Yay! It's Wednesday Cake!

Wednesday, February 14, 2018

Happy Valentine's Day! Whether you celebrate it or not, I have just the thing for you...

Yes, those crispy and irresistible beauties above are crêpes and if it was up to me, we would eat them every single day in our home. They are, in my opinion, the best pancakes...period... if you don't believe me, try it and you'll see.

So, if you're having a night-in tonight, make it and you won't be sorry, I promise!

(Recipe inspired and adapted via Dunni Obata's and her mom. Makes about 10-12 crêpes)

- 2 eggs
- 330 grams (or 1 1/3 cup) of plain flour
- 140 grams (5/8 cup) of sugar
- 1 cup of milk
- a dash of vanilla extract
-  pinch of salt
- 2 tablespoons of unsalted and melted butter

Mix all the ingredients in a blender or by hand and place the finished mix in the fridge for about 30 minutes.

Then take the mix out of the fridge. Using a simple pastry brush, spread a bit of oil evenly in a hot frying pan. The pan has to be very hot before you start making your crêpes.

To make them super thin, you will need some sort of a ladle spoon. Take about 3/4 of a ladle spoon of batter, tip it into the middle of the pan, and as soon as the batter hits the pan start tilting it repeatedly to spread the batter around the pan to form a big circle.

Let it sit in the pan for about 30 seconds and as soon as you see the edges start to crisp up, flip it over. Repeat the process to use up the whole mix. Remember to only add little drops of oil at the start of each round.

Garnish it with nutella, jam, fruits, pudding or even cocoa powder mixed with sugar. Stack them, fold them in half or just roll them, it's up to you, and enjoy this indulging dessert! Ta-dah!

P.S: This.
P.P.S: That.

(Photos by exPress-o)


Anonymous said...

Diane you make me dream of France. Jill

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