Crepes. Here in Greece we love them! There are many
little shops, called “Creperies”, where we can buy sweet or salty crepes and
fill them with everything we want. What’s the best part? You can make them at
your own home!
This afternoon, my little sister Christina, who
was studying for a test (poor her!), asked me if I can make crepes for her. I
couldn’t say no, of course! Also, I wanted something sweet to eat, too. The
best recipe of the ones we have tried is the one written in Vefa’s Alexiadou
book “Greek Kitchen- pastry making”. We have made this recipe for sweet crepes
a thousand times or so…hehe!
Ingredients:
1 ½ cups of all
purpose flour
¼ teaspoon of salt or
just a pinch of salt
1 teaspoon of granulated
sugar
3 eggs
1 teaspoon of cognac
(or brandy)
1 ½ cups of milk
2 tablespoons of melted
butter
How to:
- Sift the flour and the salt in a bowl. Add
sugar and mix them till they come together.
- Beat the eggs and add them to the mixture
with the cognac, the milk and the melted butter.
- Mix them all well till it becomes a smooth thin gruel.
- Cover the bowl with
a cling film and refrigerate
for 30 minutes. Most of the times I skip
this part cause I can’t wait to make them. Refrigeration makes the dough fluffy
and helps the lumps disappear.
- Poor a spoonful porridge on a pan. Tilt the
pan of all sides so that the slurry spreads and
covers the entire bottom of the pan.
- When the one side turns light brown,
turn to the other side.
- You shouldn’t over fry them.
- Fill them with merenda, biscuits, jam,
honey, butter, fruits and whatever else you like.
Bon appétit!
Love,
&
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