Culinarty

As I said in my last post I looove experimenting and because I know how rewarding it can be, I urge you to experiment as often as you can. Why? Because when experimenting it feels like you are playing, and when you’re successful you get a reward that is just incredible. It’s so comforting to succeed while playing and because our every day life does not offer us a hole bunch of these contexts, let’s just create them ourselves!

These crêpes are my second experiment from those rainy days that just won’t go away. So Kung Fu everyone :)) and let’s fight against gray weather influence!

Ingredients

• • 2 medium eggs
• • 400 ml milk
• • 230 g bread flour
• • Salt –to taste
• • 6 heaping Tbsp. grated Parmesan cheese
• • 1 – 1 ½ Tbsp. chopped fresh oregano/ 2 Tbsp. chopped fresh parsley
• • 1 Tbsp. grapeseed oil / sunflower oil
• • Fresh ground pepper-mix (black, white, red and green) - to taste

Directions

One of those things that nobody tells you, but you come to realize over time is that it’s better to take the ingredients out of the fridge a bit ahead of time, so that they’re not icy-cold, but instead they start having the temperature of your kitchen. This applies when making the crêpes batter too (and almost any kind of dough).

Pour the milk into a cup so that it will warm up a little bit.

In a large bowl, whisk together flour, eggs and salt. Gradually add in the milk stirring to combine. Add more milk only after the prior added milk is fully incorporated.

At this point the batter should already be smooth.

Sprinkle grated Parmesan on a plate. Add the chopped oregano/parsley and mix well.

In a frying pan, heat grapeseed oil / sunflower oil to 182 degrees C (360 degrees F). You know when the oil is hot enough when dropping just a little bit of the batter in the pan, the drop starts to sizzle.

Cook the crêpes.

The batter makes about 6-8 crêpes.

Just before you serve the crêpes season them with some ground pepper mix.
Serve immediately while still hot and the Parmesan is melted.

Bon appétit!

In the end just a few words on the oregano and parsley. If you are a big fan of pizza I would recommend oregano, almost every pizza has some oregano on top. However, if you want to play it safe, you cannot go wrong with parsley, its flavor is softer and rustic.