This was a pretty good crepe, it tasted similar to what I had in Paris. They came out golden brown, with a light texture. The only problem with them is they were way too greesy. I made the recipe just like it says. The milk I used was 2%. Next time I make these I will add 1 tbsp to the batter.
As for the color of the crepe, a real french crepe SHOULD be golden brown. When I was in paris, all the crepes that I had were golden brown and took a long time to cook.
For my filling, cook your crepe on both sides until golden brown then add your fillings. I used 1 lightly beaten egg and spread it around added salt and pepper, maybe a large tablespoon cheese, and thinly sliced ham. I folded it over to enclose the filling, so they would cook. Then folded them over again to make a triangle. This took about 5 min to complete 1 crepe. Even though the crepe looks like it will be crispy it won't be and you will have a more authentic French crepe.
I used a 12 inch non-stick pan and used about 1/2 cup batter. I used between a med low heat and med.
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