A crêpe is a thin pancake.
A short history of pancakes... It originates from Brittany, a region in the west of France, where it is traditionally served with apple cider. It used to be cooked on flat rocks (where the name comes from).
French Crêpes are usually of two types: sweet or savoury, the main difference is the flour used (plain flour or buckwheat flour respectively); they may then be rolled or folded, and filled with different ingredients.
can be sweet or savoury (salty) they can be classified as a
main dish and/or a dessert. In Anglo-Saxon countries crêpes
are generally associated with sweet pancakes, hence they are
with the desserts.
This recipe for sweet crêpes is an easy one to start with (for about 30 crêpes):
Put the flour at the bottom of a mixing bowl and make a hole in the middle where you put the eggs, the oil or butter, the salt and a bit of milk. Mix them and slowly incorporate the flour, you should get a thick paste.
Then continue mixing and slowly add the rest of the milk, mix well to avoid making lumps. You may add a bit of liqueur (traditionally Brandy or fleur d'oranger) for more taste.
You may even replace part or all of the milk by beer! Some people use a blender on the batter and let it refrigerate over night.
Heat a flat cooking pan (non-stick recommended), grease it with some butter, and pour some batter while rolling the pan to make the crêpe as thin as possible.
Cooking may take 30 to
60 seconds until the cooked side looks like the moon surface, then turn it over to cook the other side; with some practice, you can flip it in the air by swinging the pan.
Serve with caster sugar, jam, spreads, etc. or for a rich treat, try Nutella and sliced bananas.
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