Breakfast > Savories > Crepes

Smorzasoel-Filled Crepes Recipe

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 Smorzasoel spread
- Powdered sugar for dusting

Special equipment needed:
- Non-stick skillet
- Crepe pan or griddle
- Blender or whisk
- Spatula

Step-by-step instructions:

1. In a blender or mixing bowl, combine the flour, eggs, milk, water, salt, and melted butter. Blend or whisk until the batter is smooth and free of lumps.

2. Heat a non-stick skillet over medium heat. Pour 1/4 cup of the batter onto the skillet and swirl it around to form a thin, even layer. Cook for 1-2 minutes or until the edges start to curl up and the bottom is lightly browned.

3. Use a spatula to flip the crepe over and cook for another 30 seconds. Repeat with the remaining batter until you have 8-10 crepes.

4. Spread 1-2 tablespoons of Smorzasoel onto each crepe, leaving a small border around the edges.

5. Roll up the crepes and place them seam-side down on a serving platter.

6. Dust the crepes with powdered sugar and serve immediately.


- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-5 servings

Nutritional information:
- Calories: 320
- Fat: 20g
- Carbohydrates: 28g
- Protein: 8g
- Sugar: 12g
- Sodium: 250mg

Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Nutella or chocolate hazelnut spread can be used instead of Smorzasoel.

Variations:
- Add sliced bananas or strawberries to the crepes before rolling them up.
- Top the crepes with whipped cream or ice cream for a decadent dessert.
- Use savory fillings such as ham and cheese or spinach and feta for a savory version.

Tips and tricks:
- Make sure the batter is smooth and free of lumps for the best crepes.
- Use a non-stick skillet to prevent the crepes from sticking.
- Keep the crepes warm in a low oven while you cook the rest of the batter.

Storage instructions:
- Store leftover crepes in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the crepes in a microwave or oven until warm.

Presentation ideas:
- Serve the crepes on a platter with a dusting of powdered sugar and fresh berries.

Garnishes:
- Fresh berries or sliced fruit
- Whipped cream or ice cream

Pairings:
- Coffee or tea

Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad

Troubleshooting advice:
- If the crepes are too thick, add more milk or water to the batter.
- If the crepes are sticking to the skillet, make sure the skillet is well-greased and the heat is not too high.

Food safety advice:
- Make sure the crepes are cooked through before serving.

Food history:
- Crepes originated in France and have been a popular dish for centuries.

Flavor profiles:
- Sweet, creamy, and indulgent

Serving suggestions:
- Serve the crepes for breakfast, brunch, or dessert.

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Taste: Sweet, Savory, Creamy, Nutty, Rich