HOW TO MAKE CREPES RECIPE
When comparing crepes to pancakes, I'll always choose crepes. Why? Due to their thin and light consistency, which allows me to enjoy a greater quantity of them before I start to feel unduly filled, and also because they are endlessly flexible (you can serve them with sweet or savory contents), they are a great choice for parties. I mean, yes, a tall stack of fluffy pancakes will always have its place, but crepes are, in my opinion, the best thing ever.
Similar to pancakes, crepes are prepared using a straightforward batter that is made up of flour, eggs, milk, and butter. The proportion of components in the batter is the primary factor that distinguishes crepes from pancakes since it is this ratio that determines the texture of the finished pancakes. Since crepes are so paper-thin and pliable, they are ideal for use in a variety of savory and sweet applications, including stuffing, folding, and rolling. The delicacy of their taste makes them an excellent complement to foods that are either sweet or savory. On the other hand, American pancakes are much more similar to cake in texture and appearance; they are dense, light, and fluffy.
The most enjoyable part of eating crepes is stuffing them with a wide variety of unique fillings. Go through your refrigerator and pantry for any perishable items that need to be used up, and come up with some creative and delicious new taste combinations!!
THE INGREDIENTS LIST:
1 Cup.Of all-purpose flour.
1/2 Tsp.Of salt.
2 large beaten eggs at room temp.
1 Cup.Of warmed milk.
3 Tbsp.Of melted butter.
1/4 Cup.Of water.
2 Tbsp.Of cooking oil.
PREPARATION:
1st Step
In a large basin, combine the flour, salt, eggs, milk, melted butter, and water until a homogeneous and somewhat thick batter forms.
2nd Step
Let the batter sit undisturbed at room temperature for half an hour, or cover it and store it in the refrigerator for up to two days.
3rd Step
When you are ready to cook your crepes, start by preheating a pan that is 10 inches in diameter over medium heat. While the meat is heated, brush it with about half a teaspoon of oil.
4th Step
Spoon about a third of a cup of the batter into the pan and tilt it in a circular motion so that the batter uniformly covers the surface.
5th Step
Let the batter cook until it has almost set, then turn and cook until the second side is golden brown.
6th Step
The total cooking time on each side will vary based on the kind of pan and stovetop used. You may need to modify the temperature as you go.
7th Step
Continue with the remaining crepe batter, ensuring that you add more oil in between each crepe as required.
8th Step
While the crepes cook, stack them on a clean platter and cover them with a cloth to keep them warm. After all, crepes have been prepared, fill, fold, or roll them before serving.
