Crepes

I have always called “crepes”, pancakes. Back home, pancakes looked exactly like crepes. Maybe it varies with names depending on which part of the world you are in. In preparing this, be sure to have all wet ingredients at room temperature.

INGREDIENTS:

  • 1 cup of flour
  • 2 tbsp of white sugar
  • Pinch of salt
  • 2 eggs at room temperature
  • 2 tablespoons of butter at room temperature
  • 1 1/4 cup of milk at room temperature
  • Vanilla extract to taste (optional)

 

METHOD:

  • In a mixing bowl, combine all dry ingredients, flour, sugar, and salt.
  • In another bowl, whisk eggs then add milk in gradually while whisking. Add butter and vanilla extract while whisking.
  • Make a hole in the dry ingredients, then gradually pour the liquid into the bowl.
  • Whisk until you get a smooth batter. But if there are a few lumps in it, strain it into another bowl.
  • Or you can use a blender, combine all ingredients into a blender and blend.
  • Wrap batter with cling film (plastic wrap) and leave to sit for about 20 minutes.

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  • Place a nonstick pan on low or medium fire, using either butter or oil grease the pan.
  • Use a ladle to scoop the batter, about half way to the top and pour into pan.
  • Tilt the pan gently to evenly spread the batter.
  • About a minute or two on each side depending on heat.
  • Flip crepe and continue to fry for a few seconds until brown or golden brown spots appear on it.
  • Can be eaten with syrup, fruits or ice cream, dusted with a little icing sugar.

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