Crepes: A Culinary Delight
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 3/4 cup all purpose flour
- 1 1/4 cup whole milk (lowfat milk can also be used is desire)
- 2 egg (ideal organic, as the yellow colour is given by eggs)
- 1 teaspoon lemon zest (optional, for a rich flavour)
- 3 tablespoons unsalted butter (to fry)
- Carbohydrate 7.6741154261156 g
- Cholesterol 132.363750020905 mg
- Fat 16.1586820901274 g
- Fiber 0.0541041685740153 g
- Protein 8.14889375673132 g
- Saturated Fat 9.21247346223206 g
- Serving Size 1 1 Serving (211g)
- Sodium 1843.73989945547 mg
- Sugar 7.62001125754158 g
- Trans Fat 1.59241408412353 g
- Calories 207 calories
Crepes, oh crepes! The delicate, paper-thin pancakes that can be filled with anything from sweet to savory, are a culinary delight that has captured the hearts and taste buds of people all over the world. Originating in France, crepes have become a staple in many cultures, gracing breakfast tables, dessert menus, and street food stalls alike.
The beauty of crepes lies in their versatility. They can be filled with anything from sweet ingredients like Nutella, fruit, or whipped cream to savory options like cheese, ham, or vegetables. This makes them a perfect meal for any time of day, whether you're looking for a quick and easy breakfast, a decadent dessert, or a satisfying lunch.
Making crepes is also surprisingly easy. With just a few simple ingredients and a little bit of practice, you can master the art of crepe-making and impress your friends and family with your culinary skills. So why not give crepes a try? You might just find yourself falling in love with these delightful treats.
Step-by-step
- Add all ingredients (except butter) in a blender and blend until smooth.
- Heat a crepe pan or 18cm (base measurement) non-stick frying pan over medium heat. Brush with melted butter to lightly grease.
- Pour 2-3 tablespoons of batter into the pan and tilt the pan in a circular motion, swirling the batter to evenly cover the base.
- Cook until the edge of the crepe begins to curl. Turn and cook until golden underneath.
- If you can't turn the crepe (as is too soft), add a little bit of flour in composition and try again.
- You fry it with butter. (if you don't know how to fry a crepe, please check a video online).
