Crepes are the refined cousin of traditional pans. Simple, sprinkled with powdered sugar or packed with something sweet, can make a typical weekend breakfast something special. You do not have a separate dough if the kids don't want to try something new. Make your own in the first place; Then modify the leftover dough to make some crepes for yourself.
Credit: Eising / Photodisc / Getty Images Crepes can be as easy – or as rich as you like.
- This method was taken from the simple recipe of crepes published in Bon Appetit, January 1996 ,
- Prepared cream batter
- 1/4 to 1/2 cup milk
- 1 egg
- cooking spray
- Sugar powder, banana slices, berries or other stuffing (optional)
Mix egg and 1/4 cup milk in a small bowl.
Prepare the milk-egg mixture in the whipping cream and move well. Add more milk until the dough has a consistency of heavy cream.
Spray a 6- to 9-inch non-stick pan with cooking spray. then warm to medium heat.
Pour 2 or 3 tablespoons of the dough into the hot pan. Rotate the pan to allow the dough to coat the bottom in a thin layer.
Cook for 20 to 30 seconds until the bottom of the crepes turns brown. Carefully press the crepe and cook for 10 to 15 seconds.
Remove the crepe on a grid or parchment plate. Store the crepes in a hot Fahrenheit 200 degree oven until ready to serve.
Repeat the steps until you use the rest of the dough.
Serve the crêpes layer, sprinkle with sugar or fill. To fill the crepes, place one on a plate and place a spoon or two in a line in the center of the crepes. Pull the crepe around the filling.
Transfer the diluted dough to a large mixing pan with a nozzle before cooking. The nozzle makes it easier to get the right amount of dough in the pan without dripping.
These crepes are not as charming as traditional crepes As the potato contains baking soda, it will cause a slight increase.
When the crepes start to stick, the pan is not hot enough or it needs more cooking spray.