This week my fixation is on crepes. It is a delicious thin cooked pancake typically consisting of
wheat flour, eggs, milk, butter and a bit of salt.
The origin is in Brittany, France and its popularity has spread throughout Europe, United
States and Canada. In Africa there is the injera, India has the dosa and the Mexicans have the sope.
Essentially, there are two types of crepes. One is sweet and the other is savory. The sweet version
contains wheat flour, jam, fruit and chocolate. Typically, it would be a dessert type of crepe. The other
is savory containing buckwheat and is unsweetened. Most likely this would be served for lunch or dinner.
This crepe batter is the traditional recipe containing wheat. I will also be providing future blogs with
vegan crepes and paleo crepes to compare the taste of all of these.
1/2 c flour
1/2 c milk
1/2 c water
1/2 t salt
2 T oil
1. In a bowl, whisk the eggs together. Add in the flour and salt. Then add in the milk
and the water and lastly the oil. Ensure that everything is mixed well.
2. Place in the fridge for one hour.
3. In a hot crepe pan, pour in 1/4 c batter and tilt the pan to cover the entire surface.
4. When it is set, flip over and lightly brown.
Yields about 8 medium sized crepes.
Adapted from 3chefs.