French Crepes


If you’ve got the time and passion, French crepes are sure they will be a hit! Prepare them in advance and serve them. They can be used during book clubs with various fillers available, or you can make them available at your event or use them to make. It’s a part of the festival to serve freshly made and hot.
If you don’t have your recipe, then you should.
And technique and method. Here’s a version I adapted from an online Recipe from my kitchen. Verdict: delicious!
Note: If you are planning to create these for the event, you should think about making the batter in advance to ensure that it is “rested up”
before you cook before you cook them. (Explained under the section on Instructions.)


It’s enough for around eight crepes.
Triple or double as required.
1 cup all-purpose flour
11/2 cups milk
2 large eggs
A pinch of salt
2 tablespoons of butter that has been melted
Canola oil to cook with


Prepare the batter. Mix the flour, eggs, milk salt, and melting butter in a bowl.
Blender and blend for approximately 20 seconds until the batter is smooth. Blender, or you can Mix everything with a spoon until it is thoroughly mixed and becomes frothy.
Let the batter sit. Cover the bowl with a lid and allow the batter to rest for about an hour.
Counter. Do not skimp on this step! It’s not identical.
Cook your crepes. Place the pan on medium-high heat. Add some of the syrup.
Cover the bottom of the pan and coat it with oil. Once hot, pour in about 1/4 cup of batter. Grab the pan and stir it around to make it an even layer on the pan’s bottom. (If the batter begins to cook, it is cooked, you can spread it out in an If you can place it uniformly on the pan’s bottom, the temperature is too high.)
Turn the crepe upside down. If the crepe is browned slightly on the bottom, Use a spatula carefully to cook it before flipping. Cook the second side just a bit to let the batter set. The pan should be tilted to the left and the right, and you can let the crepe loosen and then slide it over the
cooling rack for cooling.
Repeat. Continue to make crepes using the remaining batter and add more oil as necessary to prevent those crepes from sticking.
If you aren’t eating the crepes in a hurry, place them one on top of another when they cool. If they are sticky, place a square of parchment or plastic wrap. The paper should be placed between the sheets of paper. The stack should be placed in the bag, which is sealable, and kept in the bag in the refrigerator for a few hours or stored in the freezer for several months.
Provide a variety of ways to fill crepes with different ingredients. Some ideas are: Nutella, sliced.
Bananas and strawberries, or the combination of cheese with chives. My favorite recipe is to Sprinkle sugar on the crepe to add sugar, make lemon juice onto the crepe, fold it into quarters, and enjoy! Enjoy!


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