Crêpes Recipe #373116
These are the crepes my co-worker from France made us at work one day for a treat. They were delicious. She said that this recipe can be cut in half and can be used for sweet or savory crepes.
by Babzy
1¾ hours | 10 min prep
40 crepes
- In a large bowl, mix flour/salt/baking powder - add oil, rum and eggs - mix very well until dough is nice and smooth.
- Add milk progressively and then beer.
- Let the mix stand for at least an hour before cooking.
- If mix is too thick, add some water until you reach desired consistency (should be quite liquid).
- Heat a non-stick or lightly greased skillet over medium heat.
- Pour about 1/3 cup of batter into the pan, quickly rotating and tilting the pan to spread the batter evenly. Cook the crepe until golden underneath, about 1 minute and then flip it over and cook for about another minute.
- Remove from pan, and repeat with the remaining batter. Keep the cooked crepes warm by covering with a towel.
- Fill the crepes with your favorite toppings and roll burrito style or folded over.
- Ideas for fillings:
- SWEET crêpes: jam / sugar / brown sugar / nutella / slices of banana + melted chocolate / slices of apples cooked in butter / melted chocolate + ground almonds or sliced almonds
- SAVOURY crêpes: ham + swiss cheese + egg / smoked salmon + heavy cream (or sour cream) / goat cheese or feta + spinach + ham / béchamel sauce + mushrooms + swiss cheese.
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5 stars