Sunday, September 11, 2011

Crepes - Easy Recipe الكريب - الوصفة السهلة


The crêpe is a very ancient recipe of a French origin, which, according to the legend, dates back to the 5th century: at that time Pope Gelasius charitably fed some tired and hungry French pilgrims, who were arrived to Rome on the occasion of the feast of Candelora, by ordering that a huge amount of eggs and flour should be brought from the Vatican kitchens. In this way the first rudimental crêpes were created, which became then very popular in France. Basically prepared with few simple ingredients, such as eggs, flour, milk and butter, the crêpes are a versatile dish since, starting from the base recipe, they can be stuffed in a thousand ways and used in a thousand preparations, either sweet or savoury, rustic or refined.

Pour into a high rim bowl the previously sifted flour (together with the sugar and the vanilla powder, if you're making the sweet crêpes), a pinch of salt and 2 cups (1/2 l) of milk. Work the mixture (you can also use a beater or an immersion blender) until smooth, velvety and with no lumps at all.

In another bowl beat the eggs with a fork until blended, then add them to the batter, always stirring, cover the batter and let it rest in the fridge for at least half an hour.
Put a non-stick pan for crêpes on the heat, melt a knob of butter and, when it's nice and hot, pour a small ladle of batter into the centre of the pan and tilt it with a circular motion so that the batter coats the surface evenly; otherwise you can spread the batter with a spoon or with the proper tool. You should be quite fast, since the batter will tend to solidify quickly on the hot pan, and this would prevent you from spreading it. Let it cook for a minute, shaking the pan occasionally to keep the crêpe from sticking to the bottom: as soon as it's golden brown, flip it over and wait until the other side gets browned as well.

Once your crêpe is ready, let it slide from the pan onto a plate and follow the same procedure for the remaining crêpes, laying one over the other as they get ready.