crepe

Components processing time

thirty minutes

cooking time

twenty minutes

enough for

six people

the components

  • One hundred grams of butter.
  • Four eggs.
  • Two hundred grams of dark brown sugar.
  • Three tablespoons of honey.
  • One hundred and fifty grams of each of:
  • pinch of salt.
  • One hundred grams of flour.
  • Twenty-five grams of melted butter.
  • Seventy grams of sugar.
  • the milk.
  • Whipped cream.

How to prepare

  • Put honey, brown sugar and butter in a saucepan, and raise it over a medium heat until the sugar dissolves, then raise the temperature and leave the pot on the fire until the ingredients become in the form of a soft ball.
  • Heat the cream a little, then gently add it to the sugar mixture, then heat it until it reaches the boiling point, then remove it from the heat.
  • Beat the sugar, eggs and salt until the mixture is light in color and has a creamy texture.
  • Add the flour to the mixture, mixing well, then gradually add the cream with the melted butter, and continue to whisk the ingredients until they mix well and are homogeneous.
  • Leave the mixture in the refrigerator for at least half an hour to rest.
  • Heat a pancake pan for a minute, and settle the crepe in it until it turns golden, and flip it on the other side for several seconds until it turns golden, and serve the crepe with caramel sauce.

Chocolate crepe with fruit filling

Components processing time

thirty minutes

cooking time

fifteen minutes

enough for

eight people

the components

Crepe Ingredients:

  • Three quarters of a cup of sifted flour.
  • a teaspoon of sugar.
  • A quarter cup of sifted cocoa.
  • Half a teaspoon of salt.
  • Two tablespoons of melted butter.
  • Four eggs, beaten with a teaspoon of liquid vanilla.
  • A cup and three quarters of a cup of liquid whole milk.

Filling Ingredients:

  • Slices of fresh mango.
  • Banana cut into thin slices and drizzled with lemon or orange juice.
  • Half a liter of whipping cream, add to it a teaspoon of liquid vanilla, and a tablespoon of caster sugar.
  • Fresh slices of pear or pear.
  • Green grapes and red grapes cut into halves.
  • Strawberry cut into thin slices.

Strawberry sauce and apricot sauce:

  • ¼ cup of strawberry and apricot jam, without pieces, and diluted with a very small amount of warm water.

How to prepare

  • Prepare the crepe by mixing flour, sugar, cocoa, salt, melted butter, beaten eggs with vanilla and liquid milk together by hand or with an electric mixer, so that the mixture is homogeneous and free of lumps, then filtered and kept in the refrigerator for half an hour.
  • Heat a small frying pan about five centimeters in diameter, grease it with vegetable oil, pour some dough on it, rotate the frying pan three times and remove excess dough.
  • Invert the crepe after its base becomes golden, then remove it from the fire and repeat the same steps until the amount of dough runs out.
  • Lay the crepes behind each other so that they do not dry out, and leave them to cool.

Configuration:

  • Mix the mango slices, banana slices dipped in lemon or orange, pear slices, strawberry slices, green and red grapes together, and add an appropriate amount of whipped cream to the mixture, and assemble the fruits together.
  • Unfold each piece of crepe, put a quantity of the fruit filling in the middle, and roll it into a cylinder shape.
  • Put the rest of the whipped cream in a confectioner’s bag, distribute the cream on the surface of the crepe, then distribute a little jam sauce on the crepe pieces, sprinkle with grated chocolate, then serve.

The best way to make crepes