Whether with cinnamon and sugar or jam, with applesauce or chocolate: there are countless ways to fill a crepe. Before that happens, however, the dough must be prepared and baked. All you need to prepare it are five basic ingredients – and a special crepe pan. In contrast to an ordinary frying pan, this one has a particularly flat edge, which is intended to help turn the thin pancake more easily. But it can also be used for fried eggs, omelettes or schnitzels.
Galettes are nothing more than savory crepes filled with cheese or chickadee, eggs or fish: the Breton word “jalet” translates to “hot stone” on which the dough made from buckwheat flour was originally prepared. Nowadays, galettes and crepes are not only served in French restaurants, but also distributed at fairs around the world. The liquid dough is spread in a circle on a round, cast-iron plate (the crêpière) and baked. The sweet version is particularly popular in Germany, filled with hazelnut cream or another delicious mess. But how exactly do you actually prepare the dough at home – without a crepière? You will find out in the next paragraph.
One of the most famous versions of sweet pancakes from France is the Crêpe Suzette: it is soaked with fresh orange juice or spread with sweet orange jam and then flambéed with orange liqueur. If you don’t like it quite as fruity and would prefer to prepare your crepe with a different topping, you have a free choice. To prepare the French classic, you only need five ingredients and a crepe pan – it distributes the heat evenly and makes it easier to turn the wafer-thin pancake. But back to the recipe:
For the crepe batter you need these basic ingredients:
And this is how you spread the crepe batter correctly:
Take a mixing bowl and mix the egg together with the sugar and milk – preferably with a hand mixer or a mixer. Then add a pinch of salt and the flour while stirring until a homogeneous mass is formed. Now it is important to let the dough rest for 15 minutes before using it to make crepes.
Source: Food and Drink
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