My
kids ALWAYS love to eat crepes, no matter what time of the day it is.
They
are easy to make, out of ingredients we usually have on hand. Two important
things!
The
amount of choices for toppings you can use is endless:
sometimes
we only eat them with some sugar, or jam or syrup,
but
you can go all out and use fruit, whipped cream, ice cream, Nutella, or
whatever combination you can come up with.
In
The Netherlands, where I am from, these are called "pannenkoeken", or
"flensjes".
I usually just guess the quantities, but this time I measured everything and wrote it down, so here is the recipe:
Ingredients (for 16 thin crepes):
1
cup all-purpose flour
1
1/2 cup milk
2
eggs
a
dash of salt
butter
for baking
Combine
the first 4 ingredients in a medium bowl and stir with a whisk till no longer
lumpy.
Heat
a non-stick frying pan, and put some butter in it (enough to cover the bottom).
Swirl
the molten butter around, till bottom is greased.
Add
a scoop of batter, and swirl around till the bottom of the pan is covered.
This
should be a fairly thin layer.
Lift
occasionally to see if the bottom is solid, with small brown speckles, like
pictured.
Once
the bottom looks like that, you can turn the crepe.
The
second side will take less time.
I
like to use 2 pans at the same time, to speed up the process.
Enjoy!
And,
since I'm blogging this month to raise awareness for Down syndrome:
When
I made these today, my youngest daughter, who has Down syndrome,
and
isn't really eating much for 'chunks', had crepes for the first time!
They
were just soft enough for her to be able to handle small pieces.
So
I'm excited that this is a new thing she is able to eat.
She
can eat pureed foods, cheerios that have been soaked in milk, etc, but tends to
spit out anything chunky that we put in her mouth without having something
semi-liquid to 'hide' it in.
I
wonder if it's really her being unable to handle it, or plain stubbornness :)
Shared at Craft-o-maniac and Sugar Bee Crafts.
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