French crêpes recipe

Hello everyone, I hope you’re having a good day!

Today I want to share our experience with you of making some French crepes with some heavy cream and nectarines and other stuff. You know, they are eaten with many things and in many ways and it just really depends on you and how you want them to be eaten. Well, you can eat them with sweet things and you can eat them in dishes, there’s this very popular dish in Georgia, we call it “meat blini”, which you can translate something like “crepes with meat”, I guess, because that’s what it is: it’s ground beef with some cooked rice and spices rolled in a crepe dough. There’s also this other one that people really like and it has cheese inside instead of meat. They are pretty easy to prepare and if you don’t want to prepare them by yourself, you can easily find them frozen in any grocery store and buy them and just put them into a frying pan and fry them for a couple of minutes and they are ready and they are very delicious and don’t cost much, too!

Anyways, about our crepes. I would like to tell you about the ingredients that we used and a brief recipe as a prologue and then I would like to share our preparation process with you, which was kind of amusing.

Simple basic crepes

Ingredients:

• 2 eggs;
• 2 tbs sugar;
• 3 tbs olive oil;
• 1 cup all-purpose flour;
• 1 and ¼ warm water;
• Pinch of salt;
• 1 tbs natural yogurt.

Preparation process:

So, with all those ingredients the preparation process is not too hard, actually it’s pretty simple, you just have to mix all the ingredients up. Mix them thoroughly, so that everything is mixed well and there are no some bubbles left undissolved and stuff like that. When you have all these mixed in a bowl, you just put the mixture in the refrigerator for half an hour or so, so that it will get a little thicker. If you don’t want to wait for half an hour, you can just go ahead and start baking already, it’s not a big deal, if you ask me. I had a 24 inch pan, so I used a quarter cup to take my crepe mixture and pour it into the frying pan and the consistency of the crepes were good, if you ask me. So, you just have your frying pan on a low gas heat and just sprinkle some oil, not too much, because it doesn’t really need much oil and then you just pour the mixture into the pan and then roll it here and there so that the mixture will cover the whole area of the frying pan. Then you just wait for a minute or so and when you see that the edges are a little brown and the surface of the mixture is dried, you can flip it around and let the other side get fried for 30 seconds or so and then you take it and it’s done. Then it’s turn for another one and so on and so forth, and I can say, that we had 10 crepes from that mixture and they weren’t very small, if you consider the 24 inch pan and it’s size, you will understand that, too.

Well, that’s pretty much the brief recipe and the ingredients if you wanted to have a quick look on them to make them. It’s really a good choice to prepare them, if you ask me, and as you’ve seen, they are not hard to make, they don’t need much ingredients, you can even not add the sugar! And you can make enough with those ingredients not only for yourself, but for others to eat them, too. And you can eat them with whatever you like, it’s like a bread _ it goes with everything.

Us making the crepes

And now I would like to tell you about our decision of preparing some crepes and all those stuff that we did during the preparation and how it all was a good experience.

Well, it was me and my sister and she wanted something to eat as a dessert, I guess. Technically, she wanted to eat some cake or I don’t really know. So that we thought of some options and then I suggested preparing some crepes, because some days ago she was talking about them and then they chose to prepare some pancakes and not the crepes, so now we could also prepare some crepes. And as I thought to myself, I realized that we had the ingredients and started preparing them. Well, until preparing them, I suggested eating them with heavy cream that I use to prepare to my sister and she said yes. But I had this kind of a requirement, that we would have this heavy cream prepared if she helped me in stirring the cream porridge, so she agreed and I was kind of a little surprised, but pleased, and so, we could prepare some crepes now!

So that we started preparing the heavy cream in the first place, because it needed some time to be prepared and then it had to be waited to get gold and stuff like that, and the crepes only needed some minutes to be prepared, so that they weren’t much of a problem and it could be done easily. Mostly what we needed was to prepare the heavy cream.

