Amazing "Crêpes"

Hi there! Today I want to share with you a simple dish everyone loves: crêpes.

When we think of this tasty food, we always think in France where crêpes are traditionally served in Candlemas (Virgin Mary’s Blessing Day. February 2) or better called “Le jour des crêpes”, wich means the day of the crêpes. But the fact is that there are lot of European countries where you can find them. For example, I’m Spanish and where I am from crêpes are eated with chestnuts and sweet potatoes on Halloween.

Similar to pancakes, this is a versatile dish thus you can eat savory or sweet crêpes, it just depens on the filling. Here I bring the batter recipe.

Ingredients:

4 eggs
1 cups of flour
2 cups of milk
50 gr of butter (about 2 oz)
A sugar tablespoon.
A salt teaspoon.
A Cointreau tablespoon. Here you can use another liqueur but it’s important it matches the ingredients you’re going to use later, for example, if you want to eat it with savory ingredients something like Bourbon will be perfect and if you prefer the sweet ones then something like anissette is ok. If you’re using both use the one you prefer.
You can cook about 20 crêpes whit this recipe (small pan).

Procedure:

  1. In a mixing bowl large enough (better if it’s made of glass), whisk the eggs. Add the milk, the melted butter and the liqueur and blend again.
  2. Add the sugar and the salt.
  3. Add the flour bit by bit, previously sieved (you can use a metallic colander) while you stir with a wooden spoon. Doing that we avoid  the batter gets crumbly.
  4. Cover and let stand for one hour on the fridge.
  5. Heat the pan, put a bit of butter in a kitchen paper and when the pan is hot enough you oil it with the butter (see the pictures below).
  6. Put a bit of batter on the pan, crêpes are very thin so you have to be careful not to use too much. Wait until the batter gets solid and beggin to move the pan to prevent sticking the crêpe, when you think it’s cooked enough flip it with a wooden spatula. Cook the second side and put it on a plate.
  7. You can fill it with everything you want: Chocolate, jam, sugar, cheese (with this one is a good idea to put the cheese in the crêpe before you remove from the pan so it melts and gets delicious!) ..
Once made, you can keep the batter for 2 or 3 days on the fridge.
Here are a few snapshots.
I love so much this recipe that I cook it very often. I eat them for breakfast so usually prepare de batter the day before. 
Hope you like my first recipe, please let me know your experience. Soon I’ll post some filling recipes so you can enjoy this lovely food with all its possibilities. See you soon!!!
Borondy.
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One thought on “Amazing "Crêpes"

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