Yeah, there is no fancy title, but these things are pretty awesome. Sorry I haven't posted in a while, but I have been fairly busy. Hopefully, I am back (although maybe not for long).
These things are really useful. In a way, this is only a half recipe, but that is okay. You can use your imagination to make anything you want with these crêpes.
I am at work right now, and it is early, so there isn't going to a long description. But what this post lacks in flare, it makes up for in taste.
These things are really useful. In a way, this is only a half recipe, but that is okay. You can use your imagination to make anything you want with these crêpes.
I am at work right now, and it is early, so there isn't going to a long description. But what this post lacks in flare, it makes up for in taste.
Crêpes
Ingredients:
- 1 cup flour
- 2 eggs
- 1/2 cup milk (or buttermilk, if you have it)
- 1/2 cup water
- 1/4 tsp salt (also known as a pinch)
- 2 tbsp melted butter
- 1 tbsp sugar*
- one saucepan
- one spatula (unless you are really adventurous)
- whisk or wooden spoon
- one medium bowl
- maybe some cooking spray, although it is not really needed
- ladle (maybe, or a glass might work)
- Mix the eggs into the flour, just so that they break. Don't over-mix here, or the batter will be clumpy.
- Add the milk and water gradually, mixing a little bit after each addition. At the end, everything should be more or less uniform.
- Add the melted butter and salt, and fully mix them in.
- Add the sugar at the very end. Sugar is not normally in crêpes, but I think that it adds a nice little extra. It won't really make them sweet, per se, but it makes them melt in your mouth.
- Heat your saucepan to about medium. Crêpes don't stick to almost all pans, but if you want to be extra careful, use a bit of cooking spray.
- Scoop some batter onto the pan (how much you use depends on how big you want them and how hot your pan is--you'll get it perfect by the third crêpe or so). Tilt the pan in a circular motion to spread the batter--crêpes should be very thin. You have to do this quickly, or the batter will set, and you'll get thick crêpes, which are very heavy to eat.
- Crêpes cook very quickly. The batter will dry out on the top, and that is when you know it is time to flip them. As an extra bonus, flipping them is very easy because they will the dry (no batter splatter) and pretty strong (so they won't tear). Cook until both sides are nice and golden.
