French Crêpes
rate this recipe:
Traditional French Crêpes filled with a spicy orange compote and Greek Yogurt.
Serves:12 pancakes
Equipment
- 1 non-stick pancake or frying pan The base of the pan I used was 21 cm - labelled as a 26 cm pan.
- 1 electric whisk
Ingredients
- 150 g all-purpose flour for chocolate crêpes, reduce flour to 120 and add 30g of cocoa
- ⅓ tsp salt
- 2 tsp sugar
- 20 g butter
- 3 large eggs
- 440 ml full fat milk
- extra butter for cooking
Instructions
- Warm the milk until tepid. Drop in the knob of butter and let it melt.
- Sieve the dry ingredients into a large bowl.
- Add the warm milk, water, and eggs to a large jug and whisk them together until slightly frothy.
- Add half the milk mixture into the flour mixture - whisk to a smooth paste - gradually add the rest of the milk to form a smooth batter. Try not to whisk too much.
- Pour the batter back into the jug. Cover and refrigerate for at least 30 minutes.
- Heat your pan - then add a small knob of butter and swirl around to cover the whole pan. Add ¼ cup of pancake mixture and swirl around to cover the pan evenly. Remember, if you use a bigger non-stick frying pan, you may need more batter.
- You only need a thin layer - fill holes with extra batter. It takes about 2 minutes for the edges to crisp and bubbles to form on the surface. You'll need a good spatula to turn the crêpe over. If it is reluctant, give it a little longer and then gently brown on the other side. It is ready when it easily slides around in the pan. Stack them onto a warmed plate as you go.
- To serve, fill with a spoonful of Greek yoghurt and fold the crêpe into a triangle. Spoon over the orange compote and sprinkle with more pink peppercorns.
Notes
Tried this recipe?Mention @thewildepicurean or tag #thewildepicurean
