Crepes, the delicate pancakes that originated in France have enchanted food enthusiasts worldwide.
These versatile treats provide an adventure that can be customized to cater to preferences establishing them as a cherished favorite, in households and upscale dining establishments alike. Join us as we venture into the realm of crepes discovering their texture, flavor and some expert tips to enhance their appeal all shared by fans of this delightful dish.
Crepes are quite straightforward, at their core made from a mixture of flour, eggs, milk and a hint of salt. Despite their simplicity crepes exude a charm with their thin texture that allows them to be filled or garnished with almost anything. Hailing from the Brittany region of France crepes boast a past. Have developed into sweet and savory versions known as crepes and galettes.
A key characteristic of a crepe lies in its texture. A crafted crepe is thin, with a crispness, around the edges while also being tender and pliable enough to wrap fillings without tearing. This fine balance is attained by ensuring the batter is silky and devoid of any lumps and by cooking the crepe on a oiled heated pan.
When it comes to taste, crepes are enormously flexible. The impartial flavor of the primary batter permits them to pair superbly with both sweet and savory fillings.
Video of Crepe
Sweet crepes are often full of end result, chocolate spreads, whipped cream, or truly sprinkled with sugar and a squeeze of lemon. In assessment, savory crepes, historically made with buckwheat flour, is probably full of cheese, ham, veggies, or smoked salmon.
Ingredients of Crepe
- 2 Eggs.
- 20g Sugar.
- 500ml Milk.
- 250g Flour.
- 20ml Vegetable oil.
- 20g Cocoa without sugar.
How To Prepare Crepe
