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  • Parisian Street Vendor Crêpes Recipe - King Arthur Baking

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    Bryan De Silva
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    In Paris, street vendors sell large, 12-inch crêpes that can serve as a meal on their own. The crêpes are topped with sweet fillings like banana and hazelnut spread or butter and jam. The recipe calls for ingredients like milk, eggs, and butter that are combined and allowed to rest for an hour before cooking the thin pancakes on a hot skillet. Crêpes can be filled with either sweet or savory ingredients and folded or rolled for easy eating on the go.

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    Parisian crepes

    Original Title

    Parisian Street Vendor Crêpes Recipe | King Arthur Baking

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    In Paris, street vendors sell large, 12-inch crêpes that can serve as a meal on their own. The crêpes are topped with sweet fillings like banana and hazelnut spread or butter and jam. The recipe calls for ingredients like milk, eggs, and butter that are combined and allowed to rest for an hour before cooking the thin pancakes on a hot skillet. Crêpes can be filled with either sweet or savory ingredients and folded or rolled for easy eating on the go.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    3 views2 pages

    Parisian Street Vendor Crêpes Recipe - King Arthur Baking

    Uploaded by

    Bryan De Silva
    In Paris, street vendors sell large, 12-inch crêpes that can serve as a meal on their own. The crêpes are topped with sweet fillings like banana and hazelnut spread or butter and jam. The recipe calls for ingredients like milk, eggs, and butter that are combined and allowed to rest for an hour before cooking the thin pancakes on a hot skillet. Crêpes can be filled with either sweet or savory ingredients and folded or rolled for easy eating on the go.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Parisian Street Vendor

    Crêpes
    In Paris, the street vendor crêpes are about a foot in diameter, a
    real meal and a half. Topped with bananas and hazelnut spread,
    or simply butter and jam, crêpes are simply delicious.

    PREP T O TA L YIELD

     45 mins 45 mins one dozen


    10" crepes

    Ingredients Instructions
    2 cups (240g) King Arthur 1 Combine the flour and salt in a mixing bowl. In another,
    Unbleached All-Purpose Flour smaller bowl, beat together the milk and eggs.
    1/2 to 3/4 teaspoon table 2 Make a well in the flour mixture and pour in about half the
    salt, to taste liquid mixture. Blend well, then add the remaining liquid and
    1 1/2 cups (340g) milk stir until fairly smooth; a few lumps can remain.
    4 large eggs 3 Stir in the butter. Cover and let sit for at least an hour.
    4 tablespoons (57g) butter,
    4 Heat a pan until it's medium-hot; a 10" skillet works well
    melted
    here. Use a paper towel to carefully wipe the bottom of the
    pan with a bit of butter.
    5 Pour a scant 1/3 cup of batter into the bottom of the pan.
    Pick the pan up, and tip it in a circle so the batter covers
    the bottom of the pan.
    6 Cook until the bottom of the crêpe begins to brown and
    you can slide a spatula under it. It will hold together quite
    well, so you can flip it over pretty easily. Cook briefly on
    the other side, just until set, and place on a warm plate.
    Cover until the remaining crêpes are cooked.
    7 Fill as desired. Crêpes can be folded in quarters to eat on a
    plate, or rolled, burrito-style, for a walk-around snack.

    Tips from our Bakers


     Join King Arthur baking instructor, Amy Driscoll and her
    daughter as they bake Parisian Street Vendor Crêpes
    together, start to finish. Watch Making Crêpes with
    Kids now.

     Crêpe batter is a cinch to make. You just need to make it

    https://www.kingarthurbaking.com/recipes/parisian-street-vendor-crepes-recipe 2023.12.13, 22 29
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    enough ahead of time so it can sit at room temperature for
    an hour or so. This resting time really changes the nature of
    the batter and makes for a much better crêpe.

     Don't need a dozen crêpes all at once? Cut the recipe in


    half; or make the whole recipe, and freeze the extra crêpes
    for later.

     Think savory as well as sweet: crêpes are delicious filled with


    thin-sliced ham and shredded cheddar.

    We're here to help. King Arthur Baker's Hotline: (855) 371 2253

    https://www.kingarthurbaking.com/recipes/parisian-street-vendor-crepes-recipe 2023.12.13, 22 29
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