Crepes are quick and simple to make. They are very versatile and can be served as a first or second course as well as a dessert depending on whether they are filled with sweet or savory ingredients.
It is not uncommon to find recipes in which ingredients such as Marsala wine or Cognac are added to the mixture to give the crêpe a distinct flavor. What I’ve transcribed is the original recipe for which I’d like to thank some French friends. Experiment and experiment to come up with variations
- 300 grammi 00 flour - Caputo Cuoco for generic use
- 400 ml latte
- 120 ml blonde beer
- 4 egg
- 50 grammi butter
- 1 pinch fine sea salt
- Pour the flour into a mixing bowl and add the eggs one at a time whisking constantly.
- When the eggs have been incorporated into the flour add the milk a little at a time, continuing to mix to avoid lumps Finally, pour in the beer.
- Allow the batter to rest while you melt the butter. Pour in the melted butter and stir everything together.
- By incorporating melted butter into the batter you can avoid over-greasing the bottom of the pan between crepes.
- Allow the batter to rest in the refrigerator for at least 30 minutes. This is critical to the crepe's success.
- Prepare a cup with melted butter in a flat-bottomed nonstick pan over medium heat. Once the pan is hot enough, dip a piece of cotton gauze in the butter and coat the entire surface with a thin film of butter.
- Pour in half a ladle of batter at a time until the batter is evenly distributed across the entire surface of the pan to make perfect, thin, and regular crepes.
- Cook for 1–2 minutes per side.e It is simple to tell when it is time to turn the crepe because it will easily come off from the bottom.
- Replace the salt with a teaspoon of sugar for sweet crepes, which can be enriched with a drop of Grand Marnier.
Amount Per Serving Calories 1397Total Fat 150gSaturated Fat 94gTrans Fat 6gUnsaturated Fat 46gCholesterol 574mgSodium 1285mgCarbohydrates 5gFiber 0gSugar 4gProtein 11g