Basic Crepes
Denne opskrift kan bruges som grundlag for crepe skabelse. Boghvedevariationen har en lidt kraftigere tekstur og en mere robust smag. Det er bedst parret med salte fyldstoffer. Se vores Basic Crepe How-To for flere billeder.
Kilde: Martha Stewart Living, februar 2009
Udbytte
ingredienser
Kørselsvejledning
Variationer
Basis boghvede variation: Substitutér 3/4 kop boghvede mel til 3/4 kop all-purpose mel, og tilsæt en yderligere 3/4 kop fuldmælk. (Gør 40 seks tommer eller 15 ti-tommer crepes.)
Cooks Notes
Til Kitchen Conundrums brugte Thomas Joseph en blender til at kombinere crepe batteren.
Rodney
26.04.2023 @ 22:40
This recipe can be used as a basis for creating crepes. The buckwheat variation has a slightly stronger texture and a more robust flavor. It is best paired with savory fillings. See our Basic Crepe How-To for more pictures. Yield: Makes 32 six-inch or 12 ten-inch crepes. Ingredients: 1 3/4 cups all-purpose flour, 1/2 teaspoon coarse salt, 2 cups whole milk, at room temperature, plus more if necessary, 3 large eggs, at room temperature, 2 1/2 ounces (5 tablespoons) unsalted butter, melted, plus more for skillet. Directions: 1. Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain batter into a medium bowl and chill for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if necessary. 2. Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into skillet, swirling and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute. 3. Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in a quick gesture. (If it doesnt land quite right, its okay, use spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate and cover. (The first one wont be your best.) Repeat with remaining batter, brushing skillet lightly with butter as needed (every 2 or 3 crepes). Serve immediately. Variations: Basic Buckwheat Variation: Substitute 3/4 cup buckwheat flour for 3/4 cup all-purpose flour, and add an additional 3/4 cup whole milk. (Makes 40 six-inch or 15 ten-inch crepes.) Cooks Notes: For Kitchen Conundrums, Thomas Joseph used a blender to combine the crepe batter.