C02 : CREPES

To make crepes from scratch using the C02 recipe, start by mixing together 4 whole eggs, 125 g of all-purpose flour, 50 g of sugar, and a pinch of salt in a large bowl. Gradually add 500 g of warm Anchor UHT milk and 75 g of melted Anchor Butter, mixing well. Strain the batter to ensure a smooth texture, then chill it for a few minutes. Finally, cook the crepes in a 9-inch frying pan over medium heat, using about 4-5 tablespoons of batter for each crepe.

Yes, you can make gluten-free crepes by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose is suitable for baking and has a similar texture to regular flour. This way, you can enjoy delicious gluten-free crepes while following the C02 recipe.

To store leftover crepes, stack them with parchment paper in between each crepe to prevent sticking. Place the stack in an airtight container and refrigerate for up to 3 days. You can also freeze them by wrapping each crepe in plastic wrap and placing them in a freezer-safe bag, where they can last for up to 2 months.

Crepes are incredibly versatile and can be paired with a variety of fillings and toppings. For sweet crepes, consider using Nutella, fresh fruits, whipped cream, or a sprinkle of powdered sugar. For savory options, try filling them with cheese, sautéed vegetables, or cooked meats. The C02 crepe recipe serves as a perfect base for both sweet and savory creations.

To achieve perfectly thin crepes, ensure that your batter is well-mixed and strained to remove any lumps. Use a non-stick frying pan and heat it to medium before adding the batter. Pour in just enough batter to cover the surface of the pan, swirling it quickly to spread it evenly. Cooking for about 1 minute until the edges lift slightly will help you create those delicate, paper-thin crepes.