Today, an easy but delicious recipe: crêpes for lunch, from the book of Julia Child - Mastering the Art of French cooking volume 1. A variation to the Dutch Pannenkoek, thinner though, whereas it becomes a lighter dish and is very delicious in summer.
The only thing you have to keep in mind with this recipe is to cool for two hours before using it. So make it early in the morning, when you want to eat this for lunch. And you can also prepare the crêpes a little bit for lunch and keeping them warm on a plate which stands above a pan with simmering water.
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Crêpes – a basic recipe
- 240 ml water cold
- 240 ml milk cold
- 4 eggs size L
- ½ teaspoon salt
- 190 grams flour
- 4 tablespoons butter melted
Ingredients you need per step are listed below the step in Italic
- Mix water, milk, eggs and salt in a bowl.
- Add the flour and melted butter and put the mixer on high speed for another 2 minutes until the batter is smooth.
- Put the batter in the refrigerator for at least 2 hours.
- Take a frying pan with a bottom of about 17-18 cm diameter and pour ¼ cup (60 ml) in the middle of the pan. Quickly swirl the pan around, covering the whole bottom with the batter.
- Place the pan on the heat and bake for 80 seconds.
- Loosen the crêpe and turn around.
- Bake for another 30 seconds.
- Serve and repeat until the rest of the batter is done.