Paris, street vendors make hot crepes to order with a selection of yummy fillings to choose from.
Bon appétit!
breakfast
12
firstmelt the butter
Put the 2 tablespoons butter in a small microwave-safe bowl or cup and microwave on high (100%) power until melted, about 20 seconds.
then blend the ingredients
Pour the milk into a blender. Crack in the eggs, then pour in the melted butter and vanilla. Add the flour, granulated sugar, baking powder, and salt. Blend briefly to mix. Using a rubber spatula, scrape down the sides of the blender. Blend again until smooth.
next cook the crepes
Place a 10-inch (25-cm) crepe pan or a nonstick frying pan over medium-high heat. When the pan is hot, spread a little bit of butter over the pan bottom with a spatula. Pour in about 1⁄3 cup (3 fl oz/80 ml) of the crepe batter all at once. Immediately tilt and swirl the pan so that the batter evenly covers the bottom. Cook the crepe until lightly browned on the bottom (you can lift an edge with the spatula to take a peek), about 2 minutes. Using the spatula, scoop under the center of the crepe and carefully flip it. While the second side is cooking, scoop a spoonful of your favorite filling onto the center of the crepe. When the second side is lightly browned, after about 2 minutes, slip the crepe, filling side up, onto a plate. Spread the filling evenly over the crepe, then fold it into quarters.
finally serve the crepes
Sprinkle the crepe with powdered sugar. Continue to cook the remaining crepes in the same way. Serve warm.
Makes 12 crepes; 4–6 servings
what you need
Butter 2 tablespoons, plus more
for cooking the crepes
Milk 2 cups (16 fl oz/500 ml)Large eggs 2
Vanilla extract 1 teaspoon
All-purpose flour 11⁄2 cups (712 oz/235 g)
⁄
Granulated sugar 1 tablespoonBaking powder 1⁄2 teaspoonSalt 1⁄2 teaspoonPowdered sugar for dusting
popular fillings
Nutella, jam, strawberries and whipped cream, fresh fruit
easy french crepes
d
id you know?
According to the 2001 Guinness Book of World
Records, the largest pancake ever made weighed nearly 3 tons and was 49 feet, 3 inches (15 meters) in diameter!
breakfast 15
w
hat you need
Large egg 1Low-fat buttermilk 21⁄2 cups (20 fl oz/625 ml)
Butter 2 tablespoons, melted, plus more for cooking the pancakes and serving
All-purpose flour 1 cup (5 oz/155 g)
Sugar 1 tablespoonBaking powder 1 teaspoonBaking soda 1⁄2 teaspoonSalt 1⁄2 teaspoonMaple syrup for serving
first mix the ingredients
Crack the egg into a medium bowl and whisk until frothy. Add the buttermilk and melted butter and whisk gently just to combine. Add the flour, sugar, baking powder, baking soda, and salt and whisk gently just until the flour is incorporated.
then cook the pancakes
Heat a large frying pan or griddle over medium heat until hot, but not smoking. Add a little bit of butter to the pan and, using a spatula, spread it evenly over the bottom. For each pancake, spoon about 1⁄4 cup (2 fl oz/60 ml) of the batter onto the pan, spacing them a few inches apart. Cook until the edges of the pancakes begin to look dry and the bottoms are golden brown, about 2 minutes. Slide a spatula underneath each pancake and carefully flip it over to cook the other side. Cook the pancakes on their second side until golden brown on the bottom and the batter is no longer runny in the center, about 1 minute longer. Continue to cook the remaining pancakes in the same way.
finally serve thepancakes
Using the spatula, slide the pancakes onto a serving plate. Serve warm with butter and syrup to drizzle over the top.
variationbanana pancakes
Use only 2 cups (16 fl oz/500 ml) buttermilk and add 1 mashed banana to the batter with the buttermilk. Cook as directed.
variation chocolate chip pancakes
Just before cooking, stir 1⁄4 cup (11⁄2 oz/45 g) mini chocolate chips into the batter. Cook as directed.
Makes about 12 pancakes; 4 servings
buttermilk pancakes
did you
know?
Dried fruit is regular fruit that has been dehydrated to remove the fruit’s natural moisture. Thismakes the fruit last longer and gives it a nice, chewy texture and concentrated flavor.
breakfast
16
firstcook the oatmeal
In a small saucepan over high heat, combine the milk, rolled oats, cinnamon, and a pinch of salt. Using a wooden spoon, stir until the mixture begins to simmer. Reduce the heat to medium and continue stirring until the oatmeal is thickened, about 4 minutes.
thenserve the oatmeal
Divide the oatmeal between 2 bowls and top each serving with 1 tablespoon of the butter, if desired. Scatter each serving with half of the brown sugar and half of the chopped dried fruit. Serve hot.
variationsfresh fruit oatmeal
Instead of the dried fruit and brown sugar, top the oatmeal with 2 bananas, peeled and sliced, or 1⁄3 cup (11⁄2 oz/45 g) blueberries, and a drizzle of heavy cream.
Makes 2 servings
what
