Crepes originated in France, as did pancakes, and are now world famous. Their variety ranges from sweet, used as desserts, to savoury, treated as a meal. Crepes, unlike pancakes, does not having any rising agent and are therefore more flat and thinner than pancakes.
For dessert crepes, I use the following recipe:
Servings: 8
Time: Around 15-20 minutes
Calories: 164
Ingredients:
4 eggs
1 1/3 cup milk
2 tbs melted butter
1 cup all-purpose flour
2 tbs white sugar
1/2 tsp salt
Method:
Whisk together the ingredients starting with the eggs, flour and sugar. Slowly pour in the milk and salt while whisking. Stop whisking once the batter is smooth. The texture should be quite thin and runny.
Heat the crepe pan or skillet to medium heat. Make sure pan is coated with butter, oil or non-stick spray.
Pour about 3 tablesoons of crepe batter onto the surface using a serving spoon. Spread evenly and thinly either with a crepe spreader or by moving the skillet with the handle.
Cook for about 1-2 minutes on each sidde at medium heat or until the crepe is golden brown and not runny.
Crepes are served nicely with netella and strawberries or cinamon and sugarc
This crepe was one I made using this recipe. It was topped with sugar and cinamon before being rolled.