Every kitchen in the world has an old, original pancake recipe. They can be from different flours, vary in thickness and size. Buckwheat, wheat, rice, corn, oat, steamed and simple - all the variety can not be listed. And despite the fact that we used to think of thin pancakes as primordially Russian, there is a similar dish in many other countries. As a rule, they practically do not differ in composition, but still have specific features.
Today we’ll talk about thin French pancakes. They are called "crepes."
Features of crepes
Thin and fragrant pancakes are most often associated with Brittany, but nonetheless they are loved to cook throughout France. Moreover, in popularity they are worthy of competition with a traditional croissant.
Sweet pancakes are usually made from wheat flour, and for salted, buckwheat is preferred. The latter are traditionally served with hearty fillings: these are mushrooms, egg and ham, artichoke, cheese, ratatouille. The filling is placed in the center, and the edges of the dough are neatly tucked like an envelope.
Sweet pancakes are served for dessert and breakfast. They can simply be sprinkled with butter or chocolate and sprinkled with powdered sugar. For more complex fillings, use whipped cream, fruits, syrups, custard, confiture. There is even a special variety - French suzette pancakes. They are served with a fragrant orange sauce, which is prepared with liquor "Cointreau" or "Grand Marnier".
Crepes are one of the most important recipes for every professional chef, as it is a basic one, i.e. An excellent platform for further experiments with filling. Well, simple housewives take note of the recipe for French pancakes, as they say, God himself ordered.
Crepes: ingredients for the dough
In fact, there is absolutely nothing complicated in the ingredient composition of crepes and the process of their preparation. There are products for the dough in every refrigerator, however, as well as for the filling. Which of us does not have a jar of simple jam or jam ?!
So, to prepare the dough you need to take:
- 4 large eggs;
- 2 tbsp. l softened butter;
- 350 ml of milk;
- 125 g flour;
- ½ tsp salt.
Cooking
In a bowl, first beat eggs lightly with a regular whisk. Then add all other ingredients to them and mix well. It should be a liquid and homogeneous dough.
Use a good frying pan to cook French pancakes. As a rule, experienced housewives use the same time from time to time. In such pans, nothing else is fried. However, now you can buy special dishes with very low sides.
Warm the pan well and lightly grease with butter. Then pour the dough in the center. Its volume should be equal to approximately ¼ cup. Quickly, before it has time to grasp, evenly distribute it on the surface of the pan, just tilt it in the right direction.
Bake the pancake until the edges begin to dry out and turn up, and the center does not harden. Then turn it over and fry for a few more minutes. French pancakes have two distinctive features. Firstly, they are very, very thin, almost transparent. Secondly, they are not roasted and not rosy, but milky white.
French crepes with egg and ham
As mentioned above, the filling for crepes can be almost anything, that is, one that suits your and your family's taste. We recommend trying the most common of unsweetened options - with ham and egg.
First, prepare French pancakes, the recipe of which is indicated above. Set them aside. Fry the eggs in a pan. Place a slice of ham in the center of each pancake. Then gently lay the fried egg. Fold the edges as in the photo. Sprinkle the top with breakfast onions, black pepper and salt.
The technology for preparing the second version of French pancakes with egg is somewhat different. It allows you to serve them in the heat of the heat. Frying a pancake on one side until light golden in color, it does not need to be turned over. Break the egg into the center and twist the edges as shown in the photo. Next, bring the eggs to readiness. You can close the pan on top with a lid for 1-2 minutes. Top with a pancake with egg, greens and slices of fried bacon in advance.
French pancakes Suzette: recipe for orange sauce
In order to prepare a tart, sweet and fragrant orange sauce for classic crepes, you will need:
- 6 tbsp. l unsalted butter;
- 50-60 g of sugar + icing sugar for sprinkling;
- 1 tbsp. l finely grated orange peel;
- 1/3 cup freshly squeezed orange juice;
- 20 ml Grand Marnier liquor ;
- 2 tbsp. l cognac.
Sauce making
You need to start cooking the sauce after the French pancakes are ready. In a bowl of a food processor, until smooth and smooth, mix butter, orange zest and sugar. Without turning off the machine, gradually add orange juice.
Preheat the oven. Put orange butter in the center of each pancake, then fold it in half two times, you should get a triangle. Place them on a greased sheet in a line, slightly overlapping. Then sprinkle 2 tbsp. l sugar and bake in the oven over medium heat, about two minutes. The surface must be caramelized.
Gently transfer the pancakes into a heat-resistant dish with a spatula. Heat liquor and cognac in a separate saucepan. Set the mixture on fire and gently pour it onto the surface of the pancakes. By tilting the plate to the sides, moisten them evenly and thereby extinguish the flame. French pancakes with orange sauce should be served immediately while they are still very hot.
Crepes with cheese, sour cream and herbs
To prepare delicious cheese crepes stuffed with sour cream and herbs, you need to make some adjustments to the dough recipe. Everything is quite simple. Add the grated Parmesan (100-150 g per the above amount of milk and flour). Mix the dough thoroughly, no lumps should remain. Next, cook pancakes in a heated pan, as expected.
In a separate bowl, mix 1 cup thick sour cream, finely chopped green onions and add pepper and salt to taste. On a surface of each pancake with a thin layer, apply ½ tbsp. l fillings, departing 1-1.5 cm from the edge. Then roll them into a “cigar”. Serve the pancakes with cheese and sour cream to the table hot.