Hi again my friends,
“A crêpe or crepe is a type of very thin pancake, usually made from wheat flour or buckwheat flour. The word is of French origin, deriving from the Latin crispa, meaning “curled”. While crêpes are often associated with Brittany, a region in the north of France, their consumption is widespread in France, Belgium, Quebec and many parts of Europe, North Africa and the Southern Cone of South America. Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savory galettes.” That’s simply the information you find in Wikipedia if you research the origin of crepes.
Needless to say that whether filled with sweet or savory fillings, crepes are satisfying, delicious and yummy!!! Savory fillings vary from ham & cheese, eggs, mushrooms, spinach, artichokes just to name few. However sweet fillings (what I like obviously) are Nutella, banana, cream cheese & honey, fresh fruits, peanut butter, jams & jellies…whatever tickles your fancy!!!
Here’s the basic recipe that you can make from 1 hr to 4 days ahead. Make and refrigerate it until ready to use.
Ingredients:
3 Tablespoons unsalted butter, room temperature
1 1/4 cup milk
4 large eggs
1 c all purpose flour
2 pinches of salt
Method:
Melt butter halfway to a spreadable consistency. Add milk, eggs, flour and salt.
Mix well to get rid of big lumps. Cover and let rest in the fridge.
When ready to use, heat skillet on medium high; add a dab of butter and swirl it around to cover the bottom and sides of skillet.
Remix the batter with a fork before pouring 1/4 cup of it in the skillet. Swirl it around and cook for 2 minutes or so on each side.
This recipe makes from 11-13 good size crepes.
The mixture before going to the fridge
Cooked already on one side. The delicious final product that I added melted white chocolate!
Bon Appetit