Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, crepe. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Crepe is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Crepe is something which I’ve loved my whole life. They are fine and they look wonderful.
This is a scrumptious recipe for thin, delicious German style pancakes. I'm a professional musician and recording artist, and I often find myself in the kitchens of recording studios, trying to make something edible from the staple ingredients studios keep in their kitchens. A crepe should have a carmelly taste (oil prevents this) and try to use crepe pan very hot and cook the paper thin batter for one minute and flip for thirty seconds and keep war while doing the others.
To get started with this recipe, we have to first prepare a few ingredients. You can cook crepe using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Crepe:
- Get 1 1/2 c Flour
- Make ready 4 Eggs
- Get 1 1/2 Milk
- Make ready 2 tbsp Sugar
- Get Pinch salt
- Get 1/4 c margarine(melted)
Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes.. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.
Steps to make Crepe:
- In a blender place everything together and blend for 1-2.
- Blend well till well mixed
- Heat a non stick pan, coat with margarine, pour about 1/4 cup of the batter and swirl.
- Cook for few seconds and remove
- Serve warm with savory or as dessert.
While crepe is the French word for "pancake," the two are slightly more different than their namesakes suggest. Traditional American pancakes are thicker and fluffier (thanks in part to the addition of baking soda) than their French counterparts. Crepes are delicately thin pastries most often served for breakfast or dessert, with sweet fillings like fresh fruit and whipped cream or Nutella. Crepe batter is meant to be very thin—there's more milk than flour in the batter—and you want it to be lump-free. We find that most of the time whisking by hand works fine, but if you want to.
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