Description
Crepes are one of the special foods that we have for Sunday breakfasts. I didn’t know the difference between pancakes and crepes before starting this blog and getting more interested in food blogs. I thought they were the same, but I was wrong. Pancakes are much thicker than crepes.
Ingredients
- 1 cup Milk
- 1 whole Egg
- 8 Tablespoons Flour
- 3-½ Tablespoons Sunflower Oil
- Optional Fillings: Jam, Cheese, Nutella, Etc
Preparation
Beat egg and milk. Add flour little by little until smooth. It will be a bit less thicker than a basic cake batter.
Heat a nonstick pan. Coat it with ½ teaspoon of oil and heat it over medium heat. Make sure the oil spreads everywhere in the pan. The amount of oil shouldn’t be more than this, otherwise your crepes may not have the shape you desire.
Take some batter with a small ladle and pour it in the center of the pan. You want thin crepes, so just pour one ladle each time and turn the pan around itself to spread the batter across the entire surface and then fry it over low heat. You must be quick while doing these steps.
After about 1 minute, flip it with a wooden spatula and fry the other side for about 1 minute. Place it on a plate and oil the pan again and repeat the same steps, until you’ve used all the batter. Don’t forget to put ½ teaspoon of oil in the pan each time.
You can serve them as they are and leave the filling to your guests. Or you can fill them with various fillings such as jam, cheese, or even Nutella. Roll them up and cut in rolls.
These ingredients make 7 crepes.
