A crepe is a very thin pancake made from a runny, smooth batter. Legend has it that the dish was invented by accident in Brittany, France, during the 12th century when a woman spilled some thin porridge on a hot stove. The dish, which remains extremely popular throughout France, came to America with immigrants. Originally made with buckwheat flour, crepes are more commonly made using wheat flour today, unless they are made to be gluten free. The recipe can be made sweet or savory depending on the choice of add-ins and/or toppings. Possible sweet toppings include powdered sugar, maple syrup, fruit, pudding, preserves, Nutella, whipped cream, and peanut butter. To make crepes savory, try toppings or add-ins such as herbs, ham, cheese, scrambled eggs, as well as vegetables such as mushrooms, spinach and tomatoes.
Recipe Servings: 14
Ingredients
Directions
Notes
Combine all the ingredients in a blender and mix until it becomes a smooth batter.
Grease an 8-inch frying pan using nonstick cooking spray and set it over medium-low heat.
Pour about ¼ cup of the batter into the pan, tilting it side to side immediately to form an even circle.
Cook for about 1–2 minutes or until lightly browned before flipping and cooking the other side for 1–2 minutes.
Remove the crepe from the pan and serve immediately or cover to keep warm while cooking the remaining batter.
Repeat steps two through five until all the batter is used.
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