Well, I used water to prepare the heavy cream, as usual, because it’s softer and lighter than the actual milk cream. I boiled 1 litre water and mixed together 6 tbs all-purpose flour and 6 tbs white granulated sugar, and when the water boiled I just mixed these dry ingredients into the saucepan with that water and whisked them well for some time for everything to get dissolved well and then it was time for my sister to stir with a wooden spatula or whatever. Well, she may not have stirred right away, as it didn’t need stirring immediately, but I told her to be ready. And meanwhile, I had an unsalted butter and some leftovers of Ona Cream margarine taken out from the fridge to get warmer and be on a room temperature, so that it would be good by the time the cream porridge would have got colder and then we would mix them together to make the heavy cream.

So, my sister was stirring the saucepan occasionally, so that the porridge wouldn’t stick to the bottom of the saucepan and I was looking for an exact recipe for the crepes as I didn’t want to make something up by myself, though I knew what the ingredients were. Well, I thought I knew. But it turned out, that I forgot that the crepes needed some milk. It needed 1 cup of milk, in particular, and, well, I just couldn’t go outside and but milk for just this one cup, right? And what’s more, it was very hot outside, something like more than 30 degrees Celsius and no one really wanted to be outside at that time, especially me, because I had already been outside and just come home from the university lectures, so I just thought, that I would use one cup of water instead of the milk. It wouldn’t really make much difference, if you ask me. And, besides, I had some natural yogurt and I could use it as an addition and it would make the dough a little more fluffy and soft and spongy, I guess.

So, while my sister still stirring this cream porridge and wondering when it would be ready, I started mixing the crepes’ ingredients. I put 1 cup all-purpose flour into the bowl, added 3 tbs olive oil, 2 tbs sugar, a pinch of salt, 2 eggs, not very large, 1 and a quarter warm water and a tbs of natural yogurt and I whisked all of them together, I made sure, that I mixed them well, so that the mixture was all without any bubbles or something like that, it looked like a condensed milk, I guess. And this crepes’ mixture was already ready and I set it aside for some time until the cream porridge was finished.

I guess, it took something like 40 minutes for the cream porridge to get ready, I mean, it should have to become thicker and like porridge, you know, so, when it got the consistency of what we needed, then it was time to turn the gas off and let it cool. And my sister was all relieved and stuff. We took the saucepan into the fridge after a little cooling outside, as we couldn’t put the hot saucepan into the fridge right away! Well, sometimes I do that thing, when I pour the cream porridge in another bowl or something and so that I can put it in the fridge at once, but it wasn’t a rush or anything, so we just let it cool and then put it in the refrigerator.

Until the cream porridge cooled down, I prepared some crepes. I just took my 24 inch frying pan, sprinkled there some oil, let it be some seconds on a gas so that it would get hot and then it was time for the first crepe dough to go in! I poured some and quickly rolled the pan so that the whole mixture would fill in the bottom of the pan and put it back on the gas. The gas was on a low heat, so that I wouldn’t burn my crepes or something like that, because if that happened, I would be very disappointed, of course, who wouldn’t be?! When the edges got brownish and the surface was all dried and stuff, I flipped my crepe over, which was kind of easy and let it get fried on the other side, too, for about 30 secondsor so, because it didn’t really need much of a frying as it wasn’t very thick or something like that as it is when you make a pancake. So, I repeated those actions for ten times, I guess, because we got ten crepes from that mixture.

Well, now that the crepes were done, I could make some heavy cream, too. There’s this thing, too, the last two crepes were made by my sister, she just wanted to try and see how she could do that, so well, she did it. and then there was this small amount left and we have this small pan, it’s like 14 inch or something, just the size of a pancake, I guess, so we wanted to see how it would come out from it and we poured this left amount of crepe mixture into that and, I must say, that it turned out pretty good, although you wouldn’t exactly call it a crepe, because it was more like a pancake, but it smelled pretty good and, I guess, tasted good, too, I hadn’t have a chance to taste it, as I guess, my sister ate it or I don’t know.

