D'Open Kitchen

COOKING FOR THE SOUL

Crepe

Name: Crepe
Ingredients: 125 gm Flour; 30 gm Butter (melted); 2 Eggs; 1 tsp Icing Sugar; 250 gm Milk; A pinch of Salt; Lemon Custard; Seasonal Berries; Bananas

Recipe by

Trish yee

Crepe, a versatile and delicate culinary creation, showcases the finesse of French cuisine. Crafted from a simple batter of flour, eggs, and milk, crepes transform into thin, flexible pancakes through precise cooking technique. With a smooth, slightly crisp exterior and a tender interior, crepes serve as a canvas for both sweet and savory interpretations. Whether filled with luscious Nutella and fresh berries or folded over smoked salmon and cream cheese, crepes offer an exquisite balance of textures and flavors. Their subtle nature allows them to complement a wide range of ingredients, making them a staple in both classic and innovative dishes. Whether served as a standalone treat or an integral part of a grand feast, crepes epitomize culinary versatility and sophistication, embodying the art of delicate preparation and culinary artistry.

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Course Dessert

Cuisine French

Ingredients

Crepe

125 gm Flour
30 gm Butter melted
2 Eggs
1 tsp Icing Sugar
250 gm Milk
A pinch of Salt

For Garnish (Optional)

Lemon Custard
Seasonal Berries
Bananas

Instructions

Mix the flour, icing sugar and salt in a bowl.
Add in the milk slowly, whisking vigorously to break up any lumps.
Add in the eggs and mix.
Add in the melted butter.
Strain the batter.
Heat up a saucepan and grease it with some butter.
Pour a small ladle of batter into the pan and swirl the batter around.
Flip the crepe over to cook the other side.
Remove to a tray.

Notes

It is important that the crepe is as fine as possible.
Serve with fruits and desired sauce.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.