Having invited plenty of people and wondering what to cook to make everyone grin like a Cheshire cat? Coming up with an idea, a versatile meal is desired, and homemade crepe is the most outstanding one.
A thin and delicate pancake, as a matter of fact, the French version of a pancake, is called crepe. The abundance of possible fillings and toppings provides an amazingly wide range of flavors in homemade crepe which is tailored to your taste.
Also benefiting this capacity allows serving it as a luscious breakfast, flavorful brunch, an enticing dessert, an awesome appetizer, or a fancy dinner. Hence, anyone at any time can enjoy it with their favorite flavor.
From the looks of homemade crepe, an arduous recipe is expected, but on the contrary, you can cook it professionally from scratch.
As mentioned earlier, umpteen fillings that give the crepe a sweet or savory taste are available including whipped cream, Nutella, chocolate sauce, strawberries, bananas, blueberries, honey, or maple syrup, Kalleh cheddar cheese along with cooked chicken, and virtually everything you like.
Whenever you have it with whipped cream along with chocolate sauce and strawberries, it feels like heaven, so here is your offer, cook it and treat yourself to assorted terrific flavors.
Melt 4 tablespoons of Kalleh Deutsche Marken butter and let it cools down to room temperature.
In a large bowl add flour, sugar, and salt and whisk them together. Make a fist with your hand, push it into the center of the dry mixture and make a well.
In a separate bowl add milk, butter, eggs, and vanilla, mix until well blended.
Pour wet mixture into the well gradually while folding constantly until well incorporated. Then add boiling water and blend well. The batter should be smooth with no big lumps.
Cover the bowl and let it rest in the refrigerator for at least 30-60 minutes and up to 24 hours.
Place non-stick skillet or crepe pan over medium heat to get hot then grease it with a little bit of the remaining butter.
Using a ladle, pour ¼ cup of batter into the center of the skillet, tilt it and swirl it around continuously so the batter gets distributed evenly throughout the pan.
Cook it for about 1-2 minutes. Using a wooden spatula, flip over the crepe and cook it for 30 seconds. Transfer the crepe to the serving dish and repeat with the remaining batter.
Re-grease the pan between each crepe. Fill it with your desired filling and enjoy the outstanding flavor.
Combination of water and milk works perfectly for having the desired consistency and texture.
Using water solely, leads to a limp and soggy crepe, on the other hand, using milk results in a heavy crepe.
Now to have even a more delicate texture, use hot water rather than lukewarm water.
Chilling the batter is an essential step to reach an optimum taste and texture. During this period, flour gets hydrated so a lighter crepe is achieved.
Look at the edges of the crepe to find when to flip over without breaking it.
Once the edges get crispy and bubbles appear in the middle of the crepe, is time to flip it over using a wooden spatula.
You can prepare the batter in advance and keep it in the refrigerator for up to 2 days. The crepes can be stored in the refrigerator for about 1 week.
To enjoy it, reheat in a microwave for 30 seconds or in a buttered skillet.