How do we make crepes, an easy recipe for Dad and the kids to make please?
Making crepes is not hard. If you can make pancakes, you can make crepes. Before we start, I have a few tips: Don’t worry about getting the thinnest possible crepes. I have had people tell me that when they make crepes, they aren’t thin enough. Crepes don’t need to be perfectly thin, and they often aren’t. When I ate crepes from a street vendor in Paris, they were about the same thickness as the ones I make, and they were not thin as paper. Relax, your crepes are not too thick. You don’t need a special crepe pan. You can buy very fancy skillets or electric pans. If you have a small non-stick skillet, you will get perfectly nice crepes, and you’ll have one less pan crowding up your kitchen. You’ll probably mess up a couple of the crepes when you make a batch. So what? I’ve made lots of crepes, and I still mess up at least one per batch. Sprinkle some sugar on it and enjoy it as a snack. Don’t let it worry you. If you’re making enough crepes to serve a lot of people, there are three easy
A crepe is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning “curled.” While crepes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and it is considered a national dish. In Brittany, crepes are traditionally served with cider. Crepes are served with a variety of fillings, from the most simple with only sugar to flambéed crepes Suzette or elaborate savoury fillings. Crepes are made by pouring a thin liquid batter onto a hot frying pan or flat circular hot plate, often with a trace of butter or oil on the pan’s surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula. Common savoury fillings for meal crepes include: cheese, asparagus, ham, spinach, eggs, ratatouille, mushrooms, artichoke, and various meat produ
