Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3 eggs
- 1 1/2 cups milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup chocolate syrup
Special equipment needed:
- Crepe pan or non-stick skillet
- Whisk or blender
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, and salt.
2. Add the eggs, milk, melted butter, and vanilla extract to the bowl. Whisk until the batter is smooth and free of lumps.
3. Heat a crepe pan or non-stick skillet over medium heat. Grease the pan with butter or cooking spray.
4. Pour 1/4 cup of the batter into the pan and swirl it around to create a thin layer. Cook for 1-2 minutes or until the edges start to lift.
5. Flip the crepe and cook for an additional 30 seconds. Repeat with the remaining batter.
6. Once all the crepes are cooked, drizzle chocolate syrup over each one.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 crepes
Nutritional information:
Calories per serving: 170
Fat: 7g
Carbohydrates: 22g
Protein: 5g
Sodium: 120mg
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Almond milk or soy milk can be used instead of regular milk.
- Maple syrup or caramel sauce can be used instead of chocolate syrup.
Variations:
- Add sliced bananas or strawberries on top of the chocolate syrup.
- Add a dollop of whipped cream on top of the crepes.
- Sprinkle powdered sugar on top of the crepes.
Tips and tricks:
- Make sure the batter is smooth and free of lumps for the best results.
- Use a non-stick skillet or crepe pan to prevent the crepes from sticking.
- Grease the pan with butter or cooking spray before cooking each crepe.
- Use a spatula to flip the crepes gently.
Storage instructions:
Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the crepes in the microwave for 20-30 seconds or in a skillet over low heat.
Presentation ideas:
Stack the crepes on a plate and drizzle additional chocolate syrup on top. Add a dollop of whipped cream and sprinkle powdered sugar on top.
Garnishes:
Whipped cream, sliced fruit, powdered sugar
Pairings:
Coffee, hot chocolate, milk
Suggested side dishes:
Fresh fruit, bacon, scrambled eggs
Troubleshooting advice:
- If the batter is too thick, add a little more milk until it reaches the desired consistency.
- If the crepes are sticking to the pan, make sure the pan is greased well and the heat is not too high.
Food safety advice:
Make sure the eggs are cooked thoroughly before consuming.
Food history:
Crepes originated in France and are a popular breakfast or dessert item.
Flavor profiles:
Sweet, chocolatey, buttery
Serving suggestions:
Serve the crepes warm with a side of fresh fruit and a hot beverage.
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