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Simple
ingredients
are used to make crepe batter: milk, water, flour, and salt -- with
flavors added to taste.
Specific
flours that make good pancakes also make good crepes,
such as buckwheat, cornmeal and whole-wheat.
Most
batters are savory, even for sweet dessert crepes. But,
vanilla and sugar may be added as well as any combination of herbs.
As you can
see in the photo here, chocolate makes a terrific crepe.
This can be done by adding a few teaspoons of unsweetened Dutch
cocoa powder and a teaspoon or so of sugar to the dry ingredients.
Fill with an assortment of fruit and dust with powdered sugar before
serving.
Pancake
batter may be used to make crepes, but be sure to thin
the batter with additional liquid.
Crepe batter
should always be creamy and thin.
Usually 2
to 3 tablespoons of batter is all you need to make a
crepe.
Many recipes
call for crepe batter to rest for an hour or two in the refrigerator,
but that is not necessary, as the resting can thicken the batter.
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