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
- 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.
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