CREPES
You can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm.
Provided by Nigella Lawson
Categories appetizer
Time 30m
Yield 8 to 12 crepes
Number Of Ingredients 7
Steps:
- In a small mixing bowl, combine flour and salt. Form into a mound, making a small well. Crack egg into well, and mix with a wooden spoon, gradually incorporating flour from sides.
- Mix in 1 1/4 cups milk to make a smooth batter. Using a whisk, blend in melted butter and liqueur. Allow to stand for 30 minutes. Batter should thicken to consistency of heavy cream; if necessary, add more milk to thin.
- Lightly oil an 8-inch crepe pan or nonstick skillet. Place over medium-high heat until well heated. Pour about 3 tablespoons batter into pan, just enough to line bottom. When pancake has a bubbly surface, after about 30 seconds, carefully flip it with a spatula and let it brown again 20 to 30 seconds. Transfer finished crepe to a large plate. (First crepe may tear and need to be discarded.) Repeat until batter is gone, reoiling pan about every fourth crepe and layering finished crepes with baking parchment or waxed paper. Allow to cool, cover with plastic wrap and refrigerate until needed.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 50 milligrams, Sugar 2 grams, TransFat 0 grams
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kariuki john
[email protected]These crepes were delicious! I will definitely be making them again.
Sehrish Iqbal
[email protected]These crepes were a little bland for my taste.
Jorge Rodriguez
[email protected]I've never made crepes before, but this recipe made it easy.
Lynnette Chanyi
[email protected]These crepes were perfect for a special occasion breakfast.
kyle Payne
[email protected]I'm not sure what I did wrong, but my crepes turned out dry and rubbery.
kachin lay
[email protected]These crepes were a great way to use up some leftover fruit.
JuliusMichael Waldner
[email protected]I had a hard time getting the crepes to flip without breaking.
Guylord Etende
[email protected]The crepes were a little too thick for my taste, but the filling was delicious.
P H
[email protected]I'm not a big fan of crepes, but I have to admit that these were pretty good.
Koos Klopper
[email protected]These crepes were so delicious! I used a variety of fillings, including Nutella, peanut butter and jelly, and fresh fruit.
Raiyan Sagor
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
MIZUKI CODM
[email protected]These crepes were amazing! The recipe was easy to follow, and the crepes turned out beautifully.
Kamilaa
[email protected]I've made these crepes several times now, and they always turn out perfectly. They're so easy to make, and they're always a crowd-pleaser.
Sahmi Ali
[email protected]These crepes were a hit with my family! They were so light and fluffy, and the filling was delicious.