A French recipe, through the eyes of a native
about Anne’s crêpes
I don’t put any sugar in my crêpe recipe. That allows me to use the leftover batter for savory crêpes, stuffed with cheese, ham, veggies, whatever is getting oldish in my fridge. For sweet crêpes, I make a whole batch at once, and I sprinkle sugar over each crepe when it is finished. It melts on the hot crepe and become kind of a syrup. Miam miam… delicious !
I use the leftover batter for savory crêpes.
preparation
- Get ½ stick of butter to room temperature to butter the crepe pan
- It’s best to do the batter at least an hour before. It takes about 5 minutes to make the batter
- Cooking time: 3 minutes per crepe
ingredients
- 2 cups of flour
- 2 large or 3 small eggs
- 2 cups of milk
- a spoonful of vegetable oil (NOT olive oil)
- a pinch of salt
utensils
- a mixing bowl
- a whip or wooden spoon
- a crepe pan or a saute pan
that has a coated surface
- a ladle
to scoop the batter into the crepe pan
- a cloth with butter to butter the crepe pan before each crepe
recipe
Mix flour and salt. Add eggs and then milk. The batter must be pretty liquid. Let sit for an hour or over night.
Heat your pan. Butter the crepe pan. You know the pan is at the right temperature if the butter froths. Pour about 1/8 cup of batter – it depends on your pan size and on your taste in crêpes – in the pan. Turn your pan so the batter covers the whole pan. Let it cook for 1 or 2 minutes. Shake it off the bottom of the pan, and flip it. At first, you might want to use your 2 hands and work up to the flipping part later.
Bon Appétit !
Related: Chandeleur Tradition – Other Recipes – la chandeleur
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