Crépes
Crepes are also known as Palacsinta in the Hungarian cuisine. Can be served as either savoury or sweet dish, and this is up to you.
Over the last few weeks we’ve been having crepes every Sunday. I figured it’s so much fun, very irresistible and absolutely unhealthy solution for a family (or friends) brunch or dinner. And most importantly: it’s a win-win! Everybody’s happy and can never really get bored of it, since you can have it with different delicious fillings or toppings. The perfect solution! I remember my first childhood crepes were at a friend’s, whose mom used to fill them with a spread of cream cheese, sugar and cinnamon and that’s it. It was amazing, and I never felt the urge to fill it with anything else. Ahhh, nostalgia!
Crepes are very easy to make. Preparing the batter is very simple, quick and can be made up to one day in advance and kept in the fridge. If you do so, the butter will separate from the rest of the batter. In that case, just whisk it again until well combined again.
Once you have your crepes served, you can go wild and find your favourite combination of flavours:
Spread with some: Nutella, honey, dulce de leche, berries purée, custard, maple syrup
Add fresh fruit: strawberries, bananas, fresh berries, apples
Sprinkle with some ground or crushed: coconut, almonds, walnut, hazelnuts or any other type of nuts
Spice it with cinnamon
And of course, serve with some custard, ice cream or whipped cream. If you choose to whip cream, I suggest to sweeten it with sugar to taste and flavour it with 1 tsp of vanilla extract.
For a quantity of 8 (serves 4) crepes, you’ll need:
- 125g plain flour
- pinch of salt
- 2 tbsp sugar
- 2 eggs, beaten
- 1 tsp vanilla extract
- 250ml milk
- 30g melted butter
How to:
The batter:
(1) Combine the flour, salt, sugar, eggs, vanilla and some of the milk in a bowl and whisk until smooth
(2) Gradually whisk in the rest of the milk and the melted butter and whisk until smooth, yet watery
(3) Start cooking the crepes or refrigerate the batter
The crepes:
(1) Heat a 26 or 28cm frying pan over a medium-high heat and add a very small amount of butter
(2) Once the butter is foaming, pour approximately 1/8 (one eighth) of the batter and as you pour, twirl the pan around so the batter will coat the pan
(3) Cook the crepe until golden-brown underneath, then flip it over
(4) Cook the other side for a minute (approximately), then slid it into a plate or serving dish. The ready crepes can be kept warm in a warmed oven
(5) Cook the remaining crepes according to steps 1-4
Serve the crepes, fillings, fruits and toppings and enjoy, enjoy and enjoy some more.