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Clatite / Crêpe

Din categoria, sa gatim simplu si gustos, va prezentam azi niste clatite, asa cum le facem noi romanii. Nu cred ca exista cititor de pe meleagurile mioritice care n-a lipit macar o data in viata lui aluatul buclucas de tavanul, peretii sau podeaua bucatariei. E foarte simplu sa faci clatite, si nici macar nu trebuie sa le intorci in aer.

Pt aluat avem nevoie de:

  • 2 oua ( asta ar trebui sa ne dea 10 clatite )
  • cam 250 gr faina ( dar poate fi mai mult sau mai putin)
  • cca. 600ml. de apa

Atentie! Nu puneti zahar in aluat pt ca va garantez ca se vor lipi.

Continuam marea bucatareala cu o tigaie de teflon, care ne va ajuta sa le facem ca la carte. Incepem prin a bate ouale cu un praf de sare, dupa care adaugam apa pana facem o zeama lunga colorata:

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Dupa aceasta adaugam faina treptat si batem bine, pt ca asa cum am spus mai devreme, cantitatea de faina va oscila in functie de zeama noastra, important este ca la final consistenta sa fie apropiata de cea a laptelui acru:

Image

Luam tigaia de telfon si o punem pe foc si adaugam jumatate de lingurita mica de ulei si o lasam sa se incinga bine

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Apoi, cu un polonic, masura imbatabila, punem aluat in tigaie si rotim tigaia pana cand aluatul acopera o suprafata cat mai mare si o lasam pe foc pana marginile se ridica

clati4

Acum luam o lingura de lemn si ridicam foaia, si o intoarcem.

Rezultatul va fi o preaminunata clatita:

Image

Umplutura poate fi aboslut orice: dulceata, nuci macinate si miere, fineti, crema de branza, ce vreti voi.

Sfat: dupa fiecare 2 clatite mai puneti cateva picaturi de ulei caci tigaia se va inginge foarte tare.

Pofta mare!

English version:

Absolutely the most simple to cook and tasty desert around here, in Romania, we present now Romanian pancakes, which are similar to the French Crêpe. I think there is no Romanian reader that hasn’t stuck at least once in his life the trouble maker dough of crêpes, on the walls,sealing or kitchen’s floor. It’s very simple to make these pancakes, and it’s not compulsory to turn them in the air like chefs do at restaurant.

For the dough we need:

2 eggs (that should give us 10 pancakes)
about 1/2lb of flour (but can be more or less)
about 1 pint or more of water

Attention! Do not add sugar in the dough because I guarantee you  that it will stick to the pan.

Continue the great cooks with a Teflon pan and a wood tablespoon to turn them, which will help us make them by the book.

We start by beating the eggs with a pinch of salt, then add water so we will have one long colored juice. After that add the flour gradually and continue  beating, the flour quantity will vary depending on our juice, but it is important that the final consistency is close to that of sour milk.
Take the Teflon pan and put it on the stoveand add half a small teaspoon of oil and let it heat up well.Then, with a ladle, the unbeatable measurement tool for these Romanian pancakes, put dough in pan and rotate the pan fast until it covers a large area. When the edges start to rise it means you can flip them with the wood tablespoon.

The cooking time is no more than 1 1/2 minute per side. You can add few drops of oil after each 2 crêpes cooked so the pan won’t heat up too much.

Enjoy!

2 thoughts on “Clatite / Crêpe

  1. Pingback: Maioneza / home made mayonnaise | Amintiri din Bucatarie

  2. Pingback: Salata de ciuperci cu pui / Chicken mushroom salad | Amintiri din Bucatarie

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