Crepes – Barefoot Stiletto https://barefootstiletto.com Keep your feet on the ground and reach for the stars Thu, 04 Apr 2024 00:49:46 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 https://barefootstiletto.com/wp-content/uploads/2021/11/cropped-421564_120855864709743_171152364_n-32x32.jpg Crepes – Barefoot Stiletto https://barefootstiletto.com 32 32 French Crepes https://barefootstiletto.com/2024/04/03/french-crepes/ Thu, 04 Apr 2024 00:49:46 +0000 https://barefootstiletto.com/?p=4402 French Crepes Ingredients: 1 cup all-purpose flour 2 large eggs 1/2 cup milk 1/2 cup […]

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French Crepes

Ingredients:

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 2 tbsp melted butter
  • A pinch of salt
  • Optional: Sugar or vanilla extract for sweet crepes

Instructions:

  1. In a large mixing bowl, whisk together the flour and eggs.
  2. Gradually add in the milk and water, stirring to combine.
  3. Mix in the melted butter and a pinch of salt.
  4. For sweet crepes, you can add a little sugar or vanilla extract to taste.
  5. Heat a lightly buttered frying pan over medium-high heat.
  6. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe.
  7. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  8. Cook the crepe for about 2 minutes, until the bottom is light brown.
  9. Loosen with a spatula, turn, and cook the other side.
  10. Serve hot with your favorite fillings, such as fresh fruit, jam, Nutella, or simply sprinkle with sugar.
  11. Delight in the elegance of your homemade French crepes!
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Vanilla Crepes https://barefootstiletto.com/2024/03/14/vanilla-crepes/ Thu, 14 Mar 2024 06:29:36 +0000 https://barefootstiletto.com/?p=3873 Vanilla Crepes Ingredients: 1 cup all-purpose flour 2 large eggs 1 1/4 cups milk 2 […]

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Vanilla Crepes

Ingredients:

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/4 cups milk
  • 2 tablespoons melted butter
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
  2. In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract.
  3. Whisk until smooth.
  4. Gradually pour the wet ingredients into the dry ingredients, whisking constantly to avoid lumps.
  5. Once the batter is smooth and lump-free, let it rest for 10-15 minutes to allow the flour to fully hydrate.
  6. Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or cooking spray.
  7. Pour a small ladleful of batter into the center of the pan, swirling it around to spread the batter thinly and evenly.
  8. Cook the crepe for about 1-2 minutes, or until the edges start to turn golden brown and lift easily from the pan.
  9. Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side.
  10. Transfer the cooked crepe to a plate and repeat the process with the remaining batter, stacking the crepes as you go.
  11. Serve the vanilla crepes warm with your favorite fillings and toppings.
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Crepes https://barefootstiletto.com/2024/02/06/crepes/ Tue, 06 Feb 2024 07:23:08 +0000 https://barefootstiletto.com/?p=2908 Crepes Ingredients: Getting the following things ready is the first step in making crepes: 1 […]

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Crepes

Ingredients:

Getting the following things ready is the first step in making crepes:

  • 1 cup all-purpose flour
  • 2 eggs
  • ½ cup milk
  • ½ cup water
  • 2 tablespoons butter, melted
  • ¼ teaspoon salt

Equipment:

We need to make sure you have the right tools before we begin. You’ll need these things for this recipe:

  • Mixing bowls
  • Whisk
  • Griddle or frying pan
  • Spatula

If you’re missing a certain thing, don’t worry—I’ll give you options to keep your crepe-making journey going smoothly.

Directions:

  1. Whisk together the flour and eggs in a large mixing bowl.
  2. Stir in the milk and water gradually to combine.
  3. Beat in the salt and butter until smooth.
  4. Over medium-high heat, heat a lightly oiled griddle or frying pan.
  5. Pour or spoon the batter onto the griddle, about 1/4 cup for each crepe.
  6. Tilt the pan in a circular motion to evenly coat the surface with batter.
  7. Cook for 2 minutes, or until the bottom is light brown.
  8. Turn and cook the other side after loosening with a spatula.
  9. Serve immediately.

Tips for Perfect Crepes:

Here are some secret tips that will help you make the perfect crepe:

  • To make crepes that are smoother, let the batter sit for 15 minutes.
  • You can change the thickness of the pancakes by adding more flour or more milk.
  • Adding sugar or vanilla flavor to the batter can give it a hint of sweetness.

