Hard Tack

 Advanced Flour Crepes, also a flatbread, have more in common with a thin pancake. Although not flatbread compared to a tortilla, Paratha, or Naan.

 

 

  How to make:

 

1 part flour +  1 part milk.

Example: 1 1 /8 cups of white flour (1 cup and two tbsp or 141 grams)

1 1 /3 cups or 10 1/2 ounces (310.5 ml) of regular milk (note: 2% will work).

Flour—all-purpose wheat flour is the best, but whole wheat will work, too, and buckwheat is traditional.

3 large eggs

2 Tablespoons (1/8 cup or 28.4 g) of melted butter or cooking oil

1 / 3 tsp or (1.9 grams) Salt. 

1 tablespoon Sugar (12.5 gr.) (note: some people cut that in half depending on what is going into the crepes. See note below.))

(Note: Some people use half milk and half water; to me, it sounds like 2% milk) 

In a large/medium mixing bowl, beat eggs slightly, slowly add all remaining ingredients, and beat until smooth.

Set aside and let stand for at least 10 minutes 30 is better. Let it rest in the refrigerator.

(Pro tip: a whisk is ideal as a fork is too awkward)

 

 

Now, while the batter is resting.

Butter a crepe pan or a medium nonstick pan and set the burner to medium heat. (if you want, a cooking spray will work.)  

Take a third cup (1/3) of batter and pour so that the bottom of the pan is covered; you should be able to swirl it.

The ideal pan has sloping sides (slanted sides); while not necessary, it is handy.

 

 

Cook until the underside of the crepe is golden brown and the edges curl up for about 2 to 3 minutes.

Then, flip the crepe and continue to cook until lightly browned, about 40 seconds to 1 minute or so.

 

  Re-butter/ spray and repeat the process until done.

 

 Remove the crepe from the pan and repeat with the remaining batter. Lightly coat the pan with cooking spray in between each crepe.  (Practice makes perfect)

 

   Keep the crepes covered so to prevent them from drying. Also, place a layer of waxed paper or plastic between each crepe. This will prevent the crepes from sticking together and getting soggy.

 

(Pro tip: use a flavored (Club soda) Seltzer Water, but remember it will bring sugar and calories.)

(Pro tip: if you don’t have seltzer water, use 2 / 3 tsp or 3.9 grams of baking soda with regular water.)

 

 Finally, fill or top the crepe with your favorite filling or topping, and enjoy!

 

(Practice makes perfect)

 

 

Crepe Storage:

 

 Crepe storage: Stack cooled crepes between layers of wax paper or paper towels; place inside a heavy-duty resealable bag and refrigerate for up to four days or freeze for up to 90 days.

(don’t forget to date the bag; also, wax paper between crepes keeps the entire bag from turning into a frozen crepe rock.)

 

 

 

Reheating Crepes:

Place frozen crepes to thaw in the refrigerator overnight.

Reheat in the microwave on HIGH for 10-15 seconds. Flip the crepe over and microwave for another 10-15 seconds or so.

 

 

 If you plan on sweet fillings, add 1 tbsp or 12.5 grams of granulated sugar.

Add Vanilla (1 teaspoon or 4.92 ml.) and cinnamon to the batter (to taste), as the sugar gives you options.  If you just stuff it with eggs and bacon (for example), the sugar works against you taste-wise. (IMHO)

 

 

 

Experiment and practice so that when your friends see you cook, (you will look like a pro.)

 

 

 

 

 

 

According to the internet, for nutrition information.

 

(Note: there are a lot of could “be” issues. All depending on flour and oil types used and any additional ingredients.)

 

 Nutrition Facts

Serving Size 1

 

70 Calories, 2 1/2g Total Fat, 2g Protein, 6g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Crepe

 

Calories

    70

Calories from Fat

    28

Total Fat

    2 1/2g

    4%

Saturated Fat

    1 1/2g

    6%

Sodium

    30mg

    1%

Cholesterol

    40mg

    13%

Potassium

    40mg

    1%

Total Carbohydrate

    6g

    2%Dietary Fiber

    0g

    0%

 

Sugars   (if no sugar is added)

    1g

 

Protein

    2g

 

% Daily Value*:

Calcium

    2%

Vitamin A

    2%

Vitamin C

    0%

   Iron

     0%

 

 

 

That said, please review the Nutrition Disclaimer; there are too many variables to give an accurate list of the nutritional value of anything. You should read the package to better understand what is in your food. Again, see the Nutrition Disclaimer.

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