When I arrive home the first question that I hear is “what is for dinner? And for dessert?”… Well, what if the answer for these questions is the same? – Crepes! (or French pancakes).
Crepes with chicken, tuna, ham, cheese or salad for the main dish. Crepes with fruit, chocolate, cinnamon, jam or honey for a delicious dessert (or as a breakfast).
The good part of this recipe is easy, fast and common ingredients (that can be exchanged for vegan products).
- 2 tea-cups of wheat flour
- 2 tea-cups of milk
- 3 eggs M (or 2 big eggs)
- Oil for greasing
- Table salt to taste (optional)
- This recipe is, probably, the easiest recipe that I ever shared with you. Mix all the ingredients in a bowl with a blender (or in a food processor) or by hand with a wire whisk until the batter is smooth and with a consistency of light cream.
- There is no need to buy a specific pan for pancakes, I use a non-stick frying pan (8, 9, or 10 inch – 20, 23, 25 cm) and it is just fine. Heat the pan over medium heat, or until a little batter or water sprinkled on the pan, sizzles just a little.
- Lightly butter the pan, and then add just enough batter so once you tilt and swirl the pan, the batter forms a thin layer. If the batter is setting before you can spread the batter over the surface of the pan, reduce the heat.
- Cook until the edges of the crepe start to curl and the top looks almost dry (about 1-2 minutes).
- Flip the crepe and continue to cook for more 15 – 35 seconds.
- Remove from heat and place in a dish. Refill the non-stick pan with more batter and continue to cook.
- To keep the crepes warm, cover them with aluminium foil or keep them in a 65ºC (or 150ºF) oven.
If not eaten right away the Crepes – in my house they disappear in a hour – can be stacked and wrapped in aluminum foil and plastic wrap and stored in the refrigerator for two days or they can be frozen for about one month. Reheat the Crêpes in the oven
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