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
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Ingredients
- 500 g All-purpose wheat flour Preferred local flour Organic and non-GMO
- 100 g unsalted butter European style, preferably local, and organic
- 1 liter milk Organic and local
- 200 ml water
- 8 eggs local / organic free range
- 60 g sugar Organic
- 2 pincées salt Sea Salt
Ingredients
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Instructions
- 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
- 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!
Recipe Notes
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