Crepes are thin, versatile pancakes from France. Made with a simple batter of flour, eggs, milk, and butter, they can be filled with sweet or savory ingredients. Popular for breakfast, lunch, or dessert, crepes are enjoyed worldwide.
Ingredients
1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted
Preparation
Step 1In an enormous blending bowl, whisk together the flour and the eggs. Bit by bit include the milk and water, mixing to consolidate. Add the salt and spread; beat until smooth.
Step 2Heat a softly oiled iron or skillet over medium high intensity. Pour or scoop the player onto the frying pan, utilizing roughly 1/4 cup for each crepe. Slant the dish with a round movement so the hitter covers the surface equally.
Step 3Cook the crepe for around 2 minutes, until the base is light brown. Release with a spatula, turn and cook the opposite side. Serve hot.
Variations:
- Sweet Crepes: Fill with fruits, chocolate, whipped cream, or syrup.
- Savory Crepes: Stuff with ham, cheese, eggs, vegetables, or seafood.
Tips:
- Batter Consistency: Ensure the batter is smooth and slightly runny for even cooking.
- Pan Temperature: Use a medium-high heat; the pan should be hot but not smoking.
- Grease Lightly: Lightly oil or butter the pan to prevent sticking.
- Swirl Technique: Tilt the pan to spread the batter thinly and evenly.
- Resting Time: Let the batter rest for at least 30 minutes to improve texture.
Storing Crepes:
- At Room Temperature: Stack crepes with parchment paper between them. Cover with plastic wrap or foil and store for up to 1 day.
- In the Refrigerator: Place crepes in an airtight container or wrap them in plastic wrap. They can be stored for up to 4 days.
- In the Freezer: Stack crepes with parchment paper between them, wrap tightly in plastic wrap or foil, and place in a freezer-safe bag. They can be frozen for up to 2 months.
Reheating: Warm crepes in a skillet over medium heat for a few seconds on each side, or in the microwave for about 20-30 seconds.
The nutritional content of crepes varies depending on the ingredients and fillings used. Here is a general breakdown for a basic crepe (about 1 medium-sized, plain):
- Calories: Approximately 90-120 kcal
- Protein: 3-4 grams
- Fat: 3-5 grams
- Carbohydrates: 12-15 grams
- Fiber: 0.5-1 gram
- Sugar: 2-4 grams
Note: Adding fillings or toppings like fruits, chocolate, or savory ingredients will affect these values. For more precise information, it’s best to refer to specific recipes or use nutritional calculators.