Crepes, those thin and delicate pancakes enjoyed worldwide, have a fascinating origin and history. Originating in France, crepes can be traced back to the 12th century in Brittany, a region in the northwest. Initially known as galettes, these flat cakes were made with buckwheat flour and water. Over time, the recipe evolved to include wheat flour, milk, and eggs, resulting in the crepes we savor today. These versatile treats gained popularity beyond France and are now enjoyed in various forms with sweet or savory fillings. Whether filled with Nutella and bananas or ham and cheese, crepes continue to delight taste buds around the globe.
Crepes are a versatile and delicious dish that can be enjoyed sweet or savory. When it comes to fillings, several popular options can take your crepes to the next level. Some of the most common sweet fillings include Nutella with sliced bananas, strawberries with whipped cream, or a classic combination of lemon and sugar. Jellies, jams, and preserves make for great breakfast or dessert fillings as well. For those who prefer savory crepes, popular fillings include ham and cheese, spinach and feta, or mushrooms and shrimp with Swiss cheese. Whether you have a sweet tooth or a savory craving, there is a crepe filling out there to satisfy your taste buds!
Crepes are a versatile dish that can be enjoyed at any time of the day. Whether you prefer them for breakfast, brunch, lunch, or dinner, crepes can be a delightful addition to your meal. With endless filling options, from sweet to savory, crepes offer a delicious and customizable dining experience. So, why not consider adding crepes to your menu for a meal that is sure to please any time of day?
EQUIPMENT: 3-quart mixing bowl, whisk or slotted spoon, measuring cups and spoons, 11-inch gourmet skillet.
PREPARATION: 20 minutes – makes 8 to 10 crepes
INGREDIENTS:
- · 14-ounce can of sweetened Condensed Milk or evaporated milk
- · 1 cup hot water purified or filtered.
- · 1 tablespoon olive oil
- · 1 whole egg
- · 1 cup all-purpose flour
- · 1 teaspoon vanilla extract for dessert and breakfast crepes (optional)
- · Powdered sugar for dessert topping (optional)
DIRECTIONS:
PREPARE THE BATTER:
To start, add the condensed milk to the mixing bowl and gradually whisk in the hot water until you achieve a smooth consistency. Next, incorporate the olive oil and whole egg into the mixture, being sure to whisk diligently to prevent the egg from cooking and to ensure a seamless blend. Finally, add the flour and continue whisking until the batter is perfectly smooth.
One crucial step in achieving delicious crepes is allowing the batter to rest for about 10 minutes before cooking. Resting the batter helps the gluten relax, resulting in a smoother texture and better flavor in the crepes. This simple yet important tip can make a significant difference in the outcome of your crepe-making.
NOTE: Sweetened Condensed Milk for breakfast crepes and Evaporated Milk (unsweetened) for lunch and dinner crepes.
COOK THE CREPES:
Preheat the skillet over medium-low heat to 225ᵒF. Add a small amount of olive oil to the pan and then wipe off the excess oil with a paper towel. Next, pour one ladle of batter into the center of the skillet and swirl it around to create a perfectly round crepe. Mastering these steps will help you achieve delicious and beautifully shaped crepes every time!
Begin by cooking the crepe for about 2 to 3 minutes, then gently loosen the edges with a spatula and flip it to cook the other side for approximately 1 minute. Continue this process until you have crafted around 8 mouthwatering crepes. Get ready to savor the flavors and enjoy the process of creating these delectable treats!
The crepes can be easily frozen for later use, allowing you to enjoy this delicious treat whenever you please. Whether you have leftover crepes or want to prepare a batch in advance, simply wrap them tightly and store them in the freezer. When ready to enjoy, simply thaw and reheat the crepes for a quick and convenient meal or snack.
CREPES from Chef Charles Knight on Vimeo.