“Sweet or Savory Crepes: Awaken Your Taste Buds with These Easy Recipes”

2. Preparation of the Crepe Batter

Sifting the Flour : In a large bowl, sift the flour to avoid lumps. Add a pinch of salt and sugar (if using).

Add the Eggs : Make a well in the center of the flour and crack the eggs into it. Using a whisk, begin mixing gently, gradually incorporating the flour.

Pour in the Milk : Add the milk little by little while continuing to whisk to avoid lumps. The batter should be smooth and homogeneous.

Stir in the oil or butter : Add the melted oil or butter to the batter and mix well. This helps make the pancakes fluffy and prevents them from sticking to the pan.

Resting : Cover the bowl with a clean cloth or plastic wrap and let the batter rest for at least 30 minutes. This allows the flour to hydrate and the pancakes to become lighter.

Heating the Pan : Heat a non-stick pan over medium heat. Add a small knob of butter or a little oil to grease the surface.

Pouring the Batter : Once the pan is hot, pour a ladleful of batter into the center and tilt the pan in a circular motion to distribute the batter evenly.
Cooking : Cook the crepe for about 1 to 2 minutes, until small bubbles form on the surface. When the edges begin to pull away, flip the crepe with a spatula.
Brown the Other Side : Cook for about 1 more minute on the other side. Repeat until all the batter is used up, greasing the pan between each pancake if necessary.

For a sweet variation, you can add toppings like:

Nutella : Spread Nutella on the hot crepe and fold it into four.
Jam : Top with your favorite jam for a fruity touch.
Fresh Fruit : Add sliced bananas, strawberries, or berries with a little whipped cream.

For a savory variation, try:

Ham and Cheese : Add slices of ham and grated cheese, then fold the crepe in half and let the cheese melt.
Spinach and Feta : Top with cooked spinach and crumbled feta for a vegetarian option.
Smoked Salmon : Spread cream cheese, add smoked salmon and a little lemon.

If your batter seems too thick, you can add a little milk to lighten it. The ideal consistency is that of a thin cream.

It is crucial that the pan is very hot before pouring the batter. A pan that is too cold can make the crepes rubbery.

Watch the cooking time carefully to prevent the pancakes from becoming too dry. They should be golden brown, but not burnt.