The perfect accompaniment to any number of fillings, these crepes are basic, adaptable and delicious!
Hi GialloZafferano viewers and welcome to our kitchen.
I’m Sonia and today we’ll be preparing an old French recipe — the base for assembling crepes. This recipe can be used for both sweet and savoury crepes.
Let’s take a look at the ingredients:
• Just over 2 cups of milk
• A pinch of salt
• 3 eggs • 2 and ¾ tbsp of butter
• 2 cups of flour
Let’s take a look at how to make them:
We’re ready to make our crepes. First of all, put the flour in a tall bowl and be sure that the bowl is completely dry. Then add a pinch of salt, and pour the milk in while whisking the mixture. Keep an eye on the mixture for lumps and whisk them out if they form. Little by little bring the flour into the centre and continue to whisk until everything comes together.
Now, add the three eggs. Beat them before adding to the flour mixture to be sure they’ll mix in evenly. Just beat them with a fork and add them to the large bowl while whisking.
The batter is done — there aren’t any lumps, and now cover it with a clean tea towel and let it rest in a cool place for about a half hour.
Here we are! Now melt the butter and add it to the bowl, mix it together briskly and now we’re ready to make our crepes.
Let’s go to the pan!
Our pan is nice and hot. Now take a bit of the batter with a ladle and pour it into the centre of the pan. Lift and rotate the pan so that you spread the batter evenly over the entire surface of the pan, and watch it carefully to it to gently brown. Now, with a long, thin spatula, turn the crepe so the other side can get nice and golden…like this.
Wait for the other side to brown, and then it’s done.
Our crepe is finished. Place it on a plate and it’s ready to be filled however you’d like with either savory or sweet filling.
Buon Crepe a tutti!
Leave a Reply