Monday, March 05, 2007
Sunday, March 04, 2007
Crêpes Recipe
I’m just going to talk how I make the mass; the rest is your work.
Ingredients
Three eggs, one glass of milk, 100 grams of flour, butter (you can use olive-oil instead) salt or sugar, depending if you want your crêpes salted or sweet.
Recipe
To make the mass, beat the eggs in a bowl, add in a pinch of salt, and translate it into another bowl where we have put the flour before. Then beat it fast with a fork to avoid a clotted mass (if you aren’t successful you can try to beat with a blender), add a pinch of sugar just if you are making sweet crêpes, and stir the mass while adding milk.
To get the crêpes, put a piece of butter in a 20 centimetre diameter frying pan, wait until it gets hot and add two or three tablespoon of the mass covering all the pan surface. Brown one side of the crêpe and turn it over, using a slice or giving a fast movement to the frying pan turning the crêpe over in the air, browning the other side of the crêpe. Save the crêpe in a warm place while you are making more crêpes.
Fill them with anything.
Some suggestions: chocolate, marmalade with cream, honey or “dulce de leche” to sweet crêpes and ham with cheese, or fish with tomato and lettuce.
Enjoy your meal!!! Don’t forget to add a pinch of love and art during all process.
Ingredients
Three eggs, one glass of milk, 100 grams of flour, butter (you can use olive-oil instead) salt or sugar, depending if you want your crêpes salted or sweet.
Recipe
To make the mass, beat the eggs in a bowl, add in a pinch of salt, and translate it into another bowl where we have put the flour before. Then beat it fast with a fork to avoid a clotted mass (if you aren’t successful you can try to beat with a blender), add a pinch of sugar just if you are making sweet crêpes, and stir the mass while adding milk.
To get the crêpes, put a piece of butter in a 20 centimetre diameter frying pan, wait until it gets hot and add two or three tablespoon of the mass covering all the pan surface. Brown one side of the crêpe and turn it over, using a slice or giving a fast movement to the frying pan turning the crêpe over in the air, browning the other side of the crêpe. Save the crêpe in a warm place while you are making more crêpes.
Fill them with anything.
Some suggestions: chocolate, marmalade with cream, honey or “dulce de leche” to sweet crêpes and ham with cheese, or fish with tomato and lettuce.
Enjoy your meal!!! Don’t forget to add a pinch of love and art during all process.
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