Simple crepes

Name: Simple crepes
Ingredients: 500 g flour; 1 teaspoon salt; 100 g sugar; 2 packets vanilla sugar (16 g); 1 teaspoon grated lemon zest; 4 eggs; 300 ml milk; 700 ml sparkling mineral water; 30 ml oil

Dessert - Simple crepes by Constantina C. - Recipia

Simple crepes made with milk, eggs and sparkling mineral water cook up thin, with lightly browned edges, while the batter rests for 15 minutes. This time I left them plain, so everyone could choose their own jam or filling; what I mainly look for is a batter that flows almost like liquid cream, so it spreads quickly when I swirl the pan. Prep: 10 minutes. Cook: 26 minutes. Rest: 15 minutes. Total: 51 minutes. Servings: 8. About 380 kcal and 11 g protein per serving.

Ingredients

500 g flour
1 teaspoon salt
100 g sugar
2 packets vanilla sugar (16 g)
1 teaspoon grated lemon zest
4 eggs
300 ml milk
700 ml sparkling mineral water
30 ml oil

Preparation

1. Put the flour in a large bowl. Add the salt, sugar, vanilla sugar, grated lemon zest, eggs and milk, then beat until you have a smooth batter. 2. Gradually pour in the sparkling mineral water, beating, until the batter flows like liquid cream. Chill for 15 minutes. 3. Heat a nonstick pan for 2 minutes. Grease it with a little of the oil, pour in a ladleful of batter and swirl the pan so it spreads into a thin layer. 4. Cook each crepe for about 45 seconds on each side, until the edges are lightly browned, then flip it. Grease the pan with oil between crepes and keep going until you’ve used all the batter. 5. Serve them plain, so everyone can choose what to put on top.

Notes

If the batter seems too thick after resting for 15 minutes, stir in sparkling mineral water a little at a time until it flows easily off the ladle. Just-opened sparkling water holds on to its bubbles better than water left out on the counter. For crepes with meat, leave out the sugar and vanilla sugar, as I do when I want them savory. You can also use a ceramic pan, but make sure its surface is intact so the batter doesn’t stick. Serve them with jam, chocolate spread or sautéed apples. They contain gluten, eggs and dairy. Cooked crepes keep covered in the fridge for up to 3 days; warm them briefly in a pan before serving.