A quick and simple idea, the crepe ribbons for a delicious treat not only for Carnival but also for any time of the year, which I accompanied with the exquisite English cream I published a few days ago!
The crepes I love and have made for many years in a tavern on via del Pratello in Bologna are made with a simple and very versatile batter with which to prepare all courses of the menu from rich oven-baked first courses to tasty rolls, to bundles with vegetables, to… whatever you prefer!!
In this case they are simply fried in seed oil and sprinkled with powdered sugar and so crunchy, they are delicious and fast!
I suggest other recipes with crepes such as:
CREPES BATTER AND RECIPES
GORGONZOLA AND WALNUTS CREPES
BAKED CREPES ROLL
CREPES SUZETTE
CREPE RIBBONS
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2/4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for CREPE RIBBONS RECIPE
- 1 cup milk
- 1 cup all-purpose flour
- 2 medium eggs
- 1.5 tbsp butter
- to taste powdered sugar
- to taste seed oil (For frying, peanut oil is preferable)
Tools for CREPE RIBBONS RECIPE
FOR THE CREPES I USED THIS TOOL
ETNEA MONETA 24 CM
FOR PREPARING THE CREPE RIBBONS RECIPE
For the crepe ribbons, sift the flour and place it in a bowl.
Also add the slightly beaten eggs and cold milk.
Melt the butter and add it to the other ingredients.
Mix well, indeed very well, and then pass the mixture through a sieve to remove any lumps.
Lightly butter a small pan and gradually pour a quantity of batter for the crepes, cooking them on both sides and then letting them cool stacked on top of each other.
Continue until the mixture is finished, allowing it to cool slightly.
Cut the crepes into strips and fry them in seed oil at the right temperature (about 350°F) until golden and crispy!
Let excess oil drain off, then sprinkle the crepe ribbons with powdered sugar.
Serve these sweets simply as they are or accompany them with the English cream
Enjoy your meal!
Annalisa
