Crepe Dough of Mediterranean Shore
Our chef this weekend suggests a traditional and nutritious meal always loved by everyone.
The crepe, Crêpes in French or Crispa in Latin, is considered a French national dish that are served with many types of meals, from simple ones such as sugar to a variety of ingredients. While in Great Britain the Crepe traditionally it's accompanied by cider.
Here is chef Renato's recipe of a sweet Crepe, which if you prefer a salty one, just replace the sugar with salt and make a happy dish for the loved one.
7 oz. all-purpose flour
2.45 oz. sugar
0.88 oz. butter
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon vanilla
1 tbsp. orange juice
1 cup of cocoa
Prep 10 m Cook 20 m Ready In 30 m
In a large mixing bowl, whisk together first the eggs, then, the sugar, and gradually add the flour, the milk, and the orange juice. Keep stirring to combine adding the salt, the butter and the cocoa; beat all the ingredients together until smooth.
Leave the dough crepe to rest for about 30 minutes.
Heat a lightly oiled frying pan over medium-high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Serve the crepes hot with your preferable top such as jams, maple syrups or honey.