French Crepes or how we would say back home: CLATITE.
A very quick version without milk ( just because I forgot I ran out )
This version of crepes you could also use it as a wrap. There is no sugar added and no particular flavor.
I don’t know about you, but I could have a wrap for breakfast, one for lunch and one for dinner. No problem at all. I don’t want to seem paranoid but I just don’t like the list of ingredients from the store wraps. Do I still buy them ? Of course! Sometimes there is not enough time to make them.
I will get starting as the people around me are already wandering what should they eat for breakfast.
- 2 cups all purpose flour
- 2 cups of milk ( I used water; I forgot I ran out of milk )
- 1/2 cup of water ( you can also use carbonated spring water )
- 1 large egg
- 1 pinch of salt
- 2 tbsp olive oil
Sift the flour and salt into a large bowl. Make an indentation and add the egg. milk, water and oil and beat to a smooth , bubbly batter. The composition should have the consistency of a sour cream.
Lightly grease a non stick crepes pan over the medium heat. Pour in enough batter just to cover the skillet,swirling to cover in a fairly thin, even layer. Cook until the underside is golden and turn with a spatula or palette and cook on the other side until golden brown spots are showing.
Repeat the process until you use all the batter.
I made a total of nine crepes.
For the filling I used peanut butter and apple jelly.