les crêpes

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!

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!
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