Create this French classic in the house for delightfully updated desserts, breakfast, even quickly, enjoyable dinners. Although crepes are typically taken the province of the French, comparable pancakes are plentiful in nations as varied as Greece and Iceland.
When serving crepes as a tasty course or side meal, roll the crepe around the filling. Nevertheless, when serving crepes as desserts, the French typically fold the crepes into half then half once more to form a wedge, then top the wedge with the included active ingredient.
Although they take a little time to prepare, they're well worth the effort.
Ingredients:
� 310ml (1 1/4 cups) milk
� 150g (1 cup) plain flour
� 2 eggs
� 20g butter, melted
� Melted butter, extra, to grease
Directions:
1. Sift the flour into a bowl.
2. Make a well in the centre.
3. Blend in the milk and eggs.
4. Stir in the butter.
5. Do not exhaust the batter as this can lead to hard crepes.
6. Cover and place in the refrigerator for 1 hour to rest.
7. This assists to produce light crepes.
8. The mix ought to be smooth, like cream.
9. Heat a little additional butter in a non-stick fry pan over medium heat till lathering.
10. If the pan is not hot enough, the crepe might stick, and if the pan sizzles loudly when including the batter, it is too hot.
11. Include enough batter to very finely coat the base, and tilt the pan to produce an even density.
12. If the pan is at the appropriate temperature level, it needs to take simply a minute prior to the edge curls and the base turns golden.
13. Utilize a spatula to inspect it - the base needs to be golden, lacy and thin sufficient to see through.
14. Flip and cook for a more minute prior to moving to a plate.
Although they take a little time to prepare, they're well worth the effort.
Ingredients:
� 310ml (1 1/4 cups) milk
� 150g (1 cup) plain flour
� 2 eggs
� 20g butter, melted
� Melted butter, extra, to grease
Directions:
1. Sift the flour into a bowl.
2. Make a well in the centre.
3. Blend in the milk and eggs.
4. Stir in the butter.
5. Do not exhaust the batter as this can lead to hard crepes.
6. Cover and place in the refrigerator for 1 hour to rest.
7. This assists to produce light crepes.
8. The mix ought to be smooth, like cream.
9. Heat a little additional butter in a non-stick fry pan over medium heat till lathering.
10. If the pan is not hot enough, the crepe might stick, and if the pan sizzles loudly when including the batter, it is too hot.
11. Include enough batter to very finely coat the base, and tilt the pan to produce an even density.
12. If the pan is at the appropriate temperature level, it needs to take simply a minute prior to the edge curls and the base turns golden.
13. Utilize a spatula to inspect it - the base needs to be golden, lacy and thin sufficient to see through.
14. Flip and cook for a more minute prior to moving to a plate.
