Last week I felt like eating crepes for lunch, so I made them, and also whipped out the camera.
It's all very simple really. Simple to make, easy to eat, that's how food should be most of the time. I devoured this in seconds I tell ya! You can eat these for breakfast, lunch, dinner or dessert with any toppings you like. I just happened to have a craving for Nutella and Banana at the time, reminiscing about eating a hot crepe after dinner, inside the old town walls of Dubrovnik. *sigh*.
It's all very simple really. Simple to make, easy to eat, that's how food should be most of the time. I devoured this in seconds I tell ya! You can eat these for breakfast, lunch, dinner or dessert with any toppings you like. I just happened to have a craving for Nutella and Banana at the time, reminiscing about eating a hot crepe after dinner, inside the old town walls of Dubrovnik. *sigh*.
Anyways, you will make about 6-7 crepes out of a 28cm fry pan with this recipe, feeding about 2 (or maybe 3) people very comfortably.
BASIC CREPES RECIPE
INGREDIENTS
- 1 Cup Plain Flour
- 2 Free Range Eggs
- 1 & 1/4 Cup Milk (whole or skim, you decide!)
- 2 TBSP Rice Bran Oil (any normal flavourless cooking oil will also do)
- Generous pinch of Salt
STEPS
1. Mix all ingredients together with a whisk in a large bowl. Once throughly mixed, with the batter resembling a thick silky liquid batter (add a tiny bit more milk if you think it's too thick), place the bowl of batter in the fridge to rest for an hour.
2. Take out a large frying pan (I used a 28cm frypan), and melt a dollop of butter of a medium heat in the pan.
3. Ladle about half a cup of batter into the pan and then spread it out quickly with the back of a wooden spoon, spreading the mixture from inside out. (If you have a crepe spreading tool, even better, I couldn't find mine!). Once you can see the mixture is nearly cooked on one side, slightly peel the crepe with a spatula to see if the pan side down is golden brown, if so, flip the crepe over and let that cook for 30 seconds then place on a plate. Repeat until all the batter is finished.
4. To serve, spread half a crepe with Nutella and line up about 5 slices of bananas down that half. Fold in half, and then half again to form a triangle. Alternatively, you can roll the crepe up like a burrito! Serve about 2 or 3 folded crepes per person, drizzled over with more warmed Nutella (10 seconds in the microwave will do) and Creme Fraiche or Double Cream.
1. Mix all ingredients together with a whisk in a large bowl. Once throughly mixed, with the batter resembling a thick silky liquid batter (add a tiny bit more milk if you think it's too thick), place the bowl of batter in the fridge to rest for an hour.
2. Take out a large frying pan (I used a 28cm frypan), and melt a dollop of butter of a medium heat in the pan.
3. Ladle about half a cup of batter into the pan and then spread it out quickly with the back of a wooden spoon, spreading the mixture from inside out. (If you have a crepe spreading tool, even better, I couldn't find mine!). Once you can see the mixture is nearly cooked on one side, slightly peel the crepe with a spatula to see if the pan side down is golden brown, if so, flip the crepe over and let that cook for 30 seconds then place on a plate. Repeat until all the batter is finished.
4. To serve, spread half a crepe with Nutella and line up about 5 slices of bananas down that half. Fold in half, and then half again to form a triangle. Alternatively, you can roll the crepe up like a burrito! Serve about 2 or 3 folded crepes per person, drizzled over with more warmed Nutella (10 seconds in the microwave will do) and Creme Fraiche or Double Cream.
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