Description
Delicate Spanish crepes dance with rich flavors of caramelized oranges and cinnamon, offering a Mediterranean dessert experience. Silky thin pancakes embrace sweet citrus notes, inviting you to savor Spain’s delightful culinary tradition.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 1 ¾ cups (200g) sifted flour
- 2 cups + 2 tablespoons (500ml) whole milk
Sweet Enhancers:
- 2 tablespoons granulated sugar
- Zest from ½ a lemon (or another citrus fruit)
Seasoning:
- ¼ teaspoon salt
Instructions
- Whisk eggs and sugar vigorously until the mixture becomes pale and aerated, creating a light, creamy texture.
- Incorporate milk, salt, and freshly grated lemon zest into the egg mixture, continuing to blend until uniformly combined.
- Sift flour gradually into the liquid ingredients, stirring continuously to prevent lumps from forming and ensuring a silky-smooth batter consistency.
- Allow the batter to rest for approximately 60 minutes at room temperature, which helps the flour hydrate and relaxes the gluten, resulting in more tender crepes.
- Strain the batter through a fine-mesh sieve to eliminate any remaining flour clusters and achieve an ultra-smooth texture.
- Prepare a non-stick skillet or crepe pan by lightly coating the surface with olive oil using a folded paper towel, ensuring a thin, even layer.
- Heat the pan over medium temperature and pour approximately of batter, tilting and rotating the pan to spread the mixture evenly and create a thin circular crepe.
- Cook for 30 to 45 seconds until the edges turn golden and the surface appears set, then carefully flip using a thin spatula to cook the opposite side for an additional 15 to 20 seconds.
- Transfer the delicate crepe to a large serving plate, and while still warm, sprinkle with granulated sugar, stacking them gently to maintain their soft texture.
Notes
- Rest the batter for at least an hour to develop a smoother, more delicate texture and allow flour to fully absorb liquid.
- Strain the batter through a fine-mesh sieve to eliminate any potential lumps for perfectly silky crepes.
- Use a paper towel lightly dipped in olive oil to create a thin, even coating on the pan, preventing sticking without excess grease.
- Pour just enough batter to create a thin, delicate layer that covers the entire pan surface quickly.
- Cook each side briefly, around 30 seconds, until golden edges appear and crepe releases easily from the pan.
- Stack and sprinkle with sugar immediately after cooking to create a light, sweet Spanish-style dessert crepe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 140 mg