Crepes
Crepes. This is a scrumptious recipe for thin, delicious German style pancakes. I'm a professional musician and recording artist, and I often find myself in the kitchens of recording studios, trying to make something edible from the staple ingredients studios keep in their kitchens. In a blender combine eggs, milk, flour, salt and oil.
Ingredients
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It’s of Milk: 1 1/4 cup of milk
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It’s of Eggs: 2 large eggs
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Prepare of Butter: 2 tablespoon of melted butter or olive oil
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You need of Sugar 2 tablespoon of sugar for savory crepes, 2-3 sweet
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It’s of Salt: 1/2 tsp of salt
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It’s of Flour: 1 cup of flour
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You need of Butter: 2 tbsp softened butter
Steps
- Place the eggs and milk in a bowl. Then add the olive oil/butter (butter will give a thicker consistency).
- Separately in another bowl place the flour, salt and sugar. Then add to the dry mixture about 1 cup of the liquid and mix..
- Add the rest of the liquid and mix to form a smooth, watery batter..
- Cooking: after lining the pan with butter use 1/4 cup of the batter into the hot pan. Spread the batter and fill making sure it is spread evenly and thin..
The secret: letting the batter rest. Crêpe A stack of crêpes Alternative names Crepe Type Pancake Place of origin France Serving temperature Warm or hot or cold Main ingredients Wheat flour or buckwheat flour, milk, eggs Cookbook: Crêpe Media: Crêpe A sweet crêpe opened up, with whipped cream and strawberry sauce on it Play media Video demonstration of preparing crêpes A crêpe or crepe and savoury galettes (crêpes salées. Reheat in the microwave or arrange on a lined baking sheet (they can overlap). You can also freeze crepes- see instructions below. Combine flour, milk, eggs, and oil.
