02-02-2012, 08:52 PM
Pancake Day today, so here's the recipe for Crêpes that I like to make (taken from a great French chef)! Oh, by the way, easy and quick to make...
Ingredients:
* 250 g of white flour (plain, not self-raising)
* 1/2 litre of milk (you can use semi-skimmed or full cream milk)
* 3 large eggs
* pinch of salt
* 50 g of butter
* 2 tablespoons of sugar (and or a packet or two of vanilla sugar)
* vanilla essence or powdered vanilla pod (that's my personal touch)
* 2 tablespoons of brandy, or cognac, or some other alcohol of your choice (Grand Marnier, or Cointreau, or some sort of liqueur will probably work just as well.)
Method:
Start by breaking the eggs into a large bowl and whisk them with your pinch of salt, then add some of the flour (sieved) and stir till it gets a little pasty, then some of the milk to dissolve the pastiness, then more of the flour (and it'll reach the same pastiness again), then more milk to dissolve it etc... finish by adding all the milk. The pancake batter is actually fine as it is and could be used as such.
The rest is all finishing touches, but oh, what a great taste will ensue!!
Add the sugar, the vanilla, and the brandy (or whatever happens to be your choice. Note that you can also omit that bit of the recipe if you'd prefer your crêpes not to have any alcohol (even though it is worth remembering that the alcohol content will burn right off in the pan)). Then add the 50 g of butter slowly melted in a saucepan or in a microwave oven.
Whisk the batter all together. There should be no lumps after this treatment. Leave the batter aside for about 20-30 minutes, if you can wait.
In a flat pan, butter the bottom using a piece of kitchen towel or piece of clean cloth (to be discarded after cooking),. I'd recommend that even for a non stick pan. Pour in an adequate quantity of batter so as to make a thin layer once the pan is nice and hot. It'll sizzle and seize immediately so twist the pan around a bit so the batter reaches all corners. Then you can flip the pancake over, if you have that hand gesture down pat, lol, or just turn it over with a spatula once the underside is done and brown. Cook the other side the same way.
If you are going to put anything like grated cheese or something that needs warming up inside, then put it in while you're cooking the second side... If not, fillings can be as varied as your imagination can provide. Chocolate, or chocolate spreads are good, jams, maple syrup, walnuts and honey, ice cream can be a nice addition. These pancakes are also superb on their own or with a little bit of melted butter and a sprinkling (not too much of that) of sugar.
My own favourite fillings are mushroom and Madeira sauce and red pepper and tomato sauce, grated cheese and nutmeg, honey or maple syrup and (wal)nuts, melted chocolate and vanilla ice cream, melted butter and sprinkling of sugar, lemon juice and sprinkling of sugar, but as you can see I've got lots of favourites.
Enjoy!!!
Ingredients:
* 250 g of white flour (plain, not self-raising)
* 1/2 litre of milk (you can use semi-skimmed or full cream milk)
* 3 large eggs
* pinch of salt
* 50 g of butter
* 2 tablespoons of sugar (and or a packet or two of vanilla sugar)
* vanilla essence or powdered vanilla pod (that's my personal touch)
* 2 tablespoons of brandy, or cognac, or some other alcohol of your choice (Grand Marnier, or Cointreau, or some sort of liqueur will probably work just as well.)
Method:
Start by breaking the eggs into a large bowl and whisk them with your pinch of salt, then add some of the flour (sieved) and stir till it gets a little pasty, then some of the milk to dissolve the pastiness, then more of the flour (and it'll reach the same pastiness again), then more milk to dissolve it etc... finish by adding all the milk. The pancake batter is actually fine as it is and could be used as such.
The rest is all finishing touches, but oh, what a great taste will ensue!!
Add the sugar, the vanilla, and the brandy (or whatever happens to be your choice. Note that you can also omit that bit of the recipe if you'd prefer your crêpes not to have any alcohol (even though it is worth remembering that the alcohol content will burn right off in the pan)). Then add the 50 g of butter slowly melted in a saucepan or in a microwave oven.
Whisk the batter all together. There should be no lumps after this treatment. Leave the batter aside for about 20-30 minutes, if you can wait.
In a flat pan, butter the bottom using a piece of kitchen towel or piece of clean cloth (to be discarded after cooking),. I'd recommend that even for a non stick pan. Pour in an adequate quantity of batter so as to make a thin layer once the pan is nice and hot. It'll sizzle and seize immediately so twist the pan around a bit so the batter reaches all corners. Then you can flip the pancake over, if you have that hand gesture down pat, lol, or just turn it over with a spatula once the underside is done and brown. Cook the other side the same way.
If you are going to put anything like grated cheese or something that needs warming up inside, then put it in while you're cooking the second side... If not, fillings can be as varied as your imagination can provide. Chocolate, or chocolate spreads are good, jams, maple syrup, walnuts and honey, ice cream can be a nice addition. These pancakes are also superb on their own or with a little bit of melted butter and a sprinkling (not too much of that) of sugar.
My own favourite fillings are mushroom and Madeira sauce and red pepper and tomato sauce, grated cheese and nutmeg, honey or maple syrup and (wal)nuts, melted chocolate and vanilla ice cream, melted butter and sprinkling of sugar, lemon juice and sprinkling of sugar, but as you can see I've got lots of favourites.
Enjoy!!!
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