Today, we are cooking crepes. They are absolutely fantastic and very easy to make. Crepes are the perfect blank canvas for all sorts of fillings: creamy Mascarpone with coffee syrup, fresh ricotta cheese with berries, jam and fruits, ham and mushroom filling, spinach-artichoke-brie with little bit of honey, butter and drizzle of lemon juice, apple cinnamon filling, spinach- bacon-hollandaise sauce, and more.
1 cup milk
3 tbps butter
2 tbsp sugar
1 tsp vanilla extract
Pinch of salt
¾ cup flour
In a small saucepan hit milk and butter until it reaches boiling point. Remove from the heat and set it aside.
In a large bowl whisk together eggs, sugar, vanilla extract and salt. Gradually whisk in flour until it’s all incorporated.
To the egg/flour mixture slowly add milk mixture. Be careful, milk might be too hot for the eggs, just add 1 tbsp at a time at the beginning, whisking constantly. Slowly increase proportion until all milk mixture is added. You will have silky and smooth batter at the end.
Preheat your not stick skillet on high heat. Once the pan gets hot, turn temperature down to medium high and pour some of the batter in it, making nice rotational movements to spread the batter evenly on the pan, and cook for 2 minutes. Once the surface gets dry (you can see it changes in colour), flip it over and cook for additional minute. The crepe should have a golden colour. Repeat the process with the rest of the batter. Fill the crepes with your favourite filling and serve warm.