This is a signature dish of Brittany.
It can be decorated with a sprinkle of sugar and few drops of lemon on top of it add to the taste. Crêpe in general refers to pancakes with sugar and butter topping or sweet fillings.
And the savoury versions are called galettes.
Making a perfect Crêpe is not much hard but it requires bit of practices. The batter poured over pan shouldn't be too thin or too thick. If you can put some substantial filling inside Crêpe then it can form your meal as well.
Ingredients:
- 200g of wheat flour
- 400g of buckwheat flour
- 1 tsp salt
- Three eggs
- Two litres of full-fat milk
- Half a litre of dry cider
- Some cold water
- Fresh or packet yeast
- 150g salted, melted butter
Method:
- Put the flour and salt into a mixing bowl , mix and make a well like hole in centre and break the eggs and pour into it.
- Start mixing the batter with a wooden spoon or your fist and gradually add the milk and cider.
- Finish off by adding some water (if necessary) and the yeast, but the batter should remain thick and not floating.
- Add half of the melted butter to the mixture.
- If you do not have a billig (cast iron pan), gently heat a small frying pan which has been greased with some cooking oil.
- When the pan is really hot, ladle enough batter in to cover the surface of the pan.
- Leave for a couple of minutes or until bubbles starts to appear on the surface, then turn over and add some more butter on it.
- It can be served hot as a starter. Also it leaves a open canvas to decide the fillings which should be enclosed in the folded crêpe/galette.
Tips:
- Make sure to keep the mixture beaten between the making of each crêpe.
- Some options for fillings are ,
- Minced and fried mixture of boneless chicken ,eggs and onions.
- Bacon and egg sarnie.
- Solid Condensed milk with crushed dry fruits to turn it to awsome Dessert
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