Fluffy Crepes
Fluffy Crepes. A super fancy breakfast or brunch. I do have a super recipe for American Pancakes too, and l tend to make them probably as often as l make the crepes. When l was a child, l wasn't really into crepes as much, l guess because mum used to fill them with jam only, and l, like a naughty child l was, wanted nutella.
Ingredients
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Prepare 1 of egg
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It’s 1 g of salt
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It’s of 1 table spoon of sugar
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Prepare of 2 table spoons of yoghurt
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It’s of 3 Table spoon of multipurpose flour
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Prepare of 1 table spoon of fruit juice
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Prepare of Butter to grease the frying pan
Steps
- Instructions Crack the egg in the bowl,mix in salt sugar yoghurt and fruit juice juice until all incorporated. Add in the flour until mix well, make sure there are no lumps. Grease the Frying pan with butter, pour 1/3 of the batter into the a medium sized frying pan, twist the frying pan around to spread the batter. When the sides of the crepes look a bit brown flip the crepes around then wait for another ten seconds. Ready to serve!.
Crepes are the European cousin of American pancakes. They are larger, thinner and more delicate than pancakes, because the batter is also thinner with no leavening agent to give them any lift and make them fluffy like pancakes. They also taste very much like pancakes, but not fluffy. Making crepes is a very "feel" based endeavor, but this is an excellent recipe for people who didn't have the benefit of having a little old French lady in the house growing up. When using frozen crepes, thaw on a rack before gently peeling apart.
