Among The Dishes You Can Enjoy As Breakfast Or Dessert Are Delicious, Delicate Crepes: Easy Sweet Dish Recipes

Among The Dishes You Can Enjoy As Breakfast Or Dessert Are Delicious, Delicate Crepes: Easy Sweet Dish RecipesCrepes are like pancakes, but thinner and delicate. French in origin, they are a culinary delight that are enjoyed all over the world. A staple of the French cuisine, it is enjoyed as a street food as well as a dish at a high-end restaurant. They have a simple taste and can be eaten sweet or savory. And sweet crepes can then be eaten as breakfast or a dessert, and the toppings and fillings you add play a large part in how it is enjoyed. They can be rolled, folded or stacked. And between and above them can be something as simple as a jaggery filling and powdered sugar on top, or chocolate sauce as filling and whipped cream on top. The crepes themselves can also be flavored with cocoa powder, lemon zest or vanilla extract, adding more depth and flavor to the crepes. So learn how to make crepes and you have a delightful dish that you can quickly whip up any time of the day.

Ingredients:

• 43 gm unsalted butter, plus 3–4 more tablespoons for the pan
• 125 gm all-purpose flour (spooned & leveled)
• 1 Tablespoon granulated sugar
• 1/8 teaspoon salt
• 180 ml whole milk, at room temperature
• 120 ml water, at room temperature
• 2 large eggs, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract

Directions:

• In a bowl, add the butter and beat with a handheld mixer or a stand mixer with a paddle attachment, until light and fluffy. 
• Then add the sugar and beat until fully dissolved. 
• Next, sift in the flour and beat until thoroughly incorporated. 
• Then add the salt and mix well. 
• Now add the milk, water and vanilla and mix until properly dissolved. 
• Finally, add the eggs, one at a time, beating until fully incorporated. 
• The mixture should be smooth and creamy. Cover the bowl with plastic wrap and place in the fridge for about an hour, or up to a day. Once you remove the batter from the fridge, give it a quick mix.
• Then grease a pan with butter and place over medium heat. Pour a few spoons of batter into the pan and tilt to make the batter spread all around the pan. It should be a thin layer. Cook for about two minutes and then flip once the bottom is set. Once cooked on the bottom too, remove from the pan and place on a plate. Remember to butter the pan after each crepe.
• Now it's time to fill in the crepes. You can add chocolate sauce, caramel sauce, almond butter, peanut butter, a ganache, jam, a fruit compote, or anything else you desire. Then add whatever toppings you have planned. You can serve the crepes as a stack like a stacked cake or as single crepes folded twice like a roti.
• Leftover crepes can be stored in an airtight container in the fridge for a day or in the freezer for a month. Add parchment paper between each crepe before freezing so they don't stick to each other. Thaw in the fridge the night before and then let it sit at room temperature before serving.

Notes, tips and tricks:

• Ideally, the milk you use should be full-fat whole milk. But if you want, you can also use skimmed milk, 2%, or half and half. Heavy cream works too. You can also use non-dairy milk if you prefer, like almond milk, soy milk, oat milk, or whatever else you prefer.
• The recipe calls for unsalted butter. If you don't have that, you can use salted butter too, but then you need to skip the pinch of salt. However, it's better if you use unsalted butter and add the salt pinch since the salt really brings out the flavors of the other ingredients.
• As you cook, remember to stack the cooked crepes, since each new crepe adds heat to all the crepes below it too. If the crepes are cold, place a damp water towel over the crepes and microwave for about 30 seconds. Avoid placing them in a warm oven while cooking the rest since this dries them out. The best is to serve them immediately if that’s possible.