Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- 1/2 cup Pekmez (Turkish grape molasses)
- Powdered sugar for dusting
Special equipment needed:
- Non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together flour, eggs, milk, water, salt, and melted butter until smooth.
2. Heat a non-stick skillet over medium heat. Pour 1/4 cup of the batter into the skillet and swirl it around to evenly coat the bottom of the skillet.
3. Cook the crepe for 1-2 minutes or until the edges start to curl up and the bottom is lightly browned. Flip the crepe and cook for another 30 seconds.
4. Repeat with the remaining batter to make 8-10 crepes.
5. Spread 1 tablespoon of Pekmez on each crepe and fold it in half. Fold it in half again to form a triangle.
6. Dust the crepes with powdered sugar and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
Makes 8-10 crepes
Nutritional information:
Calories: 150
Fat: 6g
Carbohydrates: 21g
Protein: 3g
Sodium: 95mg
Sugar: 10g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Almond milk or soy milk can be used instead of regular milk.
- Maple syrup or honey can be used instead of Pekmez.
Variations:
- Add chopped nuts or fruit to the Pekmez filling.
- Top the crepes with whipped cream or yogurt.
Tips and tricks:
- Make sure the skillet is hot before pouring the batter.
- Use a non-stick skillet to prevent the crepes from sticking.
- If the batter is too thick, add more water or milk.
Storage instructions:
Store the crepes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the crepes in the microwave for 30 seconds or in a skillet over low heat for 1-2 minutes.
Presentation ideas:
Arrange the crepes on a plate and dust them with powdered sugar. Serve with a dollop of whipped cream or yogurt.
Garnishes:
Fresh fruit, chopped nuts, or a drizzle of honey.
Pairings:
Turkish tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the crepes are sticking to the skillet, add more butter or oil to the skillet.
- If the batter is too thin, add more flour.
Food safety advice:
Make sure the eggs are fully cooked before serving.
Food history:
Pekmez is a traditional Turkish sweetener made from grapes. It has been used in Turkish cuisine for centuries.
Flavor profiles:
The crepes are sweet and slightly tangy from the Pekmez.
Serving suggestions:
Serve the crepes for breakfast, brunch, or dessert.
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Region: Turkish