So, I took my leftover Ona Cream margarine and some unsalted butter and put it in a bowl of a standing mixer and turned it on. It had to become very white and fluffy until I poured some cream porridge in it, as you know, because I’ve written about preparing heavy cream in my other blogs. So, when the butter was all ready and stuff, I took a spoonful of porridge and added it to the bowl while the mixer mixing the ingredients together and I repeated that action until I had no cream porridge left to add, then I added two packages of vanilla powder to it and let everything be well mixed. After it was all mixed, I put the heavy cream into the refrigerator to get cooled and stuff like that, because when it’s cold, it’s very good with everything. Well, at least, that’s how I like it.

Anyways, it was all ready, as you have guessed, it only needed to be eaten. And, well, as it’s summer and all the fruits are here and we are full of fruits and stuff like that, we had some nectarines and watermelon and melon and peaches and, you know, we could just use them to enrich our crepes and not just eat them with the heavy cream, but also add some fruits to it and it would be just great, so that we did that. My sister and father ate crepes with nectarines and they said it tasted great, I haven’t tried that, but I tried the crepes with my peanut butter and heavy cream and the mixture turned out pretty good and I really liked it. They really went on well with each other.

To tell you the truth, the crepes are not much of a favourite to me. They are not that spongy or something special that I like, so it’s not so fancy for me to eat them, until there’s some occasion or something like that, you know, then of course, I can eat them, but usually, I don’t really eat them. And when my sister agreed to having some crepes, I just meant crepes for her, of course, but then I wanted to taste them and see how they turned out, so that’s why I had just this one crepe with cream and stuff. I’m usually more fond of cakes with spongy biscuits and lots of cream and chocolateand all the other things, you know, or just something like muffins, which are not dry or anything. But mostly, I adore heavy cream and I love when something has much more cream than it can take. There can only be just cream, too, I don’t really mind. That’s why I love those trifles that I make with cream and a few pieces of biscuits, just to give them a solid background or something like that, if you want to know the truth.

Well, what can I say. My sister loved those crepes, I guess. At least, that’s what she said. But maybe she just loved the heavy cream, because she usually loves it, and that cream made the crepes even more tasty, than they were, I guess. Because my father also said that those crepes were good and he just don’t usually eats that kind of stuff, as I know. Well, actually, they mostly ate small pancakes, that my mother used to bake and they were good, actually, but as a child I didn’t love them. In fact, I couldn’t really eat them, but as they were kind of treats, I just had to eat some of them, because when you are a child and someone prepares something sweet like a cake, you just eat those cakes even if you don’t really adore them. Those were difficult times, if you want to know the truth. People didn’t have enough money or food or something like that and there was this war outside and stuff like that, I don’t want to write about that in this blog, especially I don’t really remember much of it, but now you know something about that period of time in Georgia, I think.

So, I remember some time ago when I prepared some crepes, I just didn’t really want to make them as crepes, I mean, I didn’t want them to be this large and then just to make them like half circles and put something inside like banana slices or whatever and eat them like that. That’s how many people eat them _ with banana slices between and some chocolate sprinkled outside and that’s pretty much it usually. Well, I did something different and was pretty pleased with my decision, so I’ll tell you what I did. I just took those crepes, cut them into three parts and then I had this heavy cream that I made and I spread this cream on these pieces and rolled each of them. They turned out pretty cute and then I had this cocoa powder and I sprinkled this cocoa powder on them. They were really beautiful and tasty, I must say. And my sister ate them all, well, not all, but almost every one of them, because she really liked them and I told her, that she could eat them, so… I love preparing things for others, so that you can understand it now. Because sometimes I prepare things that I don’t eat then, because I’m trying to be on a diet to lose weight, or I just eat a small bite of that thing or something like that, and people just start asking then, why I don’t eat that thing that I have just prepared, and “don’t you want it, too? ” and all those other questions and I’m like “no, not really”. Of course I want to eat them, but usually I take a slice or a piece of it or something like that just to have a taste and see whether everything is good or not, so that it won’t be embarrassing when I serve my prepared dish to others. That’s pretty much it. You don’t really need to eat the whole thing just because you prepared it, right? That’s the theory of mine, I guess, and it’s good if you agree with me, too.

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