Caroline Kish
๐Ÿ‡ฌ๐Ÿ‡ง Brighton, England ๐Ÿ‡ฌ๐Ÿ‡ง
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Caroline (LuckyEthel) is the team leader of Team EthelBert

  • Caroline's Blog

  • Hello Everyone, How are you all doing.
    Here is a French Recipe,

    ๐Ÿ‡ซ๐Ÿ‡ท Crepes:

    Crepes are the European cousin of American pancakes. These crepes are just so popular in France, so much so that the French even have a day dedicated to them. La Chandeleur, or Crepe day (February 2nd), is a French holiday during which crepes are traditionally eaten for dinner.

    Ready in: 25 minutes
    Servings: 10 crepes

    Ingredients

    3 Deciliters Milk
    3 Large Eggs
    2 tbsp. Melted Butter
    2 tsp. Sugar for Savory Crepes, OR
    2-3 tbsp. Sugar for sweet Dessert Crepes
    ยฝ tsp. Salt
    110 Grams Flour

    Filling Ideas for Sweet Crepes:

    Nutella and Banana
    Berries and Cream
    Banana and Caramel/Butterscotch
    Chocolate and Strawberries
    Lemon Curd or Passion Fruit Curd
    Ice Cream, Nuts and Chocolate Sauce

    Filling Ideas for Savoury Crepes:

    Ham and Cheese
    Chicken and Mushroom
    Ham and Eggs
    Sauteed Mushrooms
    Shrimp
    Bacon and Eggs

    1. Place the milk and eggs in a jug or bowl. Whisk to combine.

    2. Add the butter and whisk it in.

    3. Place the flour, salt and sugar in a large bowl.

    4. Add about 2-3 deciliters of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix.

    5. Add the rest of the liquid and mix to form a smooth, watery batter.

    6. Cover the batter and let it rest for at least 20 minutes.

    7. Preheat a non-stick pan over medium heat.

    9. Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.

    10. Pour about 1 deciliter of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.

    11. Place the pan back on the heat to let the crepe cook. Cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10-15 seconds on the other side until the crepes have caramelized spots.

    12. Repeat until all the batter is used up, but remember to mix the batter each time.

    13. Add your favorite filling to each of your sweet or savory crepes and fold them.

    ๐Ÿ˜ This Recipe really sounds delicious, yum yum๐Ÿฝ๐Ÿ ๐Ÿ˜๐Ÿ โค
    All the best,
    LuckyEthel (Caroline) ๐Ÿ˜โค ๐Ÿ‡ฌ๐Ÿ‡ง

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