Other Articles from Amanda Gicharu Kemoli
Crêpes for breakfast
Crêpes are your best friend when you are looking for easy recipe for a tasty breakfast.
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 2 cups whole milk, room temperature, plus more if needed
- 3 large eggs, room temperature
- 5 tablespoons unsalted butter, melted, plus more for skillet
- Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter.
- Sieve mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.
- Heat an 8- or 12-inch nonstick frying pan over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crêpes) or 1/3 cup batter (for large crepes) into pan, turning and tilting the pan to coat bottom evenly with batter. Cook until the top of your crêpes appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
- Run a spatula around edge of your crêpes to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn’t land quite right, that’s okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.)
- Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crêpes). Serve immediately. If preferred, add sweet or savoury accompaniments of your choice.