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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I was watching a Japanese recipe for folded omelet and thought, perhaps if you fold the crepe instead of flipping it, it'll be fluffier. Ingredients:
1 egg |
1 cup cream |
1 tea spoon vanilla |
1 cup all purpose flour |
butter to coat a pan |
Directions:
1. Separate the egg, and set aside the yoke.
2. Whip the egg white
3. add the cream, vanilla, and flour
4. cover and set aside for 20 minutes
5. bring a large frying pan to medium heat and coat the surface with butter, the butter should just melt at this temp, if it sizzles you're too hot.
6. pour the batter into the pan, trying to spread it as evenly as possible
7. as soon as bubbles start to form fold four edges of the crepe into the centre
8. mix the yoke with oil and use it to paint the each side of the crepe.
9. wait for the entire crepe to become bubbled, and turn, bubble again and remove from the heat.
10. Pour over desired fruits, syrups, yogurts, etc.
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