Tuesday, October 8, 2013

A Simple Crepe recipe

Crepes are credited to be French but research shows that many countries have their own version of the crepe. Crepes can be made either sweet or savory. In India, we have the patishapta from the East and the dosa from the South to compare to the crepe. And like the crepe, the dosa is now made with a lot of innovative fillings. Some time back, I tried making patishapta but the crepe turned to a glop of dough when I tried spreading the batter. And with that, I gave up trying to make the crepe. This time round, I checked for crepe recipes and narrowed on the one given here and was impressed with the result. I did add a couple of drops of vanilla essence to take away the eggy smell and added oil instead of butter to the batter.
Flour - 1 cup
Milk - 3/4 cup
Eggs - 2
Water - 1/2 cup
Sugar - 1tbsp
Oil - 2tbsp
a little oil / butter to apply on pan
Blend all the ingredients together in a food processor and the batter is ready; I used the Magic Bullet to blend the ingredients together. Heat a pan and brush a little butter / oil. When the pan is hot pour a ladleful of batter in the center of the pan and swirl the pan in a circular manner to spread the batter. Make round pancakes in this way with the rest of the batter. Flip the pancake over as soon as the batter sets. Do the same with the rest of the batter. According to the original recipe, this batter can be stored in a tightly closed container in the frig for up to 2 days.

Add fruits or syrup or fruit preserves to make a yummy crepe for breakfast.

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