moistens a little. Use a putty knife to gently bend the side of the crepe; it should lift easily and have a graceful lace shape that develops on the other side. This means it's time to turn it around.
- If the crepe still feels damp in the center, give it more time.
- Do not overcook, otherwise the consistency will be chewy. crepes cook quickly; therefore, they will be ready to be turned over in less than 45 seconds.
Step 5. Turn the crepe over
Slide the spatula under the crepe, so that it supports the center of the crepe and most of its weight. Carefully turn the crepe to the other side. System folds and ripples to ensure even cooking. You need to cook on the other side for about 20 or 30 seconds.
- Knowing how to turn crepes requires great practice. If you break one, eat it and move on to the next.
- Experienced chefs turn crepes without using the spatula. Try it too if you want!
Step 6. Remove the crepe from the pan
Carefully slide the crepe from the pan onto a plate, using the spatula as an aid. Keep making more crepes until you run out of batter.
Method 3 of 4: Serve the Crepes
Step 1. Serve the crepes with a classic filling of butter and sugar
This is the most popular in France. The simple flavors of butter and sugar enhance the flavor of the dough. Heat a small piece of butter in the pan. When it starts to fry, add a crepe and cook in butter for about 45 seconds, then turn to the other side. Sprinkle a teaspoon of sugar on the crepe. Fold it in half, and then in half again. Put on a plate and serve.
- A squeeze of lemon is delicious in this simple version.
- Try different types of sugar. Brown sugar and powdered sugar are great substitutes for granulated sugar.
Step 2. Serve the chocolate crepes
the crepes are excellent with a rich chocolate filling. To serve like this: Melt some butter in a pan, add a crepe and cook on one side for 45 seconds, then turn over. Sprinkle chocolate chips or pieces of dark chocolate on the crepe. Fold it in half, then in half again. Put on a plate and serve.
Step 3. Serve the crepes with fruit
Strawberries, peaches, apples and plums are a delicious filling for crepes, especially if sprinkled with a little powdered sugar. Use both preserved fruit and fresh fruit to fill crepes.
Step 4. Serve the crepes with a salty filling
the crepes replace the sandwiches very well for those who make a quick lunch. Melt some cheese on a crepe, then arrange slices of ham, asparagus, spinach and other vegetables on top. Fold the crepe in half, then in half again, and serve.
Method 4 of 4: Experimenting Flavorings for Filling
Step 1. Make a banana flambé crepe
This popular dessert tastes even better when used as a topping for a light, sweet crepe. To prepare it, you need a banana, brown sugar, butter and brandy. Melt a small piece of butter in a saucepan, then add banana slices. Sprinkle with a few teaspoons of brown sugar and let it caramelize. When the banana slices turn brown and crepe, spoon them over the crepe, pour some lukewarm brandy, then use a match to light everything up and caramelize completely.
- This dish is delicious served with cold whipped cream to offset the warmth of the topping.
- Add cinnamon and nutmeg to give the dish an intense and spicy flavor.
Step 2. Use hazelnut cream with whole hazelnuts or fruit
Chocolate hazelnut cream is one of the most popular crepe fillings in France and other countries. The cream goes perfectly with the light taste of crepes.
- Sprinkle toasted and chopped hazelnuts in the hazelnut cream if you like.
- For a less refined version of this filling, sprinkle the crepes with melted butter before adding the hazelnut cream.
- Replace the hazelnut cream with peanut butter if you prefer.
Step 3. Make savory crepes with vegetables
Stuffing crepes with salted vegetables is another way to enjoy them. Serve them with vegetables for a light lunch or dinner. Try these variations:
- Crepe with chicken salad. Mix pre-cooked chicken cubes, mayonnaise, chopped grapes, salt and pepper. Arrange iceberg lettuce on the crepes, then arrange the chicken salad on the lettuce. Roll up the crepes and serve.
- Crepe with vegetables and ham. Combine sliced ham, cheddar cheese or equivalent, onions, and vinegar. Arrange the mixture on the crepes and roll them up to serve.
- Crepe with lentil salad. Mix together already boiled lentils, chopped celery, olive oil and balsamic vinegar. Arrange on the crepes, garnish with parsley, roll up and serve.
Step 4. Prepare the crepes with seasonal vegetables
Crepes are an excellent base for vegetables of all kinds. Cook the vegetables in season with the aromas and spices of your choice, and serve them with a finishing cheese.
- In spring, stuff the crepes with cooked artichokes or asparagus and sprinkle with goat cheese.
- In the summer, try tomatoes and zucchini with fresh mozzarella and basil.
- In the fall, fill the crepes with cooked pumpkin or zucchini and serve with melted gruyere.
- In winter, stuff the crepes with sautéed kale or Brussels sprouts, dried cranberry, and grated cheddar cheese or equivalent.
Advice
- You don't need a special pan to make crepes. You can buy very expensive saucepans or even electric pans, but even with a small, non-stick one, you will be able to make some great crepes.
- Speed up using two saucepans. Pour the batter into an 8-inch pan, then move the crepe to a larger pan, and start with a new crepe in the smaller pan while you're finishing the first one.
- Adding homemade whipped cream, with fruit on top, into a crepe cone is a perfect way to serve it.
- If you have to make crepes for many people, arrange them on a plate and keep them in the oven at about 90 ° C until you are ready to stuff them.
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For sweet crepes, try the following fillings:
- Flaked chocolate
- Honey
- Nutella
- Peanut butter
- Sweet cream cheese
