CREPE
A light, thin, egg-rich pancake. The word is French, but the crepe is so versatile that it exists in many other languages, too. It’s a Russian blini, a Jewish blintz, a Chinese egg roll, a Greek krep or a Hungarian palasinta. Depending on the filling, a crepe can be an appetizer, main dish or dessert.
Crepe batter should be the consistency of heavy cream. Letting the batter rest for an hour or so after mixing allows the flour to absorb moisture and gives the air bubbles time to dissipate so that the crepes you make don’t have tiny holes.
You can make crepes in advance. Stack, wrap and refrigerate them for a few days and reheat to serve. For longer storage, double wrap and freeze |
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