John Myers
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Snacks: CRÊPES with Fruity Fullness
The perfect snacks: crêpes with fruity fullness recipe with a picture and simple step-by-step instructions.
Ingredients dough:
- 60 g Wheat flour type 550
- 0,5 tbsp Bourbon vanilla sugar
- 1 Pc. Free range eggs
- 30 g Liquid butter
- 125 ml Low-Fat milk
- 0,5 pinch Salt
Ingredient for the pan:
- 0,5 tsp Butter
- Coated pan 20cm
Annotation:
- The batter is enough for 4 crepes
Preparation:
- In this case it should really be a coated pan. Brush the pan with half a teaspoon of butter while it is cold. Prepare the fillings you want.
Preparation:
- Place the dough ingredients one after the other in a mixing bowl. IMPORTANT. All ingredients should be at room temperature. Mix quickly with a whisk to a fluffy dough. Prepare a sauce spoon for portioning.
- Now heat the pan at the highest level. Put in a test drop of batter. If this stops immediately, the pan is at the right temperature.
- Lift the pan off the stove with your left hand … fill the sauce spoon full of batter and immediately turn it in all directions. The dough should be spread over the entire surface of the pan.
- Put the pan on the oven … and wait a moment. When the underside is baked (works relatively quickly), the crêpe rim easily separates from the pan rim. Fold in with a spatula and turn the crepes. The other side bakes just as quickly.
- Lift the crepes out of the pan … park them on a plate and immediately brush with fruity jelly. Fold in the middle … fold again … and again. There should be a triangle.
- Now lower the temperature of the pan a little (from level 9 to 7) and finish crepes 2, 3 + 4 in the same way. If you like, you can dust the crepes with powdered sugar.
- I baked these crepes as an afternoon snack instead of cakes. It was prepared so quickly … and our sweet hunger was satisfied.
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