Читать книгу The Cookbook for Kids - Lisa Atwood - Страница 13

d

id you know?

In Paris, street vendors make hot crepes to order with a selection of yummy fillings to choose from.

Bon appétit!

breakfast

12

firstmelt the butter

Put the 2 tablespoons butter in a small microwave-safe bowl or cup and microwave on high (100%) power until melted, about 20 seconds.

then blend the ingredients

Pour the milk into a blender. Crack in the eggs, then pour in the melted butter and vanilla. Add the flour, granulated sugar, baking powder, and salt. Blend briefly to mix. Using a rubber spatula, scrape down the sides of the blender. Blend again until smooth.

next cook the crepes

Place a 10-inch (25-cm) crepe pan or a nonstick frying pan over medium-high heat. When the pan is hot, spread a little bit of butter over the pan bottom with a spatula. Pour in about 1⁄3 cup (3 fl oz/80 ml) of the crepe batter all at once. Immediately tilt and swirl the pan so that the batter evenly covers the bottom. Cook the crepe until lightly browned on the bottom (you can lift an edge with the spatula to take a peek), about 2 minutes. Using the spatula, scoop under the center of the crepe and carefully flip it. While the second side is cooking, scoop a spoonful of your favorite filling onto the center of the crepe. When the second side is lightly browned, after about 2 minutes, slip the crepe, filling side up, onto a plate. Spread the filling evenly over the crepe, then fold it into quarters.

finally serve the crepes

Sprinkle the crepe with powdered sugar. Continue to cook the remaining crepes in the same way. Serve warm.

Makes 12 crepes; 4–6 servings

what you need

Butter 2 tablespoons, plus more

for cooking the crepes

Milk 2 cups (16 fl oz/500 ml)Large eggs 2

Vanilla extract 1 teaspoon

All-purpose flour 11⁄2 cups (712 oz/235 g)

⁄

Granulated sugar 1 tablespoonBaking powder 1⁄2 teaspoonSalt 1⁄2 teaspoonPowdered sugar for dusting

popular fillings

Nutella, jam, strawberries and whipped cream, fresh fruit

easy french crepes