Ingredients
- 1/2 liter of milk
- 225 g flour
- 50 g melted butter
- 2 eggs
- salt
- pepper
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Preparation
I offer you a recipe for savory pancake dough and some secrets for making them successfully.
- The pancake batter can be flavored with parsley or herbs depending on taste
- The crepe batter must have a fluid consistency and the incorporation of melted butter therefore prevents it from sticking when cooking.
- Cooking crepes requires the use of a good quality non-stick pan
- You can prepare a pancake batter and cook just the desired quantity and reserve the rest in an airtight container for 24 hours in the refrigerator.
- You should avoid mixing the pancake batter too much so that it does not harden after cooking.
- Always allow a resting time of around 30 minutes, the pancakes will be even better.
- If you get a thick cream, you can lighten it with a little water or milk
- When cooking the pancakes. quickly pour the batter into the pan then tilt it so that it covers the entire bottom. If you pour a large amount of batter, the pancake will be too thick. So, it is better not to exceed half a ladle of batter for a pan 18 cm in diameter. Less than this quantity, the pancake will have holes.
- Cook the pancake on both sides for 1 to 2 minutes for each side.
- , Very lightly butter the pan from time to time so that the pancakes do not stick and are golden.
- Place the crepe on a clean cloth until cooled then arrange it with the other crepes.
- Crêpes can be stored in the refrigerator for 3 days.
Savory Pancake Batter Recipe:
Pour the milk into a blender, add the flour, butter, eggs, salt and pepper. Mix everything until you obtain a fluid cream,
Let it sit for a few minutes before cooking. (You can also use a hand whisk).
Heat a non-stick pan and butter it very lightly. Pour half a ladleful of batter and tilt it so that it covers the entire bottom. Brown the pancake on both sides then place it on a clean cloth. Continue like this until the dough is used up.
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source:la-cuisine-marocaine.com