Storing Leftovers:

  • If, by some chance, you have extra food, don’t worry.
  • Place parchment paper between the crepes as you stack them.
  • Put it in the fridge for up to three days or freeze it to keep it longer.
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Easy Pancakes / Crepes Recipe https://barefootstiletto.com/2023/05/13/easy-pancakes-crepes-recipe/ Sun, 14 May 2023 03:09:39 +0000 https://barefootstiletto.com/?p=2133 Easy Pancakes / Crepes Recipe South Africans call them pancakes… Americans call them crepes… Either […]

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Easy Pancakes / Crepes Recipe

South Africans call them pancakes… Americans call them crepes… Either way, everyone loves them.
Here’s an easy pancakes crepes recipe that will delight everyone and make you their favorite cook!

Course: Dessert or Other
Cuisine: International

Ingredients

  • 4 cups Flour (All-Purpose)
  • 4 Eggs
  • 5 cups Water
  • ½ tsp Salt
  • ½ cup Oil
  • 4 tsp Baking Powder

Instructions

  1. Mix all the ingredients thoroughly.
    (The secret is to add the Baking Powder last and to mix very well.)
  2. Put a little oil or non-stick cooking spray in a medium-high heat pan.
  3. Add enough of the mix to the pan to cover the entire bottom of the pan with a thin layer.
  4. Bake on one side for about 45 seconds to 1 minute.
  5. Flip the pancake using a spatula (egg-lifter, as we South Africans call it).
  6. Bake on the other side for about the same time.
  7. Remove from the pan. Some people spray a little butter on the pancake.
  8. Sprinkle a little cinnamon-sugar (mix) on the pancake and roll it using a fork.
    You can also use a savory filling instead, if you choose.
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South African Bazaar Pancakes (Crepes) https://barefootstiletto.com/2020/09/01/south-african-bazaar-pancakes-crepes/ Tue, 01 Sep 2020 21:53:21 +0000 https://barefootstiletto.com/?p=629 INGREDIENTS 8 ounces flour (250 g) 112 teaspoon salt 3 eggs 3/4 pint milk (about […]

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INGREDIENTS
8 ounces flour (250 g)
112 teaspoon salt
3 eggs
3/4 pint milk (about 375 ml)
2 tablespoons melted butter (30 ml)
2 tablespoons cognac (or brandy or rum)
1 cup sugar
1 tablespoon cinnamon, ground

DIRECTIONS
Sift together the flour and salt.
Beat the eggs and whisk in the milk, melted butter and cognac (or whatever hard liquor you choose).
Add to the dry ingredients and whisk until very smooth.
If in doubt, pour through a fine sieve.
The batter should be as thin as fresh cream.
Leave the batter to stand for 30 minutes to 2 hours. (This is important for the final result).
By the time you use the batter it will have thickened.
It can be thinned again by whisking in a little water. (Be careful not to thin it down too much).
Use a bit of butter to make the pancakes.
If you have a nonstick pan, use a little butter only for the first pancake, to make sure it won’t stick.
Butter is also nice for the flavour, but you need very little.
Heat the pan well.
For each pancake or crepe, use only enough batter to cover the entire surface of the pan in a thin layer, when you tilt the pan.
3 tablespoons are usually enough, or 2 tablespoons for a smaller pan.
Keep in mind that they must be thin.
Flip the pancake when the edges start going golden and little bubbles appear on the surface.
Keep a plate handy and repeat the same process, piling the pancakes on the plate.
I put pieces of wax or baking paper between pancakes to make it easier to handle afterwards.
Mix the cinnamon with the sugar.
For traditional bazaar pancakes, sprinkle each pancake generously with cinnamon-sugar, roll up loosely, and hand out!

* If you’re only using it later, cover with wrap when cold to prevent drying out.
* You can use this batter very successfully to make classic Crepes Suzettes, but make the crepes in a smaller pan (4-5″ diameter).
* If you like you could add 1 tablespoon superfine (caster) sugar and 1 teaspoon vanilla to the batter when whisking it.
* Can be used with savoury, meat or vegetarian fillings, can be stacked with various fillings between, or filled, rolled, and baked with a cheese sauce.
* The unfilled pancakes freeze very well.

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