CRÊPES

BREAKFAST FOR ONE

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One of the things I really struggle with, is cooking for one. Most of the time I will be cooking for 4 to 8 people but serve lesser people, and I thought this year I should try my best to change this and not waste. I also know that there are many people like me out there, so this is for them too.

This morning I made crepes, a form of pancakes but thin. Crepes have been made more famous by the French people or cuisine, with dessert crepes such as Crepe Suzette or Crepes Flambees, also a savoury flavour which is known to be super popular in France, and what tourists get when visiting France. These savoury crepes are known as standard large crepes or “gallettes” which are topped up with various savoury ingredients, folded then then fried, they are found in most Creperies in France. Although, crepes are famous in France, history tells us that they can be traced back to the 13th century somewhere in Brittany. Nevertheless, thanks to globalisation, we now have crepes in our South African cuisine too.

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I hope you will enjoy making this recipe and of course, without doubt, feel free to double or triple the recipe according to your needs.

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INGREDIENTS

For the crêpes:

1 Extra Large egg

50g Cake Flour

115ml Full Cream milk, at room temperature

35ml Cream, at room temperature

1 Tablespoon sugar

1 Tablespoon Frangelico (see note 1)

10 Drops caramel essence or 1 Teaspoon Vanilla Extract

Butter, for greasing the pan

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Toppings:

2 Tablespoons honey

Strawberry reserve

Greek Yoghurt

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METHOD 
  1. In a medium bowl and large measuring jug, beat the egg, milk, cream, sugar, caramel essence or vanilla extract and Frangelico with a whisk.
  2. Sieve flour and add half to the liquid mixture, then whisk, add the other half and whisk until no lumps remain. Let the mixture rest for at least 30 minutes.
  3. Heat a slightly greased (with butter) medium frying pan over medium heat. Using a 1/4 cup (see note 2) for each crepe, scoop the batter onto the frying pan. Tip and rotate (or swirl to cover the bottom of the pan) the pan to spread the batter as thinly as possible.
  4. Cook for 2 to 3 minutes then loosen the edges with a spatula and flip the crepe and cook the other side for about 30 seconds (to a minute), or until slightly brown.
  5. Make all 4 crepes while greasing the pan with butter in between each crepe. Layer the crepes on a plate with a baking paper.
  6. Serve while warm, drizzled with honey and top with Greek yoghurt and homemade strawberry preserve.
Notes:

  1.  Frangelico is just a liqueur I love, and not necessarily a must. It gives a subtle “hazelnuty” flavour. With that said, I am also an advocate of “use what you have”, so you if you don’t have you replace it with milk.
  2.  I find that when I’m using a crepe designed pan which is 24cm, I use a 1/3 Cup to pour the mixture into the pan. So please test with the first crepe how batter the pan can take. All the bestJ

 

 

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