Crêpes - European Recipe

Crêpes

🌍 European, Brittany, France Difficulty: ●●●○○

Breton galettes made from buckwheat date to the 13th century, when Crusaders brought the grain from Central Asia.

Ingredients

• 250 g all-purpose flour
• 2 eggs
• 500 ml whole milk
• 1 tbsp melted butter
• 1 tbsp sugar (for sweet crêpes)
• Pinch of salt
• Butter for cooking

Method

1. Whisking — Whisk flour, eggs, and half the milk into a smooth batter.
2. Step 2 — Gradually add remaining milk; whisk until no lumps remain.
3. Stirring — Stir in melted butter, sugar, and salt.
4. Resting — Rest batter at room temperature for 30 minutes.
5. Heating — Heat a crêpe pan or flat skillet over medium-high heat; brush lightly with butter.
6. Pouring — Pour a small ladleful of batter; tilt pan immediately to spread into thin circle.
7. Cooking — Cook until edges lift and underside is golden, about 1 minute.
8. Flipping — Flip; cook 30 seconds more.
9. Step 9 — Stack crêpes on a plate; fill with jam, Nutella, lemon-sugar, or savory fillings.

Tags: all-purpose flour, eggs, whole milk, melted butter, sugar · Source: Observatory Recipe Research Kitchen