ازاي كريب المطاعم بيتعمل في البيت عادي

Ingredients

• 2.5 cups Water (room temperature, filtered)
• 2 cups All-Purpose Flour (sifted)
• 1 tsp Salt (fine sea salt)
• 1 tsp Granulated Sugar (optional, adds slight sweetness)
• 1 tsp Vanilla Extract (optional, pure vanilla)
• 2 tbsp Vegetable Oil (neutral oil for greasing pan)
• 0.5 cup Mozzarella Cheese (shredded, added on top before folding)
• 2 tbsp Ketchup (for drizzling after folding)
• 1 cup Cooked Shredded Chicken (optional filling) (seasoned, can be replaced with cooked potatoes or vegetables)

Instructions

1. Measure Water and Flour

   Measure 2.5 cups of water in a large mixing bowl. Add 2 cups of sifted all‑purpose flour to the water.

   Time: PT5M

2. Add Seasonings

   Stir in 1 tsp salt, 1 tsp granulated sugar, and, if desired, 1 tsp vanilla extract. Mix until the flour is completely dissolved and the batter is smooth.

   Time: PT5M

3. Rest the Batter

   Cover the bowl with a clean kitchen towel and let the batter rest for 15–20 minutes at room temperature.

   Time: PT20M

   Temperature: 25°C

4. Heat the Pan

   Place a non‑stick skillet over medium‑high heat. Add 1 tsp of vegetable oil and swirl to coat the surface. Heat until the oil shimmers.

   Time: PT5M

   Temperature: Medium‑high heat

5. Cook the First Side

   Pour a ladleful (about ¼ cup) of batter into the hot pan, tilting the pan to spread the batter thinly. Cook for about 1–2 minutes until the edges turn light golden and the surface is set.

   Time: PT2M

   Temperature: Medium‑high heat

6. Flip the Crepe

   Using a spatula, gently lift the edge and flip the crepe. Cook the other side for another 1–2 minutes until lightly browned.

   Time: PT2M

   Temperature: Medium‑high heat

7. Add Filling and Finish

   Place your chosen filling (e.g., shredded chicken, boiled potatoes, or sautéed vegetables) on one half of the crepe. Sprinkle shredded mozzarella on top, fold the crepe over, and drizzle with ketchup.

   Time: PT5M

8. Repeat for Remaining Batter

   Repeat steps 5‑7 until all batter is used, adding a little more oil to the pan as needed.

   Time: PT15M

   Temperature: Medium‑high heat

Nutrition Facts

Calories

100

Protein

3 g

Carbohydrates

15 g

Fat

3 g

Fiber

1 g

Ingredient Substitutions

• Instead of Water: milk, vegetable broth
• Instead of All-Purpose Flour: whole wheat flour, spelt flour
• Instead of Salt: kosher salt
• Instead of Granulated Sugar: honey (reduce liquid), maple syrup (reduce liquid)
• Instead of Vanilla Extract: vanilla powder, almond extract (use less)
• Instead of Vegetable Oil: canola oil, clarified butter
• Instead of Mozzarella Cheese: cheddar, vegan mozzarella
• Instead of Ketchup: tomato sauce, sweet chili sauce
• Instead of Cooked Shredded Chicken (optional filling): cooked diced potatoes, sautéed vegetables, tofu cubes

Equipment Needed

• Measuring Cups
• Mixing Bowl
• Whisk or Hand Mixer
• Non‑Stick Skillet
• Spatula
• Ladle or Small Measuring Cup
• Plate for Stacking Crepes

Critical Steps — Do Not Skip

• Ensuring the batter is smooth and lump‑free before resting.
• Allowing the batter to rest for at least 15 minutes.
• Heating the pan sufficiently before pouring batter.
• Flipping the crepe only after the edges have released from the pan.

Chef Tips from the Video

• Sift the flour to prevent lumps and give a lighter texture.
• For a sweet version, add a tablespoon of honey to the batter and fill with fruit and whipped cream.
• A pinch of melted butter in the batter adds richness without using dairy milk.

Troubleshooting

Storage

Refrigerator: Store cooked crepes in an airtight container for up to 2 days.

Freezer: Layer crepes with parchment paper and freeze for up to 1 month. Reheat in a skillet or microwave.

Room temperature: Can sit at room temperature for up to 2 hours if covered.

Make-Ahead Tips

• The batter can be refrigerated for up to 24 hours; give it a quick whisk before using.
• Cooked crepes freeze well; separate layers with parchment paper.

Frequently Asked Questions