In recent years, one of the fastest dishes began to look more at the malls are crêpes stuffed with sweet or savory treats. The crêpes are of French origin, and its preparation is quite simple and inexpensive, so we can draw on them at home to prepare a quick dessert, or to do something different for dinner.
With its delicate texture, crêpes are the perfect wrap for almost any type of food. We can make them in any nonstick skillet or in a special pan for pancakes, I use one with 9-inch diameter.
To prevent sticking crêpes, we must ensure wash and dry it properly, then heating and greased. When making the dough, we must be careful not beat the dough too much, because if we do it we’ll put to much air and will become very thick. If there are lumps, it is best to pass through a sieve and we must let it stand for at least 15 minutes or up to two hours for the dough becomes more flexible.
- 2 cups milk
- 1⅓ cups flour
- 1 egg
- 1 tablespoon olive oil
- ½ teaspoon baking powder
- ½ teaspoon sugar
- 1 pinch of salt
- First, beat the eggs lightly in a bowl, then mix with milk.
- Add the previously sifted flour along with a pinch of salt, a teaspoon of sugar and baking powder. Mix well and finally add the olive oil. If there're lumps,use a sieve. Let the dough rest for at least 15 minutes.
- Next, prepare crêpes on a hot greased skillet. To do this, using a ladle pour into the skillet, turning it with one hand while the other put the dough. When the edges begin to brown and peel off, it will be time to turn the crêpe, helping us with a spatula. Let cook for about a minute, moved the crepe to a plate and repeat to end the dough.
If we notice that some of our crêpes was crispy and slightly soft we should not worry, because as we piled into the dish, the heat will return the softness that we like.
If we fill them with savory filling, is a great idea to add the teaspoon of dried herbs to the dough. In contrast, if you prepare sweet crêpes, we can add a few drops of fruit liqueur, or vanilla extract or almond extract.
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