Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 1 cup Powidl (plum jam)
Special equipment needed:
- Crepe pan or non-stick skillet
- Blender or whisk
- Spatula
Step-by-step instructions:
1. In a blender or mixing bowl, combine flour, eggs, milk, water, salt, and melted butter. Blend or whisk until the batter is smooth.
2. Heat a crepe pan or non-stick skillet over medium heat. Grease the pan with butter or cooking spray.
3. Pour 1/4 cup of the batter into the pan and swirl it around to cover the bottom of the pan. Cook for about 1-2 minutes or until the edges start to lift and the bottom is golden brown.
4. Flip the crepe and cook for another 30 seconds to 1 minute.
5. Repeat with the remaining batter until you have about 8-10 crepes.
6. Spread 1-2 tablespoons of Powidl on each crepe and fold it in half, then in half again to form a triangle.
7. Serve warm.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat
Serving size:
- 8-10 crepes
Nutritional information:
- Calories: 120 per crepe
- Fat: 4g
- Carbohydrates: 18g
- Protein: 3g
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.
- Any type of jam or fruit filling can be used instead of Powidl.
Variations:
- Add a dollop of whipped cream on top of the crepes.
- Serve with fresh fruit or berries.
- Sprinkle powdered sugar on top of the crepes.
Tips and tricks:
- Make sure the batter is smooth and free of lumps.
- Use a non-stick pan or crepe pan to prevent sticking.
- Grease the pan between each crepe to prevent sticking.
Storage instructions:
- Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat crepes in the microwave for 30 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
- Stack the crepes on a plate and sprinkle powdered sugar on top.
- Arrange the crepes on a platter with fresh fruit and whipped cream.
Garnishes:
- Fresh fruit
- Whipped cream
- Powdered sugar
Pairings:
- Coffee or tea
- Sparkling wine or champagne
Suggested side dishes:
- Bacon or sausage
- Scrambled eggs
Troubleshooting advice:
- If the batter is too thick, add more milk or water.
- If the crepes are sticking to the pan, grease the pan more between each crepe.
Food safety advice:
- Make sure to cook the crepes thoroughly to prevent foodborne illness.
Food history:
- Powidl is a traditional Austrian and German plum jam made from Zwetschgen plums. It is often used as a filling for pastries and desserts.
Flavor profiles:
- The crepes are slightly sweet and buttery, while the Powidl filling is tart and fruity.
Serving suggestions:
- Serve the crepes for breakfast, brunch, or dessert.
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Region: Austrian