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.

Here are some recipes:



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