クレープ (Crepes)

Crepes are a type of pancake that is really thin. They originated in France and is often associated in Brittany a region northwest of France. Crepes are usually a world wide dish and doesn't have a single filling and is really flexible though the most common form of serving Crepes is Crepes Suzette.

Ingredients:

1 cup milk

2 tablespoons butter, melted

2 large eggs

1 cup all-purpose flour

1/4 teaspoon salt

2 tablespoons sugar

Canola oil or Coconut oil for cooking

 "If you don't have a crepe pan, an 8- or 9-inch omelet pan works well" (Ojakangas 69). So if you surprisingly have a crepe pan, which is really awesome than you can just use a 9 inch skillet or "omelet pan". 

To start off, in a medium- sized bowl whisk together your wet ingredients (milk, eggs, and butter), then add your dry ingredients (flour, salt, and sugar). Whisk until the batter is complete smooth and "let it sit in the refrigerator for an hour or overnight" (Ojakangas 69). I let it sat overnight because I started the recipe at night.

Once you take it out of the refrigerator, re-whisk the batter because it may start to solidify. Brush your skillet with oil and place it over a med- high heat. Pour about 1/4 cup of the batter into the pan and swirl it around to make the crepe. Once it begins to look dry smoothly flip it over with a spatula. Let the other side sit for about 15 seconds and transfer the crepe onto a plate. brush the pan with oil between each crepe you cook in order for it to not cook in the pan.

 

This was a really simple dish to make and it tasted really good with Nutella and whipped cream. My brother added blueberries and strawberries, and my mom had banana's and Nutella. My family enjoyed it, I enjoyed it, I just wished I made more. What would you put in your crepes? I really need comments to reply to so please comment... please I need the good grade... please.

Resources: Ojakangas, Beatrice, and Roger LePage. Petite Sweets: Bite-size Desserts to Satisfy Every Sweet Tooth. Portland, Me.: Sellers, 2009. Print.