So simple and so delicious sweet and savory crepes are one of the most favorite dishes in the world. People often consider them as a meal and dessert.
Worldwide crepes are made in various ways, from different ingredients. Our crepes are tin and soft made from flour, eggs, and milk. If you are more “dessert” person, there are a lot of options for filling. But if you prefer savory stuff, guess what there are hundreds of options.
Dough products similar to crepes were popular in ancient time. According to archeological and historical sources Old Romans made “Alita Dolcia” (something sweet was a literal translation and the mixture was the same as we are using today.
Another interesting information is that Persian soldiers ate similar products on their long marches to Europe. They were baking tin bread on their shields and ate them with spices and olive oil.
There is one version, how those “modern” crepes become popular in Europe.
At the end of 5th-century crepes were made by Pope Gelazi’s I personal chef. The legend says that so many pilgrims came to the Vatican, and as there was no food except eggs and flour the cook use his skill and made first crepes.
Now, you can eat them all over the world.
Dough for crepes:
200 g all-purpose flour
1/2 cup oil
1 1/2 cup milk and warm water
1 tbsp. salt and sugar
In a large mixing bowl mix together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add salt and oil; beat until smooth.
Cook the crepe in frying pan for about 2 minutes until the bottom is light brown.
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