All people I know love crepes. They have a great smell and taste like childhood, so there's simply no way someone could say no to a warm, sweet and flavored crepe. I like to make them for my family and friends, not only because they are easy to prepare, but also because it's always fun to flip them in the air.
The quantities for the crepes batter are more like a guideline for me, as I always like to adjust ingredients to obtain the right consistency, which has to be very creamy, but not liquid. So, I always make sure I have enough milk to correct a too thick composition.If you don't have enough milk, you can add some water, but I prefer using milk.
Besides the classical recipes of crepes with jam, marmelade or Nutella, I like to add some extra flavors to my sweet snack. This time I made a filling with apples, orange juice, cinnamon and nutmeg. I used a sweet type of apples, so I had to add a small quantity of sugar to caramelize them. Adapt the quantities to taste.
The mix is delicious and it completes perfectly the crepe.
- Eggs - 2
- Sugar - 4 spoons
- Brown sugar - 2,5 spoons
- Vanilla flavor - 3 grams
- Sunflower seeds oil - 1 tbsp and some more for cooking
- Salt - 3 grams
- Yogurt - 100 grams
- Flour - 150 grams
- Milk - 110-150 ml
- Apples - 2 medium
- Oranges - 1 medium
- Nutmeg powder - 1/4 tsp
- Cinnamon powder - 1/2 tsp
- 1Start with the filling: wash the apples, peel them and cut them into small cubes. In a saucepan, put the chopped apples, add the brown sugar and start cooking on low fire. When they start to leave some liquid inside the pan, it's time to add the cinnamon and the nutmeg. After 4-5 minutes, put the juice from an orange and let the apples boil in it until the liquid is almost gone. Mix periodically with a wood spoon. Once they're done, let them cool.
- 2Let's do the crepes. In a large bowl, beat the two eggs with the sugar and the vanilla flavor. Add 1 tbsp of sunflower seeds oil and 100 grams of yogurt. Mix well.
- 3I prefer to add the flour before the milk, to avoid lumps. You'll obtain a thick batter, which will start getting its creamy consistency once you mix in the milk.
- 4Keep the batter in the fridge for 15 minutes, then check again its consistency and add a few drops of milk, if needed.
- 5Start cooking the crepes in a oiled frying pan. Use one or two drops of oil only, before making any new crepe. Pour the batter into the pan using a ladle or something similar. Remember that the crepes must be thin, so use small amounts, just to cover the pan. Tilt the pan with a circular motion, to cover the surface evenly with the creamy batter.
- 6Cook each crepe for about 3-4 minutes: 1,5-2 minutes for each side.