Classic Crepe

classic crepe

Ingredients:

2 eggs

1 Cup flour

1 Tbsp. Sugar

1 Tbsp. Melted Butter

1/2 tsp. salt

How to:
Whisk eggs until frothy; add milk, flour, sugar, salt and melted butter. Continue beating until you will reach a very very thin consistency of the batter. Heat a nonstick medium sized pan with low-medium fire. Oil spray the pan or you make use a kitchen towel wet with oil to wipe the pan to avoid excess oil. Put 2-3 tablespoon into the pan; tilt the pan to form a very thin circular shape of the batter. Start removing from the edges as it turns slightly brown and turn it over slowly not to deform the shape. Use a wax paper to alternate each crepe to easily separate each. Spread Jelly or syrup on each crepe, fold into quarts and serve.

Chocolate 'n Crepe

Chocolate ‘n Crepe

Ingredients:
1 cup milk
¼ cup flour
2 eggs
Scoops of chocolate ice cream
1 T. oil

Procedure:
Beat eggs until slightly fluffy, add milk and flour alternatively while mixing thoroughly until it forms a thin batter.In a hot pan, spread the oil till the sides of the pan and swirl around. Wipe off excess oil with a kitchen paper. Add 1 ladle of the batter and quickly spread on the pan; leave for 1 minute until bubbles can no longer be seen on the batter, cook the other side by inverting the crepe carefully. Remove from pan and fold into quarters forming like a cone. Put a scoop of chocolate ice cream in between the folds and serve immediately.

Tip:The crepes can be prepared in advance but be sure to separate them. To make separation easy, place a wax paper on top of each crepe, stacking them alternately with paper.

CHOCO BANANA CREPE

Choco Banana Crepe

Crepe
1 cup milk
¼ cup flour
2 eggs

Banana

Unsweetened Chocolate bars

Procedure:

Beat eggs until slightly fluffy, add milk and flour alternatively and mix thoroughly until it forms a thinbatter. In a hot pan, spread the oil, tilt the sides of the pan. Wipe off excess oil with a kitchen paper. Add 1 ladle of the batter and quickly spread on the pan leave for 1 minute until bubbles can no longer be seen on the batter, cook the other side by inverting the crepe carefully. Remove from pan and fold into quarters forming a cone shape.

Melt chocolate in a bowl over a simmering water. Add sliced banana and toss with the melted chocolate. Place in between and on top of the crepe and serve.

Crepe with mushroom filling

Crepe with mushroom filling

Ingredients

Crepe:

1 cup milk

1/2 cup flour

2 eggs

1 Teaspoon oil

Pinch of salt

Mushroom Filling

1 can button mushroom (thinly sliced)

1 white onion (thinly sliced)

1 clove garlic (finely chopped)

1 Tablespoon oil1 can all purpose cream

Salt and pepper

To prepare the crepe:

Beat eggs until slightly fluffy, add milk and flour alternatively and mix thoroughly until it forms a thin batter.In a hot pan, spread the oil till the sides of the pan. Wipe off excess oil with a kitchen paper. Add 1 ladle of the batter and quickly spread on the pan leave for 1 minute until bubbles can not be seen on the batter, cook the other side by inverting the crepe carefully. Remove carefully from the pan. To make separation easy, place a wax or bond paper over one crepe after cooking while placing one over the other.

To prepare filling:

Sauté garlic and onion. Add mushrooms, cook until sides of the mushrooms turn brown. Add cream and stir. Season with salt and pepper; continue cooking for 1 minute. Remove from heat and set aside.Place 2 teaspoons of filling in 1 crepe and roll as tight as possible. Cut into two and serve. Alternatively, add grated cheese on top of the crepe and bake for 2 minutes or until the cheese melts.