3 ways to be and make happy with a crepe (and strawberries)

Take note of what our chef Carlos Caballero proposes to make in the ‘Yelowreceta of the month’.

Hello, spring is approaching and if your resolution for this year is to spend more time with friends and family, crepes recipes can not miss in any snack. But the truth is that these classic pancakes are equally delicious at any time of the day. In addition, they can be prepared in as many ways as we want and can even be used as the base of a delicious cake without using the oven.

That’s why this month I propose the challenge to be and make you happy with a crepe in 3 different ways. Do you dare? Then take note of everything and share your achievements on our social networks .

But before you start, there is one very important thing to keep in mind: if you want to get thin and easy to handle crepes, you must let the dough rest in cold for a while so that it amalgamates. I also encourage you to choose this fairly neutral batter recipe, as it can work well with any sweet and savory filling.

And although turning them over may seem very complicated, think how much you are going to enjoy it becausethe first of each batch you will end up eating it because it never turns out well. But don’t despair, it’s a matter of practice and using the right ‘tools’ that you can find in your favorite cash XD. For example, choose a real non-stick pan (Yelow has a lot of models) and if you’re a fan, buy a crepe maker (see our Roller Grill models)– and you’ll have half the job done. You’ll see these pancakes become a staple of your meals because of how easy they are to make and how delicious they are.

Ingredients for the dough

• 2 eggs
• 50 grams of butter
• 300 ml milk
• 25 grams of sugar
• 125 grams of wheat flour
• Yeast powder
• Vanilla
• A pinch of salt

Preparation

Siftthe flour and mix in a bowl with the rest of the ingredients. You can use a mixer until you get a fine, homogeneous cream without lumps. Cover the bowl and let stand in the refrigerator for at least an hour and a half (it can be more).

Place a non-stick frying pan over medium heat and grease it very lightly with butter with the help of a brush or kitchen paper.

Pour about half a ladle -depending on the size of the pan- in the center of the pan, and turn it around so that the dough is distributed. Remember that it must be very thin.

Wait for a couple of minutes until it starts to bubble and comes away from the edges, turn it over with the help of a spatula and fill the pancakes to taste or put them on a plate one on top of the other to keep them warm until you serve them.

Well, now we propose 3 ways to prepare them, although remember that you can always drink them on their own. In that case I recommend adding a little more sugar, orange or lemon zest or a couple of spoonfuls of your favorite liqueur (although you can also flambé them with it, as in the classic Suzette version ).

STUFFED WITH SPINACH, GORGONZOLA, WALNUTS AND PINE NUTS

Ingredients for 4 crepes:

• Crepe batter
• 200 g fresh spinach
• 40 g walnuts
• 40 g raisins
• 100 g gorgonzola (sweet or spicy, to taste)
• Mild olive oil
• Salt
• A little butter for the pan.

Preparation

Brown the spinach in a frying pan over medium-high heat with a few drops of olive oil. Sauté the spinach with a pinch of salt and add the walnuts, raisins and gorgonzola. Make the crepe and, when you turn it over, fill it with ¼ of the spinach. Fold in fours and eat.

Visit our cash Yelow and see the full range of non-stick pans / Y.

THOUSAND LAYERS OF MASCARPONE CREAM AND STRAWBERRIES CAKE

Ingredients:

• 12-14 pancakes (double the batter of the base recipe)
• 1 kilo of strawberries cut in pieces or sliced
• 150 ml whipping cream (30% fat)
• Seeds of a vanilla pod (or a few drops of essence)
• 50 g powdered sugar (or more, to taste)
• 250 g Mascarpone

Preparation

Assemble the cake alternating crepes with layers of strawberries and cream, leaving on top strawberries and cream, which we will decorate with a little lemon zest and mint leaves.

MINI CHEESE CREPES WITH STRAWBERRY SAUCE

Ingredients:

• 225 gr. cream cheese at room temperature
• 1 tablespoon sugar
• ¼ teaspoon salt
• 3 eggs at room temperature
• 1 tablespoon cream or milk
• 1 tablespoon brandy or cognac
• Vanilla essence
• 1 cup flour

For the strawberry or raspberry sauce:

• 3 cups fresh or frozen strawberries
• ½ to ¾ cup sugar
• 1 tablespoon lemon juice

Preparation:

Put the cheese with the salt and sugar in a mixer – which you can also buy in Yelow if you don’t have one ;-)- , until frothy, add the eggs one by one, integrating them well. Continue beating, also with the cream, the vanilla essence and the brandy, and little by little introduce the sifted flour. Keep in the refrigerator for at least 1 hour and then make them in the pan or pancake pan as if it were a normal pancake until the mixture sets and the edges are golden brown.

To serve, I recommend that you place the warm crepes on individual plates surrounded by the strawberry sauce and sprinkled with powdered sugar.

Place the raspberries or strawberries in a blender and puree until you get a puree to which you add lemon juice and sugar. Cook it all in a saucepan for about 10 minutes or until it thickens and you have the perfect complement.

So easy, so Yelow!!!