I love homemade stuff, especially when it comes to food!!!! A favorite is homemade jam prepared in summer for winter recipes.
An ideal companion for any jam is crepes. Crepes are so good that there are some restaurants devoted to crepes. Crepes with honey, crepes with chocolate, crepes with jam, crepes with fresh strawberries, crepes with strawberry sauce, crepes with cream, and the list goes on and on.
Today, I want to share with you my basic crepes recipe. These crepes are good for salty and sweet garnishing plus you can prepare your crepes beforehand and freeze them for time of need. Just make sure to lay a layer of wax paper between the crepes, then wrap them well and freeze.
Basic Crepes Recipe
Guest post prepared and submitted by Sana Qusous Awad
Preparation time: 5 min Cook time: 15 min
1 cup flour
3 large eggs
½ cup milk
½ cup water
1 teaspoon vanilla
2 tablespoons butter
¼ teaspoon salt
How to make Basic Crepes Recipe:
- Mix all ingredients with a hand whisker or an electric blender.
- Heat a 20 cm diameter stick-proof pan. Add half teaspoon of oil and spread.
- Add about ¼ cup of the batter and slowly tilt the pan from one side to the other to spread the batter.
- Once the batter solidifies, flip the crepe over and cook the other side for 1 minute. Remove from pan and repeat with another portion of the batter.
- After making a few crepes, add another half a teaspoon of oil.
- This portion is enough for making about 20 crepes.
Serve your crepes with your favorite jam, fruits, or chocolate spread. Press link and try dish-away’s strawberry sauce recipe.
Hope you enjoyed today’s easy sweet recipe: Crepes. Bon appetie.
اضغط الرابط لقراءة وصفة رقائق الكريب باللغة العربية
Sana Qusous Awad: An avid gardener and cook. I live in a farmhouse and enjoy growing organic herbs and vegetables, producing homemade jams, and of course cooking. I have a love affair with dough and baking. In 2006, competing against 5-start hotel chefs, I won the gold medal at the Zara Hospitality Food Competition, and enjoyed two weeks of training at Glion Institute, Switzerland. I also attended chocolates, pastries and bread training in Belgium. I’m currently working on my first cookbook, which I hope to publish by the end of 2012.