The crêpes, or Crepes are, first and foremost, the break we all deserve at least once a day. Okay, once a week if you're on a diet. To prepare the recipe for sweet and savory crepes, you need the perfect product: Crepier by Mario Mugnano Pots from the Janet 2.0 series.
This recipe will help you create a quantity of crêpes that will then be up to you to transform into sweet crepes ( read: with Nutella ) or in savory crepes .
Sweet and savory crepes recipe
The basic recipe for an excellent sweet or savory crepe starts with eggs. Take two and:
- Break them into a tall bowl, then add the milk and start mixing until the two ingredients become friends ( read: they blend together ).
- At this point, you need to sift the flour into the bowl, perhaps through a sieve. Mix vigorously with a whisk to incorporate the flour, until the resulting mixture is smooth and lump-free. Even with lumps, it's not the end of the world.
- Now it's time to rest. Cover the bowl with plastic wrap and let it rest in the refrigerator for about half an hour. Go for a walk, listen to some music, or stretch: during this time, your mixture will absorb any lumps you've allowed to exist.
- Ignore the call that will come on your cell phone at exactly 30 minutes, take the dough out of the refrigerator, and continue stirring. Meanwhile, heat our crepe pan over medium-low heat, greasing it with butter.
Calories per serving: 195
Difficulty: easy
Preparation time: 10 minutes
Cooking time: 15 minutes
Cost: low
Ingredients for 15 crepes:
- 3 eggs
- 250 g of 00 flour
- 500 ml of whole milk
- Butter as needed
- Salt or sugar: according to your taste.
- Once it reaches temperature, pour in a ladle of batter: it should be enough to cover the surface of the pan. If you have a batter ladle It's time to use it ( now that we've reminded you, you no longer have any excuses for letting it get moldy in your furniture )
- Spread the batter evenly across the pan, carefully balancing the amount between the center and the edge. Don't waste too much time; work quickly before the batter gets too cooked. Things will be getting hot at this point.
- In fact, after just 60 seconds, if you're doing it right, you might notice the edges turning golden brown. At this point, you can loosen the edge to flip the crepe. We won't deny you the joy of tossing it in the air (only to see it splat on the floor: in that case, go back and reread the article).
- After another 60 seconds of cooking on the other side—hopefully you used a spatula—you can remove it from the heat and place it on a plate or cutting board. With the remaining dough, you can make another 14 (if they all survive the flipping), and once this cooking phase is complete, you can start thinking about filling them!
How to store crepe batter
If phone calls and texts keep you away from the fridge for more than thirty minutes, be sure to return within at least twelve hours. This is how long crepe batter can stay in the fridge if covered with plastic wrap.
If you can't eat all the crêpes you've made, keep this in mind: you can freeze them ready-made, using parchment paper between each one and plastic wrap to seal everything. You can keep them in the refrigerator for up to two days, always wrapped in plastic wrap. Now you know the recipe for sweet and savory crêpes.
