Can you eat crepes for dinner?

Crepes aren't just for breakfast; wrap them around your favorite savory fillings (or leftovers from the night before) for a quick and easy family dinner.

Are crepes folded or rolled?

Crêpes are traditionally folded or shaped according to the recipe. However, there are numerous recipes that would work well with various folds. Crêpes are also very adaptable. Once you've mastered the basic crêpe recipe, you can experiment with different ingredients and folds.

Cook the crepe batter for 1 to 3 minutes on one side before flipping it to the other side with a metal spatula and cooking for another minute on the other side. This method allows you to cook each crepe for 1-2 minutes on each side.

What side dish goes with savory crepes?

Cooked and lightly seasoned vegetables work best. Consider wilted spinach, caramelized onion, blanched asparagus, sautéed mushrooms, or roasted vegetables such as sweet peppers, zucchini, or tomatoes.

What are savory crepes called?

Savory crepes are also referred to as savory galettes. Crêpes salées is the French word for salted crepes. Whatever you call them, you will adore these Savory Crepes!

Why do French people eat crepe?

Although crepes are eaten all year in France, it is customary to eat crepes on February 2nd, exactly 40 days after Christmas, which also happens to be Groundhog Day in some parts of the world.

How do the French eat their crepes?

Crepes aren't eaten plain in France. Instead, they fill or top them with almost anything you can think of. According to a recent poll, the crêpe au sucre (crepe topped with melted butter and strewn with granulated sugar) is the French people's favorite way to eat a crepe.

Are crepes served hot or cold?

Crepes with savory fillings are served hot and are suitable for breakfast, lunch, or dinner. Crepes are typically served for breakfast or dessert when filled with sweet fillings and can be served hot or cold.

Should crepe batter be runny?

The consistency of crepe batter should not be the same as that of pancake batter. It should be very thin! Using a ladle, test the thickness of the mixture to ensure it is the consistency of heavy cream — almost liquid. If you discover that it is too thick, make a thinner batch, then combine the two batches to correct the problem.

Why does crepe batter need to rest?

Many batter foods, including crêpes and our very own Big Pancakes, call for a brief resting period before cooking. The starch molecules in the flour absorb the liquid in the batter during the resting period. This causes them to swell, resulting in a thicker, more viscous batter.

34 Best Crepe Filling Ideas (Recipes You Need To Try!)

Description

Nutella Crepes are the ultimate crepe experience!! The only issue with these tender crepes covered with Nutella and packed with strawberries is portion control. Just one more crepe, one more crepe.

Ingredients

BATTER

▢1 cup / 150 g plain flour (all purpose flour)
▢1 1/2 cups / 375 ml milk (I use low fat)
▢2 eggs
▢3 tbsp / 40 g unsalted butter
▢1 tsp vanilla extract
▢2 tbsp white sugar (optional, I find the Nutella makes it sweet enough)
▢Pinch of salt

CREPES

▢2 tsp unsalted butter
▢Nutella (homemade or store bought)
▢Strawberries , sliced
▢Icing sugar / confectionary sugar , for dusting

Instructions

In a blender, combine the batter ingredients. 10 pulses, or until smooth and lump-free.
Refrigerate the batter for 1 hour.
Melt butter in a nonstick skillet over medium-high heat. Melt 1/4 tsp butter in a small saucepan.
Note 2: Add 1/4 cup batter and quickly swirl to spread. Cook for 1 minute on the first side, or until there are light golden brown areas. Cook for 30 seconds on the other side.
Remove the skillet from the heat and place it on a tray or cutting board. Rep with the remaining crepes, overlaying them on the board. (Observation 3)
Spread as much Nutella as you like on your crepe! Cover half of the crepe with strawberry slices, then fold in half and then quarters. Place on a platter. Serve with icing sugar sprinkled on top.

Notes

This allows the bubbles to settle and keeps the crepes from tearing when you flip them.

The amount of batter needed will be determined by the size of your skillet. My skillet has a flat base of 21cm / 8.5″ and a rim of 26cm / 10.5″. For this size skillet, 1/4 cup batter is enough to coat the bottom evenly with a thin layer of batter. It should be thin but not paper thin (i.e. see through). Visuals can be found in the video.

Stack them on a dish and microwave for 10 seconds to reheat. They are prone to tearing if they are overheated. Covering them with cling film will cause them to sweat and rip.

Category: Breakfast
Method: None
Cuisine: French

Nutrition

Serving Size: 8 servings
Calories: 217kcal
Sugar: 10g
Sodium: 78mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 0
Fiber: 16g
Protein: 5g
Cholesterol: 58mg

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