In Greek: κρέπες σοκολάτας, pronounced KREH-pes sok-oh-LAH-tahs
Crepes have become so popular in Greece that crepe stands are almost as numerous as souvlaki stands. I am not going to deny that I know why. I have had the pleasure of eating crepes several ways - with butter, with sugar, with Nutella, with mixed fruits and more! Recently, while on a trip to France, I was able to try so many varieties during one visit. Much like Greece, there are crepe stands everywhere! Do not be intimidated to take this pancake type art home with you. The key is a very thin layer on the pan. It helps if you have a tool called a crepe spreader that you can easily find online. take this pancake type art home with you. The key is a very thin layer on the pan. It helps if you have a tool called a crepe spreader that you can easily find online.
When using this tool it is important that you have it sitting it water before you use it as this will help when you are using the tool to push the batter around into a circle. After you put your batter in a large non-stick pan, you take your crepe spreader, starting in the center, and rotate clockwise to spread your batter out into a thin layer. Continue to rotate spreader without being heavy handed as you do not want to create any holes or tears in your crepe. Without this tool, another option is moving your pan around as the batter spreads out. Not as effective but it still works!
Greek crepes are prepared in many ways; this particular recipe for chocolate crepes was inspired by my granddaughter. It makes 3 large crepes which, in the Greek style, are slightly heavier than their French counterparts.
- 3 tablespoons of butter or margarine for frying
- 2 eggs
- 1 cup of milk
- 1 tablespoon of sugar
- 1 1/4 tablespoon of butter or margarine at room temperature
- 1/2 cup of all-purpose flour
- 6 tablespoons of chocolate cream spread (such as Nutella)
- Combine eggs, milk, sugar, flour, and softened butter or margarine in a blender, and give 3 short bursts of power to combine. (Alternatively, whisk until blended and the butter is fully distributed.)
- Pour into a bowl and let sit for 5 minutes.
- Using a 10-inch non-stick omelet pan, melt 1 tablespoon of butter or margarine over medium-low heat and add 1 ladleful of the batter. Shake gently to spread over the full surface of the pan.
- Cook until set on top and turn carefully using two spatulas (flipping is best). The crepe should be slightly browned. Cook until slightly browned on the other side, and put on a plate.
- Put 2 tablespoons of the chocolate cream spread at one end of the crepe and roll up.
- Repeat to make 3 large chocolate crepes.
- Serve hot.
Note: To increase the recipe, increase all ingredients except the eggs.