Crêpes I

Zutaten

• 220 g (1 cup / 8 oz) plain flour
• 345 ml (1 ½ cup / 12 fl oz) milk
• 2 eggs
• 2 tbsp oil or melted butter
• 1 pinch salt
• Sugar and lemon
• Raspberry jam and chocolate sauce
• Nutella and sliced banana
• Nutella and chopped hazelnuts
• Whipped cream
• Chocolate, caramel, or butterscotch sauce
• Frangipane
• Peanut butter
• Sugar and butter, possibly with lemon or cinnamon
• Strawberries (fresh or frozen)
• Cream cheese and brown sugar
• Slivers of chicken, broccoli, and cheese sauce

Zubereitung

1. Put the flour at the bottom of a mixing bowl and make a hole in the middle where you put the eggs, the melted butter, the salt and a bit of milk.
2. Mix well by hand, slowly combining the liquid with the flour to get a thick paste.
3. Continue mixing and slowly add the rest of the milk, mixing well to avoid making lumps.
4. Allow to stand, perhaps for several hours, whilst the gluten rests—this is very important for the final texture.
5. Heat a crêpe pan (non-stick recommended) or skillet. A drop of water can be used to test the pan temperature: too cold, and the water will sit on the pan, too hot and it will vanish immediately. At the right temperature, the water will seem to "dance" on the pan.
6. Grease the pan with some butter. Pour in some batter while tilting the pan to make the crêpe as thin as possible.
7. Cook for 30–60 seconds until the cooked side looks like the surface of the moon, then flip it over to cook the other side; with some practice, you can flip it in the air by swinging the pan. See the whole-wheat pancakes recipe for air-flipping instructions.
8. Serve with maple syrup, caster sugar, jam, spreads, etc. The crêpes can be filled and folded into triangles or rolled up.