A crepe is a type of very thin pancake, usually made from flour. The word is of French origin, deriving from the Latin crispa, meaning “curled”. Slather them in butter and sprinkle with cinnamon, fill with jam and whipped cream, stuff with cheese and ham or roll up with smoked salmon and capers, sweet or savory, crepes transform any meal into a special occasion.
- 125g plain flour
- 15g sugar
- Pinch of salt
- 2 large eggs
- 325 ml milk
- 100 ml 35% whipping cream
- Few drops of vanilla extract or zest of orange or lemon for flavoring
- 20g of clarified butter or non stick spray to cook
- To make the batter, put the flour, sugar and salt in a bowl.
- Add the eggs, mix well with a whisk, then stir in 150ml milk to make a smooth batter.
- Gradually stir in the rest of the milk and cream.
- Let it rest in a warm place for one hour.
- When you are ready to cook the crepes, give the batter a stir and add the flavoring ingredient.
Vanilla or zest) Brush a crepe pan with clarified butter or spray with nonstick can and heat. Ladle in a little batter and tilt the pan to cover the base thinly.
- Cook the crepe for about 1 minute.
- As soon as little holes appear all over the surface, turn the crepe over and cook the other side for 30-40 seconds.
- Fold into halves or quarters.
- Dust with icing sugar or serve with fresh berries.
Enjoy, Chef Tony