Crepes, basic recipe

Name: Crepes, basic recipe
Ingredients: 4 eggs; 1/4 teaspoon salt; 2 tablespoons granulated sugar; 400 g white flour; type 00; 500 ml milk; 250 ml sparkling mineral water; 3 tablespoons olive oil; 1 teaspoon olive oil for the pan

Dessert - Crepes, basic recipe by Leontina I. - Recipia

For lump-free crepes, add the flour and milk in two batches, then mix until you have a smooth batter. They’re made with milk, eggs and sparkling mineral water, and come out thin, flexible and lightly golden, with a simple flavor. I like them best with savory fillings while they’re still warm. Prep: 15 minutes. Cook: 34 minutes. Rest: 30 minutes. Total time: 79 minutes. Serves: 4. About 630 kcal and 20 g protein per serving.

Ingredients

4 eggs
1/4 teaspoon salt
2 tablespoons granulated sugar
400 g white flour
type 00
500 ml milk
250 ml sparkling mineral water
3 tablespoons olive oil
1 teaspoon olive oil for the pan

Preparation

1. Put the eggs in a bowl with 1/4 teaspoon salt and the granulated sugar. Beat until combined. 2. Add 200 g flour and 250 ml milk, then mix well. Add the remaining 200 g flour and 250 ml milk and mix again until smooth. 3. Pour in the sparkling mineral water and 3 tablespoons olive oil, then mix until the batter is smooth. 4. Leave the batter to rest for 30 minutes. 5. Heat a nonstick pan for 2 minutes and grease it with 1 teaspoon olive oil. 6. Pour in a ladleful of batter and cook each crepe for about 2 minutes in total, flipping it when the first side turns lightly golden. Grease the pan again as needed and continue until you’ve used all the batter. 7. Transfer the crepes to a plate and serve with your favorite filling.

Notes

Store the cooked crepes in a sealed container in the fridge for up to 3 days. The batter thickens a little as it sits, so if it doesn’t pour easily from the ladle after resting, thin it with sparkling water, one tablespoon at a time. A smaller pan gives you more crepes and means more time at the stove; a wide one speeds things up, but calls for fuller ladles. Type 00 flour makes a smooth batter, and if any lumps remain, pass the batter through a sieve before cooking. If the pan is smoking, turn down the heat so the edges don’t brown before they release. You can replace the milk with 500 ml unsweetened soy drink; the eggs and gluten in the flour remain. You can swap the olive oil for 3 tablespoons sunflower oil, which has a more neutral flavor. They go well with jam and black tea.