Читать книгу Kingitud maitsed - Evelin Ilves - Страница 18

Crepes never turn out right for me. However, these elastic and thin pancakes, with crinkly edges, are one of the best dishes to conjure up for a Sunday family breakfast. Anne Labrosse^[1.] revealed the secrets of her recipe and added some helpful hints. For instance, for achieving mouth-watering crispiness, replace half the amount of milk specified in the recipe with apple juice.

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650 ML MILK

200 ML CREAM (10% OR 35%)

4 EGGS

2 TBSP WHITE SUGAR

PINCH OF GROUND SEA SALT

250 G WHEAT FLOUR

2 TBSP MELTED BUTTER

IF YOU WISH, YOU CAN ADD VANILLA, CINNAMON AND LEMON OIL.

Stir the salt and sugar into the flour in a bowl. Add a third of the milk and the eggs. Stir thoroughly (you can also use a food processor). Add the remaining milk, cream, melted butter and seasoning. Set aside, in the refrigerator, for an hour.

Grease the pan with butter and heat it up. Using a ladle put the batter on the pan and tilt the pan with a circular motion to cover the entire bottom of the pan with a paper-thin layer of batter. It is time to flip it when the entire crepe is covered with small air bubbles – this takes 1 or 2 minutes. Hopp! You can send your delicacy toward the ceiling like Pippi Longstockings. But, those who prefer to stay closer to earth can just flip the crepes over with a wide spatula. Stack the crepes on a hot plate, which can be heated by placing it on a pot of hot water.

Serve with jam, maple syrup, creamed cottage cheese or cream cheese. Mmm!

⇒ Prepare the pancake batter the night before and put it in a cool place. The flour will have risen perfectly by the morning.

⇒Add a drop of a liqueur, like Grand Marnier or Vana Tallinn to the batter before cooking – this intensifies the good aromas and everyone will understand why your pancakes are especially appetizing.

1 Anne Labrosse is the wife of Daniel Labrosse, who was the French Ambassador to Estonia from 2006 to 2009.[ ↵ ]