(Photography Project 365 – Day 34)
Our breakfast today.
I wish you a gorgeous new week!
(P.S.: To make the crepes, I use my recipe that you can find here. These were filled with yummy apricot jam. Fingerlicking!)
Crepes are yummy.
Fall is good.
That much I know.
And what about fall inspired crepes? ‘Is that possible?’ I thought.
I’ll tell you what – not only it is possible, the result also is amazingly delicious!
Sure I have the recipe for you, here it is…
The list of ingredients.
1. First, in a larger bowl, combine the flour, milk, water, sugar, eggs and salt.
Do you like crepes?
To some of you – who have been raised on typical American pancakes – these might sound and look quite exotic.
Yeah, they are those delicate things that those weird, delicate Europeans eat.
… With their delicate fingers.
On the other hand, those of you who come from Europe, might perceive crepes as something very similar to oxygen you breathe. I guess they are this much common and usual all over the old continent.
And you, dear Europeans, look at the American chubby pancakes with kinda perplexed look in your eyes.
Well, now that we are clear about the difference between Europe and America (which definitely lies in the preferred thickness of pancakes) we can have a look at the origin of the word ‘crêpe’.
That, in fact, comes from Latin ‘crispa’, meaning ‘curled’.
I guess the one who has invented this dish must have had an excellent sense for cuteness – because these beauties, with their adorable shape and their scrumptious taste, represent pure, heart-touching cuteness to me.
What about the rest of the world?
Do you eat pancakes or crepes?
I’d really like to know…
This is what you are going to need in order to prepare you own delicious crepes.
The ingredients are very simple and easy to find in everyone’s pantry.
1. The first step is awesome, I think.
You just place the flour, eggs, milk, water, sugar and salt into a larger bowl and whisk it till it’s smooth.
You don’t even have to pay attention to what comes first.
Initially, the batter will look rather lumpy – which means some more mixing is needed.
Sooner or later there comes the point when the batter becomes perfectly smooth.
2. Pour one tablespoon of the vegetable oil into a medium sized frying pan (I used 7-inch – 18 cm pan).
3. Heat the pan over medium heat – we definitely don’t need too strong heat here.
4. Pour or scoop the batter onto the pan, using approximately 1/4 cup (60 ml) for each crepe.
5. Tilt the pan with a circular motion so that the batter coats the surface evenly.
6. Cook the crepe for about 30 – 40 seconds, until the bottom is light brown.
7. Loosen the edges with a spatula, …
8. … turn and cook the other side.
9. Place the crepes on a separate plate and let cool a little – just until they can be handled with your hands.
10. Then spread about 2 tablespoon jam over the surface of each crepe …
11. … and roll it up.
12. Serve warm.
Sweet crepes can be garnished with fresh fruit and whipped cream.
Enjoy, dear friends.
(This recipe makes 7 crepes.)