ella/TO
Sous Chef
What's your favourite recipe for crepes?....Hubby prefers them to thick pancakes.
lol, i don't think quick my answer would exist very long...
but otherwise, yes i do! well, i mean mom did... hmm, as described in my first reply.
with a large spatula.
ok, this is disturbing.
Had lemon crepes for breakfast this morning topped with freezer strawberry jam on top. I wangled the recipe from the waitress. she said we would need 1/4 cup butter,1/2 cup cold water,1/4 cup milk,2 eggs, 2 egg yolks, 3/4 cup flour,1 tab. sugar,1 tea lemon zest,1/4 tea. salt.Clarify the butter, making sure to skim off the surface foam. Spoon the clear butter into a measure cup discard the milky solids at the bottomof the pan.this will make 2 Tab. of clarified butter. In med bowl or blender jar combine the butter, water,milk,whole eggs,egg yolks, flour,sugar,zest,salt. mix or blend til smooth will make 15 or 20 crepes
kades
Basic savory crepes made with eggs, milk, flour, salt. Then in bottom 1/4 of crepe wedge of fontina cheese, fold over in half, wedge of mozzarella on top of fontina, then fold in half again to where you have 1/4 of a circle, place in baking dish with a little of your favorite italian tomato sauce on bottom, cover with more t. sauce, bake for 20 minutes or so, sprinkle with more moz and/or parm, 10 more minutes in over to melt cheese and serve.
Basic savory crepes made with eggs, milk, flour, salt...
The only thing that matters is to keep the batter very thin, as the crepes should be as thin as possible. I use 4 eggs, 2 1/2 cups of flour, and a lot of milk, so that the batter resembles something like very fluid honey. It could be 3 cups, but I've never measured it. I keep adding it until it reaches the right consistency. Sometimes, as the batter thickens, I continue to add some more milk. I use a non stick crepe pan. I only butter it in the beginning. I love using homemade sour cherry jam/preserves for filling.