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In This Book You Will Learn How To Cook:: So, Take The First Step and Start To Explore The Wonderful World of Crepes!
In This Book You Will Learn How To Cook:: So, Take The First Step and Start To Explore The Wonderful World of Crepes!
A
rather simple dish that can be used as a platform for both sweet and
savoury toppings, and easily tailored to your individual wants and your
preferences.
Crepes are a versatile and delicious dish that can be used to create the
perfect breakfast, lunch, dinner, or desert – and with thousands of
different crepe recipes out there, you can be sure that you will never run
out of options.
Which is why I have accumulated them all for your eating pleasure!
Crepes are hands down one of the most simple and delicious foods on
this planet – so why shouldn't you have access to an entire recipe book
dedicated to them?
So, take the first step and start to explore the wonderful world of
crepes!
sugar and lemon
raspberry jam & chocolate sauce
nutella & sliced banana
nutella & chopped hazelnuts
whipped cream
chocolate, caramel or butterscotch sauce
frangipane
peanut butter
sugar and butter, possibly with lemon or cinnamon
strawberries, fresh or frozen
cream cheese and brown sugar
slivers of chicken, broccoli and cheese sauce
wrapped around a frankfurter (See cheesy crepe above)
1. Put the flour at the bottom of a mixing bowl and make a hole in the middle where you
put the eggs, the melted butter, the salt and a bit of milk.
2. Mix well by hand (traditionally, you actually use your hand to avoid incorporating air)
slowly combining with the flour, you should get a thick paste. Then continue mixing
and slowly add the rest of the milk, mix well to avoid making lumps. You may add a
bit of liqueur (traditionally brandy or fleur d'oranger) for more taste. Allow to stand,
perhaps for several hours whilst the flour gluten rests - very important to the final
texture.
3. Heat a crêpe pan (non-stick recommended), grease it with some butter, and pour
some batter while rolling the pan to make the crêpe as thin as possible (8 finished
crepe might add up to a stack 1/4" or 6mm thick). A drop of water can be used to
test the pan temperature: too cold, and the water will sit on the pan, too hot and it
will vanish immediately. At the right temperature, the water will seem to "dance" on
the pan.
4. Cooking may take 30 to 60 seconds until the cooked side looks like the surface of the
moon, then turn it over to cook the other side; with some practice, you can flip it in
the air by swinging the pan. See the whole-wheat pancakes recipe for air-flipping
instructions.
Serve with maple syrup, caster sugar, jam, spreads, etc.
Crêpes can be filled and folded into triangles or rolled up.
Some tasty fillings include:
sugar and lemon
raspberry jam & chocolate sauce
nutella & sliced banana
nutella & chopped hazelnuts
whipped cream
chocolate, caramel or butterscotch sauce
frangipane
peanut butter
sugar and butter, possibly with lemon or cinnamon
strawberries, fresh or frozen
cream cheese and brown sugar
slivers of chicken, broccoli and cheese sauce
wrapped around a frankfurter (See cheesy crepe above)