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Chef Gianluca Deiana Abis: Crepe (basic recipe)

Prep. time: 10 minutes

Cook Time: 15 minutes

Difficulty: 1 out of 5

Serve: 8


3 medium eggs

1 cup of All purpose flour

2 1/4 cups of milk

Butter to grease the crepe


To prepare basic crepes, start by breaking the eggs in a bowl, mix with a fork and add the milk. Mix thoroughly these two ingredients. Then sift the flour into bowl. Add flour little by little to avoid the formation of lumps. Then with the whisk stirred vigorously to absorb the flour. Continue to mix until lump-free mixture is obtained. At this point, cover the bowl and leave it to rest for at least 30 minutes in the refrigerator. After that, mix the dough to make it come to life and then heat a crepe maker (or alternatively, a non-stick pan with a diameter between 7 and 9 inches) and grease it with a knob of butter. Pour a ladle of dough sufficient to cover the surface of the pan, rotate the pan until the mixture is evenly distributed. It is advisable to carry out these process very quickly, since the batter will cook quickly.

After about 1 minute on medium-low heat, you should notice a slight browning, the edges will tend to come off so you can turn the first crepe with the help of a scoop. Cook the other side for about 1 minute. Once cooked the first, put it on a serving plate or on a cutting board. Repeat this operation until you finish the dough, you should get 8 crelse: stack each crepe on top of each other so they will remain soft. Your crepes are ready, you just have to fill them.

Chef tips:

The crepes can be kept individually in the fridge for a couple of days, covering them with plastic wrap, not to dry them out.

No salt or sugar is added to the basic recipe, in this way the mixture of sweet and savory crepes will remain neutral. But if you prefer you can easily adjust them according to your tastes. Remember that this mixture, being sugar-free, will tend to remain quite clear.

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