Ingredients 1 1/2 cups whole milk. 3 large eggs. 3 tablespoons sugar. 1 teaspoon salt. Scant 5 tablespoons unsalted butter, melted. 1/2 cup brandy. Additional butter for cooking . Additional sugar or clear jelly such as apple or apricot for serving. Special equipment: Iron skillet or crêpe pan. Flexible metal or plastic spatula.
• Crepes : Choose your favorite Crepe and add a side dish: o Dirty Monkey Bananas, Nutella, Sliced Almonds. o Eggs Benedict 2 Poached Eggs, Canadian Bacon Served atop English Muffin Halves w/Hollandaise. o Pig in the Forest Mushrooms, Bacon, and Swiss Cheese.
This way, you cook each crepe 1-2 minutes on each side. To flip the crepe , use the metal spatula and pick up the sides of the crepe around its circumference, gradually reaching towards the center of the crepe from all sides, until the crepe separates from the pan.
Traditional French crepes are made up of simple ingredients such as flour, milk or water, eggs, and salt then frequently they’ll also include butter or oil, and vanilla. No leavening agent (like baking soda or baking powder) is required, these are a wafer thin, flat and delicate pastry.
Milk – Any kind of milk will work. Fat free to whole or even almond milk ! Eggs – to helps bind the other ingredients together. Sugar – even if you are making savory crepes , you are gonna want to add a touch of sugar.
It is mostly eaten at breakfast . Crêpes have also long been popular in Japan and Malaysia, with sweet and savory varieties being sold at many small stands, usually called crêperies. In Argentina and Uruguay, they are called panqueques and are often eaten with dulce de leche.
A lot depends if they are sweet or savory. That being said, I love oven fried potatoes and onions with either. Fresh fruit makes a wonderful light side for sweet crepes . For savory( think cream cheese and chives), a few poached eggs go well.
Crepes are rich in carbohydrates as each 10-inch crepe contains 13 g of this nutrient. While your body needs fat for optimal health, not all types of fat are beneficial. Too much intake of saturated fat can raise your cholesterol levels, thereby increasing the risk of heart disease.
Crêpes can be time-consuming to make , but once you get the hang of the cooking technique and timing, they are a breeze. You can make the crêpes up to two days ahead and the filling the day before. You also can make and freeze the crêpes far in advance — they’ll keep two months in the freezer.
What if your crepes become rubbery ? There are two reasons for crepes turning out rubbery – too much gluten (flour), or cooking the crepes too slow. Plus the resting time of 20 – 30 minutes for the batter also helps to keep the crepes soft.
If the crepes were crisp then it is likely that the frying pan was too hot and the crepe was cooked for too long. The frying pan should not be so hot that the batter starts to set as soon as it hits the pan, instead you should be able to tilt the pan so that the batter forms a thin layer over the base of the pan.
Basically, you’re filling in those microscopic crevices so the wet pancake batter won’t seep into the holes and stick to the pan, causing tears and awkward flips. As for the uneven browning of the pancake , your burner’s to blame. Mostly. “Sometimes it takes one pancake to adjust your temperature,” he explained.
Most Americans pronounce the two words the same, to rhyme with “ape.” If you want to spell it the French way, you’ll need to add a circumflex over the first E: crêpe , and pronounce it to rhyme with “step.” Even if you use the French form you’re likely to sound the final S in plural crêpes , though a real French speaker
5. Make Sure it’s Not Too Thick. Crepe batter shouldn’t be the consistency of pancake batter . It should be extremely thin !