Thin French pancakes, or crepes: recipes and cooking features

In every kitchen in the world there is an old, original recipe for pancakes. They can be of different flour, differ in thickness and size. Buckwheat, wheat, rice, corn, oats, sparrows and simple - all varieties can not be listed. And in spite of the fact that thin pancakes we used to regard as primordially Russian, there is a similar dish in many other countries. As a rule, they practically do not differ in composition, but nevertheless have specific features.

Today we will talk about delicate French pancakes. They are called "crepes".

Features of crepes

Thin and fragrant pancakes are most often associated with Brittany, but nevertheless they are cooked all over France. Moreover, by popularity they are worthy of competition to the traditional croissant.

Sweet pancakes are made, as a rule, from wheat flour, and for buckwheat, buckwheat is preferred. The latter are traditionally served with hearty fillings: mushrooms, eggs and ham, artichoke, cheese, ratatouille. The filling is placed in the center, and the edges of the dough are gently tucked like an envelope.

Sweet pancakes are served for dessert and breakfast. They can simply be watered with butter or chocolate and sprinkled with powdered sugar. For more complex fillings use whipped cream, fruits, syrups, custard, confitures. There is even a special variety - French crepes suzette. They are served with a fragrant orange sauce, which is prepared with the liqueur "Cointreau" or "Grand Marnier".

Crepes are one of the most important recipes for every professional chef, since it is basic, i.e. An excellent platform for further experiments with stuffing. Well, simple housewives take note of the recipe for French pancakes, as the saying goes, God himself ordered.

Creams: ingredients for dough

In fact, in the ingredient composition of crepes and the process of their preparation, there is absolutely nothing complicated. Products for the dough can be found in each refrigerator, however, 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 of flour;
• ½ tsp. Salt.

Preparation

In a bowl, first lightly beat the eggs with a regular corolla. Then add all the remaining ingredients to them and mix well. You should get a liquid and homogeneous dough.

For the preparation of French pancakes, use a good frying pan. As a rule, experienced housewives use the same time from time. In such frying pans, nothing else is fried. However, now you can buy special dishes with very low sides.

Fry the frying pan well and lightly oil it with butter. Then pour the dough on the center. Its volume should be approximately ¼ cup. Quickly, before it has time to grasp, spread it evenly over the surface of the frying pan, just tilt it in the desired direction.

Bake a pancake until the edges begin to dry out and turn, and the middle does not freeze. Then turn it over and fry for a few more minutes. French pancakes have two distinctive features. First, they are very very thin, almost transparent. Secondly, they are not roast and not ruddy, but milky white.

French crepes with egg and ham

As already mentioned above, the filling for crepes can be almost anything, that is, one that suits you and your family. We recommend you try the most common of unsweetened variants - with ham and egg.

First, prepare the French pancakes, the recipe of which is indicated above. Set them aside. Fry eggs in the pan. Put a slice of ham in the center of each pancake. Then gently put the fried egg. Turn the edges as shown in the photo. On top sprinkle breakfast with green onions, black pepper and salt.

The technology for preparing the second variant of French pancakes with eggs is somewhat different. It allows you to serve them with a heat with a heat. Frying a pancake from one side to a light golden color, it does not need to be turned over. Smash the egg into the center and tuck the edges, as shown in the photo. Next, bring the eggs to completion. You can close the frying pan on top of the lid for 1-2 minutes. From above you can sprinkle a pancake with egg greens and bits of toasted bacon.

French pancakes Suzette: a 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 + powdered sugar for sprinkling;
• 1 tbsp. L. Finely grated orange peel;
• 1/3 cup freshly squeezed orange juice;
• 20 ml of Grand Marnier liquor ;
• 2 tbsp. L. Cognac.

Cooking sauce

To prepare the sauce you need to start after the French pancakes are ready. In a bowl of a food processor, until smooth and smooth, mix butter, orange peel and sugar. Without turning off the machine, gradually add orange juice.

Preheat the oven. In the center of each pancake, put orange oil, then fold it twice in half, you should get a triangle. Arrange them on a greased sheet in one line, slightly overlapped. Then sprinkle 2 tbsp. L. Sugar and bake in the oven over medium heat, about two minutes. The surface must be caramelized.

In heat-resistant dishes, carefully transfer the pancakes with a spatula. In a separate saucepan, heat the liquor and cognac. Kindle the mixture and gently pour it onto the surface of the pancakes. Tilting the plate in the sides, evenly moisten them and thereby extinguish the flame. French pancakes with orange sauce should be served immediately to the table, while they are still very hot.

Creams with cheese, sour cream and greens

To prepare appetizing cheese crepes with a filling of sour cream and greens, you need to make some adjustments to the recipe of the test. Everything is simple enough. Add parmesan (100-150 g to the above mentioned amount of milk and flour), grated on a large grater. Stir the dough carefully, no lumps remain. Next, cook the pancakes in a heated frying pan, as expected.

In a separate bowl, mix 1 cup of thick sour cream, finely chopped green onions and add pepper and salt to taste. On the surface of each pancake, apply a thin layer of ½ tbsp. L. Fillings, retreating 1-1.5 cm from the edge. Then fold them into a "cigar". Serve pancakes with cheese and sour cream to the table hot.