Prepare delicious Crepes (pancakes)

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Published: 09/09/2008 - Updated: 10/30/2018

• Author: Nayeli Reyes

The crepes, or just pancakes, are known around the world, like pizza and cake, as turns out to be a very versatile food to suit all tastes, they may be filled with all kinds of stews. What sets the crepes among other foods, is that they can be filled either with sweet or salty ingredients, which makes them the favorite of many palates.

Recipe for crepes

Ingredients

Yield: 2 people

• 50 g of flour
• 4 eggs
• 1/8 liter of soy milk
• Butter
• salt for salty crepes
• brown sugar for sweet crepes ( dessert )

Procedure

1. Pour the flour into a bowl and add little by little, with wire whisk , milk , eggs and salt or sugar. The dough must be smooth but not thick.
2. Let the dough rest 20 minutes, then use a medium skillet with butter.
3. Wait until hot over medium heat.
4. Pour a little of the dough and spread to the entire base of the pan.
5. Once golden layer, take off crepe with a spatula and turn to brown the other side.
6. Repeat the greasing the pan for each creepe.

Crepe stuffed with tofu and spinach

Ingredients

• 2 cups of spinach disinfected
• 1 cup of crumbledtofu
• A bit of finely chopped onion
• Salt to taste
• Soy sauce
• Juice of two lemons
• Oil

Procedure

1. In a saucepan , put the spinach and onion, and a little oil .
2. Add a little salt and sauté until spinach is bright green look .
3. Add crumbled tofu and then the previously soaked in a little soy sauce and lemon juice .
4. Stir until well integrated stew.
5. Turn off the fire and fill the crepes ( see first recipe )
6. Close the crepes and brown a little more.
7. Serve hot.

Suzette Crepes

Ingredients

• 2 eggs
• 250 cm3 of milk
• 25 cm3 of water
• 50 grams of self-rising flour
• 25 grams of brown sugar
• Juice of 1 orange, zest
• 25 grams of melted butter

Bath

• 100 cm3 of Cognac
• 50 cm3 of Cointreau
• 2 tablespoons of sugar
• Juice of 1 orange, zest

Preparation

1. Place ingredients in blender. Let dough rest .
2. Make the crepes , fold and accommodate in a source .
3. Place in a jar Cognac, Cointreau and sugar and heat . On the stove , over low heat warm the crepes and sprinkle with the mixture of Cognac.
4. Warm up a little and light with a match to flambé .
5. Leave Flaming few minutes and then sprinkle with orange juice and zest of it.

Cream Crepes stuffed Caesar

Ingredients

• 25 cc. of oil
• 3 tablespoons of brown sugar
• Two cups of cream
• 1/2 cup of beer
• 50 gr. of potato starch
• 50 gr. of wheat flour
• 2 eggs
• 1 cup of milk
• 1 small glass of liquor : rum , sherry or other
• 50 gr. of Butter
• 1 pinch of salt

Preparation

1. Beat the eggs until the mixture is smooth , add the flour, starch and sugar into a paste a little thicker, beat it with a fork.
2. Any remaining flour or starch does not matter, what matters is the consistency of the dough .
3. Once this mass is ready, add milk and beer and a little salt .
4. Beat well, until the dough is dissolved in the liquid , add the liqueur. Beat again, leaving no lumps.
5. In a non-stick pan , put on medium heat to heat , then lower heat to medium gas to prevent burning the crepes .
6. Smear melted butter and a little oil , the whole pan.
7. In a saucepan half full, pour into the pan and immediately moves on a rotating pan to spread the dough evenly throughout the pan. The crepe should be fairly thin.
8. Allow to make for a minute or minute and a half , rub the edges with a fork to loosen.
9. Immediately turn around, turning the air or with the fingertips. We must prevent splitting . Allow another minute to brown very slightly and placed in a dish.
10. Fill with cream , fold and serve.
11. Recommendations : Let dough rest at least one hour before pouring the pan. Stir before pouring .

Crepes with apple and vanilla

Ingredients

• 250 g of flour
• 1/3 l of whole milk
• 3 eggs
• 2 tablespoons of vanilla sugar
• 5 apples
• 40 g of butter, melted
• vegetable oil or butter for cooking
• 1 pinch of salt
• icing sugar
• 1 shot of liquor to taste

Preparation

1. Spread the flour on a tray, make a well in the center and pour the eggs.
2. Mix. Add salt , sugar and 5 tablespoons of milk.
3. Add remaining milk, stirring . Add the melted butter and mix well.
4. Cover the dough with a cloth and let stand for half an hour.
5. Peel the apples, cut into thin slices and put over the mixture.
6. Heat a little oil or a little butter in a pan. Place a small amount of batter and tilt the pan in a circular motion to spread the batter evenly.
7. Each crepe should have 4 apple slices approx .
8. Lower the heat . When the edges begin to brown , turn it around with a wooden spatula and cook until browned on the other side.
9. Sprinkle with brown sugar or icing, and sprinkle with a little liqueur. Put two crepes on each plate , sprinkle with icing sugar and sprinkle a few drops of Calvados.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.