So, have you who always thought that French cuisine was all exquisite, fine dining stuff? Something you can never make at home, only eat at expensive fine-dine restaurants; well think again!
Lets assuage your fears about fancy French cuisine and introduce you to the very basic and humble French Crepes. This if made really well are nothing but thin, buttery melt-in-your-mouth pancakes. And if you still can’t imagine, think paper thin but soft, sweet ‘Dosas’ or as Tamilians would say ‘Dosai’.
These Crepes are usually eaten at breakfast and are traditionally sweet but you could in fact add your own contemporary, savoury twist. Just like Dosas, they can be eaten with multiple accompaniments like any jam, Nutella, chocolate sauce, bananas and honey, caramel sauce, chestnut spread or simply lemon juice and sugar.
They are really easy to make and they taste divine! Just a few simple ingredients which you’d easily find at home, a large mixing bowl and voila! If you are the kind of person who likes to kick start their mornings on a sugar high these crepes are for you.
No Fancy Equipment Necessary
Another plus is that you needn’t make batter afresh every time. You could just freeze, thaw and instantly reuse. Also, no fancy equipment required for this baby. A whisk, a spoon, a mixing bowl and a non-stick pan is all you need. Even your mom’s unused and gathering dust roti-maker would do the trick.
So, people, let’s get going and make us some yummy crepes.
Makes 25-30 crêpes
3 cups all-purpose flour
1/2 tsp kosher salt
2 tbsp sugar
3 ¾ cups whole milk
6 tbsp butter, melted
2 tsp vanilla
¼ cup water
- Sift flour into large mixing bowl. Add salt and sugar and stir with a whisk.
- Make a well in the flour and add the eggs. With a wooden spoon, stir energetically until eggs are incorporated.
- Pour in ¼-½ cup milk and stir until the batter is much smoother and the flour fully incorporated.
- Now, add butter and stir. At this point the batter should be smooth and slightly greasy.
- Add about 1 ½ cup milk little by little, stirring with a whisk the whole time. Make sure you get rid of any lump before continuing to slowly add the rest of the milk.
- Add vanilla, then water and stir.
- Cover the batter with a clean kitchen cloth and let it rest for at least an hour.
- Due to the batter having rested, it’ll be a bit thicker than before. Loosen it up with about ¼ cup water.
- Melt a pat of butter in a non-stick pan over medium-high heat. With a ladle, pour batter into pan (between ¼ and ⅓ cup batter for an 8 inch pan). Swirl it around to cover the whole pan.
- After about 2-3 minutes, lift up the edge of the crêpe with a spatula to release it and check that the bottom is golden. With a spatula, flip the crêpe.
- Cook it for about 1 minute on the other side. Place crêpe on the plate placed over the pot. Until you make the other crêpes, cover the earlier ones with a clean kitchen cloth.
Serve with fillings of your choice. Enjoy!
Cooked up by: Delshad Master