A crepe is a super-thin french pancake that comes in two types. One is savoury and another is sweet. Though I love both, my favourite is the sweet ones. ❤❤ I follow a simple recipe for crepes by Julia Child(simplified by Martha Stewart). It’s easy, takes only one blender and is foolproof. You can obviously whisk this traditionally but I find this really convenient. I don’t know how many times I have made this, but the result is always mind-blowing. 🙂 I was making a big batch of crepes today to store in the fridge for the coming few days. Though making this doesn’t take much time, making ahead is always advisable if you have to make them for several people. You can store the batter in the fridge for 2 days and if storing the crepes it can go up to 3-4 days in the fridge and 2 weeks in a deep freezer. Just don’t forget to line them with wax paper. Use your favourite fruits, whipping cream, chocolate sauce, honey, or anything else. You will fall in love with this French culinary delight every time you eat.
Ingredients.
My interpretation of the original classic recipe by Julia Child.
All-purpose flour-1 cup Whole milk-1 ½ cups Eggs -4 on room temp. Butter -3 tablespoon(melt it and let it cool , otherwise egg will curdle) Sugar-1 tablespoon Salt -A pinch of Vanilla extract /essence-1 table spoon .
Process
Mix everything together in a blender. Keep it in the fridge for 30 minutes. Take a non-stick pan. Pour 2 or 3 big spoons of batter into the pan and move it around quickly. let it sit till it looks a little done on the other side. Flip it and stay like that for ½ a minute. Place it on a plate and serve with your choice of fillings and toppings.
Recipe for eggless crepe
All-purpose flour-1 cup Milk -½ cup Butter-melted ¼ cup Sugar- 1 tablespoon. Vanilla extract /essence -1 tablespoon Water -2 /3 Cup Salt - A pinch of
Method-
Mix everything together in a blender. These crepes will be really delicate and soft so flip it really carefully. Enjoy your choicest toppings.
