298 – Crêpes – French Pancakes Recipe / الكريب – الفطائر الفرنسية
- Ingredients for the Crêpes
- 1 cup (240 ml) of milk
- 3 tablespoons (43 grams) of butter
- 3 large eggs
- 1 tablespoon of sugar (only 1/2 teaspoon for savory crepes)
- A pinch of salt
- 1/4 teaspoon of vanilla extract (optional)
- 3/4 cup (96 grams) of flour
- Ingredients for the Fillings
- Savory: cheese, cooked ground meat, etc.
- Sweet: honey, nutella, chocolate sauce, fruits, jams, etc.
Steps for making the Crêpe batter:
1- Bring the milk to a boil.
2- Once the milk is boiling add the butter and mix until it melts.
3- In a separate bowl, lightly beat the 3 eggs with a whisk.
4- Add the sugar, salt, and vanilla to the eggs and mix.
Note: you can replace the vanilla with any flavor of your choice (e.g. ground cinnamon, ground cardmom, etc. and for savory crepes you could use dried herbs)
5- Incorporate the flour mixture into the eggs.
6- Add a little bit of the hot milk and butter to the egg and flour mixture – while mixing, to temper the eggs and bring up the temperature.
7- Slowly add the rest of the hot milk and butter to the eggs and flour mixture, while whisking constantly until you a smooth and soft batter. The batter has a thick liquid consistency.
Steps for cooking the Crêpe batter:
Note: You will need a non-stick pan preferably reserved for only making crêpes.
1- Heat the pan on high heat before starting to make the crêpes.
2- Once the pan is hot, spread the crêpe batter by rotating the pan in a circular motion.
3- Let the crêpe cook for a few minutes in one side before flipping it to the other side.
4- Cook the second side for a minute or so until the crepe can slide easily on the pan.
The crêpe should have a golden color. Beware not to overcook!
Fill the crêpes with your favorite filling and serve warm. Enjoy!