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Crepes

Crepes by Bombay Foodie

I'm putting my crepe class at Suzette to good use. Two weeks on, and this is the second time I've made crepes at home. It's really that easy.

If you plan to have crepes for breakfast, you better make the batter the night before. It's okay if you don't but crepes just taste better if the batter gets time to rest.

So the batter...take 250 grams plain flour and a pinch of salt in a bowl. Make a well in the center and add two eggs. Whisk to mix them in, then slowly add 500 ml of milk. Whisk until you get a smooth, lump free batter. Let rest for at least an hour.

Heat a nonstick pan. Your dosa tava is your best bet here. Put a few drops of oil on a tissue paper and use that to wipe your pan. Pour a ladleful of batter in the center of the pan and spread it out as thin as you can. Let brown, then flip and cook the other side.

You can fill these crepes with literally anything you like. I put a tbsp of apricot compote in the middle of mine then folded them up and topped with strawberry coulis.
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Comments

chef and her kitchen said…
wow..those crepes look irresistable simran....I just love them...looks superb....:)
June 12, 2011 at 8:28 PM
Cilantro said…
I love the way they make them, would love to try your version. Looks delicious!
June 13, 2011 at 7:46 PM
Unknown said…
It has come out very very well :)
June 13, 2011 at 9:10 PM
Srivalli said…
Awesome Simmi..those crepes look so super thin!..
June 14, 2011 at 12:17 PM
Radhika said…
Lovely presentation.
June 18, 2011 at 8:16 PM
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