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    Parisian Street Vendor Crêpes

    12 servings

    porsjoner

    45 minutes

    aktiv tid

    45 minutes

    total tid
    Start matlaging

    Ingredienser

    2 cups (240g) King Arthur Unbleached All-Purpose Flour

    1/2 to 3/4 teaspoon table salt, to taste

    1 1/2 cups (340g) milk

    4 large eggs

    4 tablespoons (57g) butter, melted

    Fremgangsmåte

    Combine the flour and salt in a mixing bowl. In another, smaller bowl, beat together the milk and eggs.

    Make a well in the flour mixture and pour in about half the liquid mixture. Blend well, then add the remaining liquid and stir until smooth. The batter can be briefly mixed with a blender, food processor, or immersion blender for light, tender crêpes.

    Stir in the butter. Cover and let sit for at least an hour.

    Heat a pan until it's medium-hot; a 10" skillet works well here. Use a paper towel to carefully wipe the bottom of the pan with a bit of butter.

    Pour a scant 1/3 cup of batter into the bottom of the pan. Pick the pan up, and tip it in a circle so the batter covers the bottom of the pan.

    Cook until the bottom of the crêpe begins to brown and you can slide a spatula under it. It will hold together quite well, so you can flip it over pretty easily. Cook briefly on the other side, just until set, and place on a warm plate. Cover until the remaining crêpes are cooked.

    Fill as desired. Crêpes can be folded in quarters to eat on a plate, or rolled, burrito-style, for a walk-around snack.

    Næringsinnhold

    Porsjonsstørrelse

    1 crêpe (71g)

    Kalorier

    150

    Totalt fett

    6g

    Mettet fett

    3g

    Umettet fett

    -

    Transfett

    0g

    Kolesterol

    75mg

    Natrium

    135mg

    Totalt karbohydrater

    17g

    Kostfiber

    1g

    Totalt sukker

    2g

    Protein

    6g

    12 servings

    porsjoner

    45 minutes

    aktiv tid

    45 minutes

    total tid
    Start matlaging

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    Ingredienser

    2 cups (240g) King Arthur Unbleached All-Purpose Flour

    1/2 to 3/4 teaspoon table salt, to taste

    1 1/2 cups (340g) milk

    4 large eggs

    4 tablespoons (57g) butter, melted

    Fremgangsmåte

    1

    Combine the flour and salt in a mixing bowl. In another, smaller bowl, beat together the milk and eggs.

    2

    Make a well in the flour mixture and pour in about half the liquid mixture. Blend well, then add the remaining liquid and stir until smooth. The batter can be briefly mixed with a blender, food processor, or immersion blender for light, tender crêpes.

    3

    Stir in the butter. Cover and let sit for at least an hour.

    4

    Heat a pan until it's medium-hot; a 10" skillet works well here. Use a paper towel to carefully wipe the bottom of the pan with a bit of butter.

    5

    Pour a scant 1/3 cup of batter into the bottom of the pan. Pick the pan up, and tip it in a circle so the batter covers the bottom of the pan.

    6

    Cook until the bottom of the crêpe begins to brown and you can slide a spatula under it. It will hold together quite well, so you can flip it over pretty easily. Cook briefly on the other side, just until set, and place on a warm plate. Cover until the remaining crêpes are cooked.

    7

    Fill as desired. Crêpes can be folded in quarters to eat on a plate, or rolled, burrito-style, for a walk-around snack.