Copyright (c) 2012 www.oilyhairoilyscalp.com
Crepes (or as the French say, crÃªpes), the simple, elegant and delicious thin pancakes from France. Crepes Suzette are a must in American fine dining and you can get all the crepes you can possibly imagine in one of France's thousands of CrÃªperies. But you don't need to be a master chef to create this secret to easy baking.
Let's take a trip to Brittany in France's history, shall we? For that's the original home of the crepe. While almost every country and people all over the world have some shape or form of pancakes (thick pancakes in the US and UK, large 'pannekoeken' in the Netherlands and Belgium, filled and rolled up palatschinken in Austria and Central Europe). However, of all places, it is in Brittany where the crepe was born round the 15th century. Originally, they were made with buckwheat flour as white flour was too expensive and thus reserved only for royalty. But even then, it was one of the most popular of easy baking recipes.
But as time passed by, white flour became more commonly available and people really liked the sweetness of it and who can blame them? I know I like my crepes sweet! So nowadays, they're made from white flour.
The most famous variant of crepes, as earlier implied, is the Crepe Suzette. It was first made in 1895 by Henri Charpentier in CafÃ© de Paris in Monaco, created for the Prince of Wales - who wanted a crepe for desert. Henri made a crepe with an orange sauce flambÃ©. He named it Suzette in honor of the Prince's beautiful young lady companion. The rest, as they say, is history... the Crepe Suzette is now the most celebrated French dessert.
Now, let's get cracking with the basic, easy baking recipe for all crepes. From scratch! This will be the base for all your wonderful crepe creations! If you master this, the sky, or rather your imagination is the limit! Simple and quick to make, wonderful to eat and best when shared with friends and / or family! With a prepping time of 5 minutes and cooking time of around 30 minutes it doesn't take forever either.
Ingredients (for about 15 crepes):
- 1 Â½ cups of flour (all purpose)
- 3 cups of milk
- Pinch of salt
- A small teaspoon of sugar (fine)
- 4 eggs
- 4 teaspoons of melted butter
1) Make sure you sift the flour first sift through the flour to ensure there are no lumps. Leaving large lumps in the flour will make for unpleasant surprises in your crepes - imagine an air bubble filled with dry, tasteless flour, yes, I know, not very pleasant.
2) Once you have sifted through the flour, you mix in the salt and sugar. Create a crater where you deposit the eggs and milk. Carefully start mixing it into a smooth batter. Be sure to use an electric mixer, but make sure you start out at a low speed and build up the tempo. You will want to avoid having the batter all over your kitchen!
3) Once the batter is mixed, mix the butter into the batter. This makes the crepes even more delicious!
4) Heat a frying pan and put a small amount of butter into the heated pan. As soon as the butter is molten and golden brown, take a large soup serving spoon or other scooping spoon and release one spoon full of batter into the pan.
5) Move the pan so that the batter distributes equally amongst the bottom of the pan until the batter has dried up completely and you are left with the deposit, the crepe, at the bottom of the pan.
6) Carefully flip the crepe over - don't try flipping it into the air unless you either know what you are doing, or if you are prepared to lose the crepe you are making!
7) Repeat the process of baking the crepes until all the batter has been used.
Once you have your pile of crepes, you can put a myriad of delicious toppings on your individual crepes, and you are set for a delightful desert!
There are currently no comments on this post. Be the first one!