Thin crepes. The perfect breakfast recipe
- Wheat flour – 250 g
- Milk – 500 ml
- Water – 150 ml
- Eggs (60-65gr) – 3
- Sugar – 1/2 teaspoon
- Salt – 1/2 teaspoon
- Sunflower oil (for frying) – 2-3 tablespoons
- Butter – 20 gr
- Dish for kneading dough
- Corolla (whisk)
- Frying pan with a thick bottom
1.First, heat water and milk to 35-40°C (95-100°F)
2.Pour water and milk into a dish in which we will prepare the dough for crepes
3.Add salt and sugar here, stir well to dissolve.
4.Break eggs into a dish. Stir until a uniform color. The yolks are fine – they mix well, but you have to mess around with the white longer. Many famous chefs prefer to stir with a fork, but we will use a whisk.
5.Gradually add flour, and stir so that there are no lumps. You can pour out all the flour at once, but in parts it is still more convenient and faster. Pour about half of the flour for the first time, stir and add the rest of the flour.
6.We heat the pan over high heat. It also needs to be cooked on high heat.
7.Add half a tablespoon of oil to the pan. You can cook without oil, then you get a slightly different pattern on the surface of the crepes – a uniform light brown over the entire surface.
8.Pour the dough into the pan and quickly turn it so that the dough is evenly distributed in a thin layer over the pan.
9.Fry on one side no more than 40-50 seconds
10.We pry the edges with a spatula, make sure that the crepe does not stick and is fried, and carefully turn it over. And if you are familiar with the technique of flipping crepes by tossing them, then it’s absolutely wonderful. It’s not really difficult, just more self-confidence and practice.
11.Turned over, also fry for 40-50 seconds, put on a dish, grease the finished crepe with butter and cover with a lid or towel.
12.And so are all the other crepes. 40-50 seconds on each side, put on a dish, grease and cover.
*From the indicated amount of ingredients in a frying pan with a diameter of 26 cm, exactly 13 crepes should be obtained. If it turned out less, then some crepes turned out to be thicker than the rest.
*If you have a frying pan of a smaller diameter, then the main thing is to find out the volume of the ladle with which you will pour the dough into the frying pan. And here is just the first pancake to help: you can use it to determine the degree of heating of the pan and the amount of dough for one serving.
*To check, put a little oil on the pan, if a faint bluish smoke appears, then you need to remove the pan from the heat, wait one or two minutes, put it on the heat again and start cooking.
Crepes can be served with honey, jam, sour cream or any syrup.
Crepes with filling
You can also make crepes with cottage cheese, meat or fish. It makes no sense to do a separate article, I’ll just tell you how it’s done, since the principle is the same.
We cool the finished crepes, spread the filling evenly over the entire surface of the crepes and wrap it as a roll. This is how crepes are usually made with cream cheese and salmon (slightly salted).
Crepes fry on one side, spread on a plate, cool. We spread the pre-cooked minced meat (minced meat fried with onions) on the fried surface, wrap the pancake as an envelope and fry the envelope until cooked on both sides.
Instead of minced meat, you can use any filling, for example: cottage cheese, jam or the same salmon with cheese.
This option is for the more experienced. Put the filling (ready-made minced meat or herbs or salmon) in a pan and pour the dough. Also fry on both sides. Skill is needed here so that when the dough is distributed over the pan, all the filling does not end up in one place.
Cook with pleasure!
For those who have read – thanks and a little entertainment Cooking Quiz 1. Test your knowledge in the culinary arts! Only a real chef can answer 15 / 15 (youtube)