March 25, 2009
I love a leisurely breakfast on a Sunday morning. With the Sunday edition of the New York Times and a hot cup of Joe I’m good to go for ...
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Comments on REC(ession)IPES: Ratatouille Buckwheat Crepes: “Wow they look really really good! Love the crepe t...”
August 13, 2009
Wow they look really really good! Love the crepe that looks like it has a cheeky smily face on it while in the pan!
Comments on REC(ession)IPES: Ratatouille Buckwheat Crepes: “Wow they look really really good! Love the crepe t...”
August 13, 2009
Wow they look really really good! Love the crepe that looks like it has a cheeky smily face on it while in the pan!
Baker's Log: “Crêpes”
November 15, 2009
I had fun making these today! Crêpes are great to have for breakfast, and take little time! They can be made savory by choosing toppings like meat or cheese. Sweet ...
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Wikipedia
A ''crêpe'' (, British pronunciation /krɛp/, ) is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin ''crispa'', meaning "curled." While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and it is considered a national dish. In Brittany, ''crêpes'' are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury fillings.
Yield: 7 crepes
[edit] Preparation
Step 1 |
Combine flour, milk, eggs, and oil. |
Step 2 |
Add salt. |
Step 3 |
|
Step 4 |
Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly. |
Step 5 |
|
Step 6 |
To remove, invert pan over paper toweling. |
Step 7 |
Repeat with remaining batter. |
Step 8 |
Fill with your favorite filling. |
[edit] About Crepes
A few filling suggestions: any flavor fruit jam,sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup. Endless ideas, both sweet and savory.
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Anonymous
i prefer using melted butter in my batter