One of my favorite breakfasts and quick to make. Some very fine cakes that can be served in a thousand ways, both salty and sweet, depending on the ingredients we use.
To make crepes, prepare a mixture with flour, eggs and milk, almost liquid, unlike pancakes, and cook in a non-stick pan (there are some specially designed to prepare crepes).
The term crep comes from the French "crêpe", it is the French who claim their origin and those who have spread them all over the world, although in the North of Spain we have a very similar sweet, they are called Frixuelos in Asturias and Filloas in Galicia.
We are going to teach you how to make pancakes step by step with your basic dough. Do you dare to prepare some crepes? ...
Ingredients
- 2 eggs
- 150 gr of flour
- 250 ml of milk
- 1 spoon of sugar
- 1 tablespoon of extra virgin olive oil
- 1 pinch of salt
- Extra virgin olive oil to grease the pan
We put all the ingredients in a jar and beat with the blender very well, we must have a mixture without lumps. This mixture can be used at the moment, but it is always advisable to let it sit in the refrigerator for an hour.
Once it has settled, mix the jar a little with a spoon, it should have a texture of liquid cream, if for whatever it is too thick you can add a splash of milk. We grease a nonstick skillet with a pinch of extra virgin olive oil, very little. You can also use butter. When it is hot, add a little dough and move the pan turning to help the dough to spread, when we see that the edges begin to brown we turn it over. Usually this first crepe is discarded because it contains too much fat and also does not look good. But I like it because I'm always hungry.
For the following creps you no longer need to add more oil, they are made very fast so do not neglect yourselves.
We can wrap all of them in aluminum foil and store them in the fridge for up to two days, then we can heat them once they are filled or if they are to be used directly in the cold.
And what do you like to eat breakfast?