Flag of French cuisine, crepes are one of the easiest, richest and most versatile snacks we can imagine. Furthermore, they have very few complications. Just one dough of flour, salt, sugar and milksuitably mixed, which we must let rest on a hot pan with a pinch of fat.
The most French thing is to bet on butter, but they can also be cooked in some vegetable oil such as olive oil or olive pomace oil. From there, the sky is the limit.
On their own they always work very well, but we recognize that they gain more charm when accompanied with some other ingredient. Sometimes a little cream, some caramel or a chocolate syrup is enough, but we can also make much lighter crepes and combine them with fruit.
The banana works wonderfully for him, as does the red fruits and berries—strawberries, blackberries, blueberries, currants, raspberries…— and with some slightly fleshy tropical fruits like mango. Fruits that are too citrusy or acidic don’t work as well, especially if they are very watery.
Also, of course, you can make savory crepes. The cheese contest is essential to understand Breton galettes, but we can also use compotes, jellies or cooked fruits to improve crepes.
However, there is an infallible trick, as always when we make doughs, to improve your crepes with little effort: carbon dioxide. Very common in fish & chips English or tempura japaneseusing a liquid that adds some carbon to the mixture will make our crepes more ethereal.
Kamberg Crepe Pan 24 cm, Removable Handle, Cast Aluminum, Non-Stick Stone Coating, All Heat Including Induction, PFOA Free
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It can be a a little beer or a little sparkling waterbut also a splash of soda or even some sparkling wine that we have open in the refrigerator, which will refresh the dough and make it even lighter.
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