Sunday, August 26, 2012

Heavenly Mouth-watering Crepes

I really can't explain to you my obsession for crepes -if you have been following up lately with me on twitter-, just sometimes it suddenly hits me, suddenly I'm craving crepes! This recipe emphasizes on all the appetitive fillings you can add to crepes whether it's hot or cold, sweet or salty, creamy or crunchy, with chocolate, ice cream, caramel, pistachio, hazelnuts, Oreo cookies, or accompanied by sauce b├ęchamel mushroom and chicken, molten cheese and ham or turkey!!


Keep dreaming later, it's time you put this recipe pen to paper!


For 15 savory crepes, you need:

-4 Eggs and 1tsp of white vinegar to add with the eggs
-1 tbsp of Olive oil
-200g of flour (wheat or rice)
-1 tsp of vanilla extract
 tsp of fine salt
-50cl of full-cream ( or whole) milk
-2tbsp of drinking water
-1 tbsp of Grand Marnier (optional, but I say a must),
or use orange juice concentrate for non-alcoholic substitute*.



Please note that the above ingredients in red are best to avoid for all blood type diets, except for milk to blood type B.
source: http://www.dadamo.com/typebase4/typeindexer.htm
The use of food processor is optional.


La preparation:


1- Mix the eggs to the white vinegar -we don't want eggs to smell after cooking- and add it with the fine salt and vanilla aroma to the flour.
 2- Dilute with the milk and water.

Two vital ingredients: White vinegar and le Grand Marnier to come up with impeccable, odorless, and savory crepes!


3- Add the olive oil and Grand Marnier*.
4- Blend until smooth, then strain into a jug.
5- Cover and set aside to rest for 2 hours at room temperature.

Crepe texture.


6-  Dip a piece of paper towel in olive oil and use to brush base of a non-stick crepe pan over medium heat.
7- When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin film.

Free-gluten (rice flour) crepes with Nutella and figs filling.


8- Cook crepe for about 1 minute until underside is golden, then flip to the other side and tart by adding the filing you want to have in the crepe and cook till golden or wait till its molten for cheese or chocolate.

To freeze cooked crepes, stack with greaseproof paper between each one. Wrap the the whole in plastic wrap.



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