Got this idea from a tiny cookbook by Florence Arzel Les crêpes salées et sucrées.
Neighbor Mary had her monthly Book Club gathering , so we decided on this since it is fun (guests pick what they want to top their pizza with) and can be prepared ahead.
INGREDIENTS: 6 crêpes-pizzas (up to 8 depending on the size of the pan)
- 4 eggs
- 2 egg yolks (optional)
- 200 g. of flour (7 oz)
- 1/2 tsp of salt
- 1 tsp of mixed spices (thyme, cumin, Aleppo pepper)
- 250 ml. of carbonated water (8 ounces)
- 3 tbsp of oil
METHOD:
- Place the flour, salt and spices in the bowl of a mixer. Mix for a few seconds until combined. Add the eggs and carbonated water and mix until the batter is smooth; let the batter rest for 30 minutes or longer.
- Grease a crêpe pan or 8 inch skillet and add a drop of oil. Rub it all around and heat the pan medium-hot. Pour 1/2 cup of batter, swirling it around and cook the crêpe on both sides. Top with any topping of your choice. Run under the broiler for 3 minutes and serve.
NOTE: The crêpes will be fluffier if you let the batter rest in the fridge overnight (covered); just bring to room temperature and stir a few seconds and pour.
11 Comments
This is a magnificent idea. Looks delicious!
This looks so delightful. A lovely recipe.
That is a grteat idea! Delicious.
Cheers,
Rosa
super bonne idée! la pâte doit étre délicieusement parfumée!! j’adore!
Marvelous idea, Joumana. Simple to make, fast and everyone will be happy because they can choose their own toppings!
Isn’t it funny that my husband regularly makes crepes but we always just slather them with jam. I love the “fix your own savory” idea! And a great light meal, too!
The best idea – love savory crepes anyway – using it as a pizza base is inspired!
I have used my crepe pan exactly … once. So this is a great inspiration to bust it out again! And you didn’t say what book! Now my curiosity is piqued …. (I am so nosey)
Une crêpe toute en légèreté…calorique
delicious and very easy, Love your cooking a lot!
Such a delicious way to use crepes.