Crêpes
Crêpes are thin pancakes, cooked with milk and without yeast that are especially popular in France. Dough for crêpes must rest 6 hours or more, so prepare the batter in the morning or if you are planning to make them for breakfast, prepare the batter in the evening and leave in the refrigerator overnight. Usually I make a cake from the crêpes with sweet fillings such as Nutella, jam, condensed milk, cream, whipped cream or custard. If you are making crêpes without adding sugar and vanilla, then you can fill them with
meat, vegetables, mushrooms, and fry them on one side only.
Crêpes Recipe
By Published: March 12, 2013
- Yield: 20
- Prep: 20 mins
- Cook: 30 mins
- Ready In: 6 hrs 50 mins
Crêpes are thin pancakes, cooked with milk and without yeast that are especially popular in France. Dough for crêpes must rest 6 …
Ingredients
Instructions
- Heat the milk in a saucepan just until bubbles begin to appear, then turn off immediately and set aside for 10 minutes.
- Melt the butter in a saucepan over medium heat. Be careful that the butter won't burn, then turn off and little cool.
- Beat the sifted flour, eggs, salt, sugar and vanilla in a large bowl until you have a smooth dough. Gradually add the milk and butter and continue to beat a couple of minutes. Cover the batter in the bowl and refrigerate for 6 hours.
- Heat the pan for pancakes, pour the batter with a ladle in the middle, then spread across the pan. Cook over medium heat until the underside of a pancake will be golden brown, about 1 minute. Then turn to the other side and cook for about 10 seconds.
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