Through this episode, I would like to share to all of you, a menu that is very easy to prepare. The name itself is very unique, crêpe (read: krep). I usually called ‘cake with accent’.
A crêpe is a type of very thin pancake, usually made from wheat flour or galettes. Crêpes are especially popular throughout France. The word is of French origin, deriving from the Latin crispa meaning curled.
In France, crêpes are traditionally served on Candlemas (La Chandeleur), February 2. This day was originally Virgin Mary’s Blessing Day but became known as “avec Crêpe Day”, referring to the tradition of offering crêpes. The belief was that if you could catch the crêpe with a frying pan after tossing it in the air with your left hand and holding a gold coin in your right hand, you would become rich that year.
Crêpes Salés Indonésiens
1 cup all-purpose flour, 1 teaspoon sugar powder, ¼ teaspoon salt, 3 eggs for mixing powder), 3 eggs for after-crêpes, 2 cups milk, 2 tablespoons melted butter.
Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled frying pan over medium high heat (6 scales in French hot plate). Pour the butter onto the pan, using approximately 2 tablespoons for each crêpe. Tip and rotate pan to spread butter as thinly as possible. Brown on both sides and put on plates.
Prepare 3 omelets mixed with Bombay onion. Put each of the omelets inside a slide of crêpe and wrap it carefully. Add seasoning (ketchup, soya sauce or even pepper).
Source of texte : Wikipedia (Crêpe)
Source of recipe : Homemade
All pictures were taken using Nikon D5000, using standard regulation on room lamp (ISO1600, F1/20, 14).
Riza-Arief Putranto, 4 November 2011.