These basic crepes are very useful and can be transformed into sweet or savary dishes. They go both ways: for the savary I usually add 1 tablespoon of chapped cilantro or 2 cilantro springs 10 seconds before I turn off the blender. Other times, I add 1/2 teaspoon curry powder or garam marsala to serve the crepes with a chicken and cashew sauce; 1/4 teaspoon turmeric will yield beautiful yellow crepes that would go beautifully with shrimp curry sauce. These flavorings are a light perfume to the crepe and can revive your dish.
Place milk, flour, egg, melted butter, sugar, coffee, and cinnamon in a blender. Blend until smooth and set aside to rest for 10 minutes. (This will remove air bubbles.)
Cook with a crepe machine following its instructions. If cooking in a crepe pan use the 2 tablespoons of extra melted butter to keep the pan from sticking.
If using an the same day, stack on a plate one on top of each other. When cool cover with a towel and set aside. If refrigerating for up to 3 days, or freezing for up to a month, place a piece of waxed paper between each crepe to help them separate when rady to use.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
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