Crêpes traditional
Category : Pastry
Cooking: 10 minutesPT10M
Preparing crêpes (thin pancake from France) is the simplest thing, but success requires know-how and tricks.
Their origin is very old and when linked to Britain, mostly because it is a traditional food in the region. It is popular enough that are created crêperies, specialized shops or stalls and websites too.
The name derives from the Latin crispa, meaning "curled".
We can use part whole wheat flour but with a majority of white flour.
Some spices to add flavor: cinnamon, orange, vanilla, rum, cognac. Butter is optional, it serves for cooking.
Half milk and half beer or cider or pure water.
Their origin is very old and when linked to Britain, mostly because it is a traditional food in the region. It is popular enough that are created crêperies, specialized shops or stalls and websites too.
The name derives from the Latin crispa, meaning "curled".
We can use part whole wheat flour but with a majority of white flour.
Some spices to add flavor: cinnamon, orange, vanilla, rum, cognac. Butter is optional, it serves for cooking.
Half milk and half beer or cider or pure water.
Ingredients
- Flour: 50g
- Egg: 50g
- Milk: 60g
- Cider: 40g
- Butter: 5g
- Sugar: 5g
Ustensiles
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Pan.
Bowl.
Preparation
Separate the yolk and white of the egg.
Beat the egg whites.
Place flour in a bowl.
Add the liquid gradually, stirring.
Add the beaten egg white.
Soften the butter (or oil) and mix into batter.
Add the yolk.
Let stand one hour at least.
Cook without added fat in a non-adherent pan.
Serve
Hot rolled with powdered sugar or other toppings.