Sunday, 10 April 2011

French Crêpes

Crêpes are considered to be the national dish of France. They originated in Brittany (Northwest of France). Crêpes are satisfying, easy to make and the creative culinary possibilities are endless. Crepes can be sweet (crêpes sucrées) or savoury (crêpes salées). Unless you are making a traditional Crêpe Suzette, you can experiment with the filling of your crêpes as much as your heart desires.  My favourite must be savoury crêpes with piquant cheese, mushroom and ham filling. I like to top them with a warm béchamel sauce or some crème fraîche.

3 eggs, ½ tsp salt, 3 cups of milk, 2 cup of flour, touch of baking soda, 3 tbsp melted butter, ½ cup of water.

In a large mixing bowl whisk together all ingredients. Beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

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