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Crepes

12/25/2013

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What a crazy week it's been, between a new full-time job, a weekend away with the family and well, the holidays... let's just say I do need many more hours in my days...  I did find the time to do some baking though and will share in the next couple days...
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For her birthday, my daughter asked for some crepes. If you are not familiar with crepes, they are thin round pastries, similar to pancakes (but not really), served in a variety of ways.
You can make savory or sweet crepes and the recipes vary so much, you just need to figure out what you like.
The recipe I use is one I've been using since I was a child. My mother used it and it is so simple, much simpler than many recipes out there.

Ingredients (per person):
  • 100g of flour
  • 1 egg
  • 1 tbsp of sugar (ignore if making savory crepes)
  • milk
  • water
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Serve with syrup, maple syrup, all kinds of sugars, jams, chocolate spread, etc.
Gives 4-5 crepes per person.
Preparation:
  1. Sift the flour in a large bowl.
  2. Add the sugar and the egg(s).
  3. Add water and milk in equal quantity until getting a bisque consistency.
  4. Use a round griddle (10"). Heat on high heat (drop a few drops of water on it to verify readiness -> if the water sizzles, your griddle is ready).
  5. Pour a ladle-full of batter onto the griddle. Lift and turn the griddle to spread the batter. 
  6. As soon as the batter is not runny anymore, lift the crepe with a knife or a spatula (or if you're better than me, a flick of your wrist) to flip the crepe to the other side.
  7. When cooked, put onto a plate.
  8. CAREFUL: the cooking goes WAY FASTER than for pancakes, a few seconds on each side.
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    Author

    My name is Anne-Sophie and I've always enjoyed baking. I've decided to try and spend more time trying new recipes and would like to share the journey. I am particularly (but not exclusively) interested in French/Belgian recipes.


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