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Before you jump to Crepes recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
The benefits of healthy eating are these days being given more publicity than ever before and there are many reasons for this. Poor diet is one factor in health problems such as heart disease and high blood pressure which can put a drain on the economy. There are more and more efforts to try to get people to adopt a healthier way of living and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. People typically assume that healthy diets demand much work and will significantly alter how they live and eat. It is possible, however, to make several small changes that can start to make a positive impact to our everyday eating habits.
The first change you can make is to pay more attention to what you buy when you go to the grocery as it is likely that you are inclined to pick up many of the things without thinking. For example, have you ever checked how much sugar and salt are in your breakfast cereal? A superb healthy alternative can be porridge oats which have been found to be great for your heart and can give you good sustainable energy every day. By putting in fresh fruit, you can improve the flavor and, before you know it, you will have made a positive change to your diet.
To sum up, it is not difficult to start making healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to crepes recipe. To cook crepes you only need 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Crepes:
- Prepare 3 each egg
- Use 1 1/4 cups milk
- You need 1 ounce butter – melted
- Prepare 4 ounces flour, all-purpose(by weight)- that is about 3/4 of a cup by volume
- Provide 1/2 teaspoon salt
- Take As needed pan-spray
Instructions to make Crepes:
- Combine all ingredients in a blender and mix for about 1 1/2 minutes until the batter is very smooth. Adjust the consistency with water or flour; the batter should be the consistency of heavy cream.
- Let the batter rest, in an ice bath for 15 minutes. Heat a crepe pan or a small non stick egg or saute pan over medium-high heat, spray lightly with oil. Ladle about three tablespoons of batter in the center of the pan.
- Tilt the pan to swirl the batter over the surface to the edges. Cook the crepe until the edges are brown and underside is golden. Flip and cook about 30 seconds.
- Slide the crepe onto a sheet pan with parchment Repeat the procedure with the remaining batter. Lay the finished crepes separately to cool then stack slightly off-center so they will be easier to separate.
- To serve the crepes, fill them, if desired, and roll them or fold them in quarters or in a pocket-fold.
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