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French Crepes

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French Crepes
On Candlemas or Mardi Gras, it is common to cook Crepes in France. This tradition is immortalized in the traditional French canon. Also, the belief is that catching the crepe with a frying pan after tossing it in the air with your right hand while holding a gold coin in your left hand would cause you to become rich that year. The roundness and golden color of a crêpe resemble the sun and its rays. This symbolism also applies to the coin held in the person's hand. Source: Wikipedia
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
Crepes
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
Crepes
Ingredients
Instructions
  1. Play Brittany music and dance around the ingredients
  2. Or simply, prepare the ingredients
  3. Melt the butter over low heat until it becomes "nutty" brown (but not burnt, be careful) and let it cool to room temperature
  4. In a large bowl, put the flour, sugar, and salt and mix the ingredients a little - Chef's tip: Mix all the dry ingredients by hand with a wooden spatula, this prevents the dough from clumping
  5. Form a well in the center
  6. Pour in the milk then the water, slowly taking your time, mixing with a whisk or by hand (traditional Brittany secret) - The chef's anger: Never mix your dough with an electric mixer, if you want to save 10 minutes, buy a powdered chemical at your favorite grocery store, you have to respect to each of your wonderful organic ingredients
  7. Add the butter (melted and cooled beforehand), whisking until incorporated into your dough
  8. Pour the eggs one by one, it makes your dough smooth and supple
  9. Chef's tip: If you want to crack all your eggs first, be sure to crack them one by one in a separate container before putting them in a bowl to incorporate them one by one into your preparation. This can prevent breaking an egg or damaging one shell or contaminating others with a faulty egg, which will be easier to dispose of than broken into the other 8 or more. No mess!
  10. Put a knob of butter in your pan and heat over medium heat
  11. Chef's tip: If you want to die before your pan, never heat a pan without oil, butter, or fat, if you want to heat the pan without fat, sacrifice a little of your preparation just for heating or in general just a little onion or vegetables if you are preparing something salty
  12. Remove excess butter with a cloth and set aside to grease your pan as needed
  13. When the pan is hot, pour a ladle of batter into it, the crepes should not be thick unlike pancakes, they should be thin but not too thin, adjust the content of your ladle as you go, to your taste, turn the pan from left to right so that your dough spreads out over the entire space
  14. When you can easily separate the crepe from the pan, you can cook the other side, never more than 2 min, turn the crepe with a not too thick spatula, or try to sauté your crepe while holding a coin in your left hand. (To be rich all year round).
  15. Reserve your crepes on top of each other between 2 plates to keep them warm, to enjoy hot immediately or to keep cold for another day, they are delicious also cold and you can keep them for up to 3 days, do not reheat them with a microwave is disgusting. Reheat only in a pan.
  16. Simply add organic sugar, organic artisan jam, organic artisanal hazelnut spread, organic handmade salted butter caramel...
  17. For the savory crepes, be creative!
  18. Place your preparation on a half of a previously cooked crepe and serve immediately, prepare your filling in advance so that it is already precooked, apart from the cheese.
  19. I love my savory crepes simply with ham, and caramelized onions, cherry tomatoes, arugula salad or Mesclun, cheese (cheddar or Swiss), salmon, spinach... Not all together, of course!
  20. Enjoy your crepes with a delicious ice cider or your favorite cider (if you are of legal drinking age in your country) Otherwise, enjoy them with a delicious apple cider juice (alcohol-free) Yummmmmyyyyyy organic and local !!!!

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