Ola la la.....French Crepes....

Well... my hubby had an idea about eating some crepes for breakfast yesterday and I remembered that I had watched a cooking programme on the television a few years ago when a famous chef was demonstrating how to make easy crepes in our home kitchens.....she made it look so easy and the recipe was quite traditional and it was french crepes after all....so I grabbed a piece of paper and scribbled down the recipe as she was teaching everyone on TV....I still have that small piece of paper on my fridge and occasionally I make some french crepes for my french origin hubby and my son at home....for breakfast....sometimes for lunch or dinner....it is yummy for anytime...We can eat it with anything as we like as it is used like a tortilla or pita but it is wafer-thin and crispy....It is delicious with smoked salmon, some fresh greens and a little bit of creme fraiche.....or filled it chocolate spread and top with some chopped bananas and sweet berries to turn them into a sumptuous dessert....

The word crepe refers both to the individual pancake and the filled creation. In France, crepes were originally called galettes crepes meaning flat cakes. Fast and easy to assemble, it can be filled with a variety of savoury fillings- fresh vegetables and herbs, seafood, poultry and meat.

Crepes may be made with either plain or sweetened batters. Incorporating different flours into the batter varies the taste. Savoury batter can be based with whole wheat flour or a variety of specialty flours like buckwheat , chestnut or cornmeal.

Ola la la French Crepes

Ingredients :

1 cup all purpose flour

3 tbsps butter - melted

3 eggs

a little salt

2/3 cup milk

2/3 cup water

Method :

Sift the flour in a bowl. Melt the butter in the microwave oven for 1 minute. Beat the eggs in a bowl and add the milk and water to it. Mix the flour into the mixture and mix till combined . Do not over mix and leave it to rest for at least 1 hour in a covered container in the fridge.

Gently sitr the mixture if it has separated. Heat a seasoned non stick crepe pan over medium high heat till hot. Coat the pan lightly with some butter.Lift the pan from the heat and pour 3 -4 tbsps of batter into the pan and tilt and rotate the pan to coat the surface.

Cook until almost dry on the top and lightly browned on the edges, about 1 minute on medium heat.Loosen the edges with a spatula and flip the crepe over. Cook the other side for about 15 seconds till lightly browned .

Turn the crepe out on to a clean tea towel to cool . Repeat till all the batter is finished , wiping the pan with butter as needed and stacking the crepes as they are cooked. For serving immediately, cover the crepes in a aluminium foil and keep warm in the oven at 200F .

For serving later, wrap with some plastic wrap and slip them in a resealable plastic bag. Put the crepes in the fridge for up to 3 days or freeze them for up to 2 months.

Enjoy !

Bon appettite !