20 Sep 20
I’ve messed around with crepe recipes for years. This is the perfectly proportioned mix for the ideal crepe.
2 large eggs
3/4 cup milk
1/2 cup water
1 cup sifted flour
3 tablespoons melted butter
Butter, for liberally coating the pan
I blend the mixture to a uniform consistency and leave it in the fridge for at least a couple of hours to allow Air bubbles to release. I usually use a squeeze bottle to deposit the mixture in a hot buttered pan.
Most often I stuff the finished crepes with cut/sugared strawberries, blueberries and raspberries. Top with a sweet table cream or drizzle with lemon/honey reduction.
22 Sep 20
@ponderable saidrusty will google it for you
could you explain the difference between Crêpes and Pancakes?
23 Sep 20
@ponderable saidIn general, I view pancakes as being fluffier and thicker. They usually don’t occupy the same elegant niche that crepes do. However, pancakes, crepes, and similar items are a global think and it would be tantamount to arrogance you assume I had the boundaries figured out.
could you explain the difference between Crêpes and Pancakes?