Scalded-batter crepes

Name: Scalded-batter crepes
Ingredients: 2 eggs; 100 g brown sugar; 1/4 teaspoon salt; 350 g flour; 1 teaspoon turmeric; 600 ml milk; 50 ml milk; 80 g butter; 2 sachets vanilla sugar

Dessert - Scalded-batter crepes by Crenguta D. - Recipia

Scalded-batter crepes are made with flour, milk heated with butter, and eggs, while a teaspoon of turmeric gives them a warm yellow color. They’re cooked thin, with browned edges, and you can fill them as you like; the texture is much like regular crepes, except the batter starts with milk that’s almost boiling. I take the milk off the heat when the first small bubbles appear. Prep time: 15 minutes. Cook time: 29 minutes. Total time: 44 minutes. Servings: 4. About 690 kcal and 17 g protein per serving.

Ingredients

2 eggs
100 g brown sugar
1/4 teaspoon salt
350 g flour
1 teaspoon turmeric
600 ml milk
50 ml milk
80 g butter
2 sachets vanilla sugar

Preparation

1. Put 600 ml milk, the butter, and the vanilla sugar in a saucepan. Heat for 5 minutes, until steam forms and small bubbles appear around the edge, without letting the milk boil. 2. Sift the flour into a bowl and mix it with the turmeric. In a separate bowl, beat the eggs with the brown sugar and salt for 3 minutes, until foamy. 3. Pour the warm milk over the flour and stir vigorously until there are no lumps. Fold in the beaten eggs. 4. If the batter is too thick, gradually add up to 50 ml milk, just enough for it to run easily off the ladle. 5. Heat a 22 cm frying pan and cook the crepes one at a time, about 2 minutes each, turning them when the edges brown. For about 12 crepes, allow around 24 minutes. 6. Fill the crepes with your chosen filling.

Notes

I peeked through the wider-spaced fence slats at Merișorului, and the idea of scalded batter caught my attention; I changed a few things too. Eggs and wheat flour contain allergens, and milk and butter are dairy. Keep the crepes covered in the fridge for up to 3 days, and take out only as many as you’re going to fill. Serve with unsweetened tea. A 22 cm pan makes thin crepes; a smaller one makes them thicker and may extend the cooking time. The batter should slide off the ladle, about like pourable cream. Turmeric gives them their color; if it smells stale, it’s better not to use it.