Posted by: Anja | February 1, 2011

Crêpes

… are one of my most favorite things to eat ever. I love to eat them with Nutella, when they are still warm and the chocolate starts melting. Heaven! Do you have anything like that? A dish that just always makes you feel better about life in general? After having crêpes at breakfast, I always feel very content and problems seem far away. Reality usually kicks back in once I’m at university, but aren’t those the minutes what we live for? And is it disturbing that my happy minutes are the result of food? :D

I’ve had this conversation with other Germans living in the US and in contrast to me, they would never eat pancakes as breakfast in Germany. There are German pancakes – a thicker version of crêpes but without baking powder as American pancakes – but it seems like most people see them rather as a full meal, for example for lunch, than a breakfast dish. Well, I disagree! I love eating them or crêpes in the mornings, it’s just a better way to start the day!

Crêpes
idea adapted from 101 Cookbooks

100g flour
pinch of salt
1 egg
1/4 teaspoon of vanilla extract
180ml+20ml milk
50ml water
1 tablespoon butter + extra for greasing

First step: In a small pot, melt the butter and set aside. Combine the flour and salt. Add the egg, vanilla extract, 180ml of milk and water and whisk to incorporate everything smoothly. Add the butter and whisk it into the mixture. Let rest for about one hour. If you’re really hungry, just ignore this step – I sometimes do. ;)

Second step: Add the remaining 20ml of milk to the batter and whisk to integrate. Heat a large pan to medium heat. Use about 1/8th of a tablespoon of butter for greasing the pan. Just put it in, let it melt and then add one ladle of batter. Crêpes are rather thin, so one ladle should be enough. The batter should barely cover the whole pan.

Third step: Turn the crêpe when stocked and slightly, really slightly, golden. Crêpes are not like pancakes that will turn a dark golden brown. Remove the crêpe from the pan after the other side is done. Per crêpe it should take about three minutes. Grease the pan again and continue with the next crêpe. Repeat until all of your batter is used. The amount mentioned here should produce about five crêpes.

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Responses

  1. I’m with you on this. I am not sure why so many people are afraid of crepes. They are a Sunday standard in our house. Here’s my take:

    http://cookingwithjosh.com/2011/01/10/rolled-up-pancakes/


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