Crepe is an example of a quick bread that is made out of very thin unleavened batter.
The word 'Crepe' comes from a French word meaning 'curled', as it describes the way they are usually served - curled with filling inside. Crepes were made in the 13th century in the most west region of France - Brittany! They made their Crepes using buckwheat flour, to which they would add water and salt to create the batter. Nowadays, many of the Crepes we see are made with white flour with added sugar, eggs, milk, and many more.
Ingredients
3 tablespoons (43g) unsalted butter, plus 3-4 more tablespoons for the pan
1 cup (125g) all-purpose flour
1 Tablespoon granulated sugar
1/8 teaspoon salt
3/4 cup (180ml) whole milk, at room temperature
1/2 cup (120ml) room temperature water
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
Instructions
Melt 3 tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.
Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender or large food processor. If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20-30 seconds until everything is combined. The mixture will be silky smooth and the consistency of cream. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day.
Cook the crepes: Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don’t have a skillet this size, use a larger one but make sure you keep the crepes thin. Once the skillet is hot, pour 3-4 tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1-2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. Though, if using enough butter in your pan, the crepes won’t stick.
Fill the crepes. Place a few spoonfuls of your filling ingredient(s) in the center of the crepe. Fold both sides over the filling. Crepes are delicious with toppings, too, such as a drizzle of melted chocolate, melted peanut butter, or a dusting of confectioners’ sugar. Or a savory sauce like pesto or hollandaise.
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