Crepes
Overview
Crepes originated in Brittany, France. It is said that crepes are a life-saving food for the residents of Brittany, because Brittany is a stone town, almost barren and barren, and one year there was a famine. There was no food on the desert island, so the Brittany people had no choice but to take out the flour stored in the cellar and bake it into thin pancakes to solve the famine that year. Later, the thin pancakes became a local staple food, and now they have become the most representative specialty of Brittany. The traditional way of making crepes in the early days was to use firewood to heat a large clay disc, then pour flour paste onto the plate to bake thin crepes with a strong cheese flavor. Later, cooking equipment improved and iron flat tiles were used. In modern times, there are ready-made crepe machines and special crepes that can make delicious crepes. Pans and electric pans can also be used. The crepes can be made with cream, chocolate, fruit, or with ham and sausage according to your own taste. Today I made a fruit crepe. My daughter doesn’t like light cream. I added some yogurt in the middle, which is very delicious.
Tags
Ingredients
Steps
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Soak the strawberries in salt water, wash and drain.
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Wash the blueberries with flour and salt and drain.
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Beat eggs and add sugar and mix well.
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Add milk and beat evenly.
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Sift in the flour and beat until there are no lumps.
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Add melted butter.
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After the electric baking pan is preheated, pour the batter into it.
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Shake to fill the baking sheet.
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Turn on the pancake button and a program ends. The surface is already a little yellowish.
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Turn over with a wooden spatula, cover, and simmer with residual heat for another 1-2 minutes.
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Take it out of the pan, spread a layer of yogurt on top (you can add whipped cream or omit this step), decorate with some fruits, fold it into a square or roll it up and you can eat it.
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Great for breakfast or afternoon tea.
