The dish I have chosen is crepes. The first reason why I have chosen them is that they are one of my favourite foods, the second that they are very easy and quick to make and finally, that they can be both sweet and savory, although my favorites are chocolate or nocilla.
Leo Pavón Gómez, ESO
Chocolate crepes
Ingredients for 4 people
- 2 Large eggs
- 250 Grams of flour
- 500 ml Whole milk
- Lemon or vainilla zest
- 2 Grams of salt
- Butter or cooking oil
Elaboration
- Place the eggs in the bowl you use and add the milk, salt, lemon zest or vanilla and beat well. Add the flour and shake vigorously until there are no lumps. Cover and let it rest for at least 30 minutes -preferably an hour-, in the fridge if it is hot.
- Grease a good frying pan or crepe pan with oil or melted butter. Heat until it reaches temperature. Pour a portion in the center (about 60 ml), holding the pan off the heat with your other hand, and turn quickly to spread it over the entire surface. Lower the temperature a little and let cook for one or two minutes, until the edges are golden brown.
- Turn with a thin spatula, being careful not to break the dough, and brown half a minute or a minute more on the other side. Remove to a plate and continue with the rest of the dough until finished. Keep covered with a clean cloth or plastic wrap so that they keep warm and do not dry out.
- The crepes are very versatile and can be filled and served as we like, I fill them with nocilla, so we put a couple of globs of nocilla cream and fold the crêpe in half, and then again in half.
