Are you in the mood for something indulgent and delicious? Look no further than this recipe for pate a crepes marmiton sans repos! French crepes are a classic dish that can be enjoyed for breakfast, lunch, or dessert. With this recipe, you can whip up a batch of crepes in no time, without the need for any resting time for the batter. Let’s dive in!
Ingredients:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons butter, melted
- 1/4 teaspoon salt
Instructions:
- In a large mixing bowl, whisk together the flour and eggs.
- Add in the milk and water, whisking until the mixture is smooth.
- Stir in the melted butter and salt.
- Heat a non-stick pan over medium-high heat.
- Using a ladle, pour about 1/4 cup of the batter onto the pan, swirling it around to coat the bottom of the pan.
- Cook until the bottom of the crepe is golden brown, then flip and cook the other side.
- Repeat with the remaining batter.
Nutritional Information:
One serving of this pate a crepes marmiton sans repos recipe contains approximately:
- Calories: 117
- Protein: 4g
- Fat: 5g
- Carbohydrates: 14g
- Fiber: 0g
- Sugar: 1g
- Sodium: 105mg
Cooking Time:
This recipe takes about 30 minutes to prepare and cook.
Equipment:
- Large mixing bowl
- Whisk
- Non-stick pan
- Ladle
Serving Suggestions:
Serve these crepes hot off the pan, filled with your favorite sweet or savory fillings. For a sweet crepe, try Nutella, whipped cream, or fresh fruit. For a savory crepe, try ham and cheese, mushrooms, or spinach.
Variations:
Try experimenting with different flours, such as whole wheat or buckwheat, for a different flavor and texture. You can also add in spices or herbs to the batter, such as cinnamon or thyme.
Substitutions:
If you don’t have milk, you can use almond milk or soy milk instead. If you’re dairy-free, you can substitute the butter with coconut oil or vegan butter.
Storage:
Store any leftover crepes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 10-15 seconds or in a pan on the stovetop.
Tips:
- Make sure your pan is hot before adding the batter to prevent the crepes from sticking.
- Swirl the batter around the pan quickly to coat the bottom of the pan evenly.
- Don’t worry if the first few crepes don’t turn out perfectly – it takes a bit of practice to get the hang of it!
Notes:
This recipe makes about 8 crepes, depending on the size of your pan and how much batter you use for each crepe.
Frequently Asked Questions:
Can I make the batter ahead of time?
Yes, you can make the batter up to a day ahead of time and store it in the refrigerator. Just give it a good whisk before using.
What if my crepes are too thick?
If your crepes are turning out too thick, try using less batter for each crepe and spreading it out more thinly in the pan.
Can I freeze these crepes?
Yes, you can freeze these crepes for up to 2 months. Just separate each crepe with a piece of parchment paper and store in an airtight container or freezer bag.
Personal Thoughts:
I absolutely love this recipe for pate a crepes marmiton sans repos! It’s so easy and quick to make, and the crepes turn out light and fluffy every time. I love filling them with fresh berries and whipped cream for a sweet breakfast treat, or ham and cheese for a savory lunch. Give this recipe a try – you won’t be disappointed!