Today I would like to offer you an extremely versatile and simple recipe, crepes, suitable for all sweet or savory preparations, from the simplest to the most refined, thanks to their neutral flavor (for the eggless version, you can look here). These adorable golden pancakes, very soft and thin can be customized according to your tastes and needs and filled with whatever imagination and our pantry make available to us. I love them not only because they are good, but because they can solve a dessert or a lunch to prepare at the last moment; here you will find the version with honey, pears, and chocolate. The amount of butter in my recipe is reduced to a minimum, as thanks to the non-stick of the pan used, the crepes will not stick and will be a bit “lighter” on the palate.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 8 crepes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 Eggs (medium)
- 4.2 oz Milk
- 2.3 oz All-purpose flour
- 1 pinch Fine salt
- 0.18 oz Butter (melted)
- to taste Lemon zest (grated)
Preparation
In a non-stick pan with a diameter of 5 inches (if we want to make small crepes; otherwise we will choose the most suitable size) melt the butter.
In a bowl, place the sifted flour and all the other ingredients, including melted butter (last) and mix until you get a semi-dense, smooth, and lump-free mixture. Set it aside to rest for 15 minutes covered.
After the time has elapsed, heat the pan (where we had previously melted the butter) and when it is hot, start pouring quickly an amount equal to 1 heaping tablespoon plus another scant 1/2 tablespoon. Immediately swirl the mixture in the pan until it covers the entire flat surface and let it cook for about 1 minute (depending on the heat produced by the stove). Personally, I prefer to cook crepes on the smallest burner at medium-low flame.
With a spatula, start detaching the edges from the sides of the pan (which will curl a little), lift it and turn it on the other side for another 30 seconds or so; if the pancake is “resistant”, let it brown for a few more seconds before turning it.
Prepare a plate and once cooked, place them on top of each other to keep them warm. Fill with honey, jam, Nutella, etc……and sprinkle with plenty of powdered sugar.
