Simple French Crepe
French Crepe, By Mohnaz
- 2 large eggs
- 1&1/4 cups or 10 ounces or 280 ml room temperature milk
- 1 cup or 5 ounces or 140 gms plain flour
- 1 tablespoon or 1/2 ounce or 15 ml melted unsalted President cooking
- butter for batter
- 1 tablespoon oil for cooking
- 1-2 Pinches of salt
- 1 tablespoon or 8 gms sugar
- Chocolate Sauce or Nutella
- 1 Banana per crepe cut into rounds. Instead of bananas you can use any fruit
Method
Batter Method
Combine eggs, milk, flour, melted butter, salt, and sugar in a blender.
Start blender on low speed and increase to high gradually.
Blend until smooth, about 10 seconds.
Alternatively, you can combine the ingredients in a mixing bowl and whisk vigorously until smooth.
Crepe Method
Heat a nonstick pan over medium heat for 2 minutes.
Lightly grease with butter. Use a paper towel to wipe out the excess if any.
Hold the pan's handle in one hand and pour in 3 to 4 tablespoons or 45 to 60 ml batter, swirling and tilting pan immediately to spread batter in a thin, even layer over bottom of pan.
Let cook until top looks dry, eg about 20 seconds.
Using a thin metal or nylon spatula, lift one edge of crepe.
Grab that edge with the fingers of both hands and flip crepe.
Cook on second side for 10 seconds, then transfer to a plate.
Repeat with remaining batter.
Fill crepes with Nutella and bananas and serve.
Crepes can also be made ahead and stored, unfilled and wrapped in plastic, in the refrigerator for up to 3 days. Reheat in a nonstick pan to serve.
Recipe By
Mohnaz BalsaraMember of ZFC
Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.
Zenobia Fulwadiwala
Mafrin