Saving at home – Sweet and savory crepes (basic recipe)

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Whether it’s a loving mother who prepares a snack for her children, a group of students who take a break between history and algebra, or fanatics of cuisine, crepes are always the right choice! It is a basic dough that lends itself well for both sweet and savory fillings.
A few examples? Definitely the most loved of all, the Nutella crepe! For those savory we have no doubt to recommend the delicious crepes with gorgonzola and radicchio salad! There are only a few things to know to be able to prepare sweet and savory crepe, we will tell you immediately. We are sure that you will make a good supply of them, discovering how easy it is to keep them! But then let me know which one is your favorite!

Let’s start:

SWEET AND SAVORY CREPES (BASIC RECIPE)

Ingredients for 4 people: 3 medium eggs – 250 g flour (00) – 500 ml whole milk – enough butter (or oil) to grease the pan

Preparation:

To prepare these tasty crepes, start by breaking the eggs in a bowl with high edges, mix thoroughly with a fork and add the milk.

Place a colander on the container and sift the flour into the bowl, (for convenience you can also add it in two stages and mix so as to avoid the formation of lumps). Then, stir vigorously with the whisk so that all the flour is absorbed. Continue mixing until you get a homogeneous, velvety and lump-free liquid.

At this point, cover the bowl with film and let it rest for at least 30 minutes in the refrigerator: this operation is used to make sure that any lumps will be absorbed. After the time, mix the mixture and then heat a crepe maker (or alternatively a non-stick pan with a diameter between 18 and 22 cm ) and grease it with a knob of butter (or oil).

Once at temperature, pour a ladle of dough sufficient to cover the surface of the pan: rotate the pan until the mixture is evenly distributed (be careful not to spread it all over the edges to avoid that there is not enough batter left in the center to create a crack with a uniform surface); it is recommended that you perform these operations very quickly, as the batter will cook quickly.

After about 1 minute on medium-low heat, you should notice a slight browning, the edges will tend to come off so you can turn the first crepe with the help of a scoop. Cook the other side for about 1 minute, waiting for it to take on color.

Once the first crepe is ready, put it on a serving plate or on a cutting board. Repeat this operation until you finish the dough, you should get 8 crepes with a diameter of 20 cm: stack each crepe one on top of the other so they will remain soft.

Your crepes are ready, you just have to stuff them!

STORAGE

You can let the crepe dough rest for up to 12 hours in the refrigerator, covered with film.

If you prefer, you can also freeze the sweet and salty crepes once ready and let cool: just place them on top of each other and, between a crepe and the other, place a sheet of parchment paper and finally seal everything with plastic wrap.
Sweet and savory crepes can be kept individually in the fridge for a couple of days, covering them with transparent film, so as not to dry them out.

Enjoy your meal!

Original recipe: ricette.giallozafferano.it

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