Light and Airy Crepes using a Moulinex i-Companion
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine flipping a pancake so light it could float away—if only it weren't so delicious! This light pancake batter is the culinary equivalent of a soft cloud, where flour and cornflour join forces to create a fluffy delight that even the most dedicated pancake aficionado would envy. Legend has it that pancakes date back to ancient Greece, where they were known as ‘tagenites’ and served with honey. Today, we whip up this airy batter with a few simple ingredients: flour, cornflour, milk, and a couple of eggs, bringing a hint of history to your breakfast table. With each flip in the pan, you're not just cooking; you're part of a tradition that has delighted taste buds for centuries. Get ready to stack 'em high and drizzle with syrup—your morning just got a whole lot lighter!
Ingredients
- 250 g Flour
- 500 g Milk
- 2 Eggs
- 30 g Butter
- 10 g Granulated sugar
- 2 g Salt
Steps
Batter
- Add 250 g of flour, 500 g of milk, 2 eggs, 30 g of butter, 10 g of granulated sugar, 2 g of salt in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Scrape down the sides of the bowl with a spatula.
- Mix manual: 10sec / 0°C / Speed 4.
- Setaside the preparation content during 30min.
Cooking the Crepes
- Heat a lightly oiled crepe pan or non-stick frying pan over medium heat.
- Pour a thin layer of batter onto the hot pan, swirling to cover the surface evenly.
- Cook in the oven without added fat during 1min.
- Flip the crepe and cook until golden brown.
- Cook in the oven without added fat during 1min.
- Slide the crepe onto a plate and repeat with the remaining batter.
