ID: e7427218...
A classic French crepe recipe that is incredibly easy to make. These thin, delicate pancakes are perfect for both sweet and savory fillings. The key is a smooth, thin batter and a hot, non-stick pan.
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Whisk eggs, flour, milk, oil, and salt into a smooth batter. → Chill the batter in the refrigerator for at least 1 hour. → Lightly oil a medium-hot non-stick pan. → Pour 1/4 cup of batter, swirl to coat the pan, and cook for about 1 minute on the first side and 30 seconds on the second. → Stack the cooked crepes and let them cool before filling.
Whisk eggs, flour, milk, oil, and salt into a smooth batter. → Chill the batter in the refrigerator for at least 1 hour. → Lightly oil a medium-hot non-stick pan. → Pour 1/4 cup of batter, swirl to coat the pan, and cook for about 1 minute on the first side and 30 seconds on the second. → Stack the cooked crepes and let them cool before filling.
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The most common mistake is making the batter too thick. It should have the consistency of heavy cream. Don't be afraid to add a little more milk to thin it out after it has chilled.
Letting the batter rest for at least an hour is a crucial step for tender crepes.
Use a good non-stick pan over medium heat for best results. The heat shouldn't be too high.
You only need a very thin layer of oil in the pan, just enough to create a non-stick surface.
Once cooled, the crepes can be stacked, wrapped, and refrigerated for a few days.
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