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French crêpes

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Ingredients Method

Ingredients
  

  • 500g of wheat or all-purpose flour, preferably local and ORGANIC/NON-GMO
  • 100g of unsalted butter (European style, preferably local, grass-fed and organic, or Breton if the Breton spirit has already possessed you)
  • Chef’s tip: replace half the unsalted butter with semi-salted butter for savoury crêpes, 50g.
  • 1 liter of milk (Local and organic)
  • 200ml of water
  • 8 large eggs (Local/organic and free range) NOT SURE ABOUT THE FRESHNESS OF YOUR EGGS? SEE HERE
  • 60g of organic sugar (only 40g for savoury crêpes)
  • 2 pinches of sea salt (3g max)
  • My secret: I add 5 cl of orange blossom water to the batter for sweet crêpes before cooking, yummy with 5 cl of dark rum too

Method
 

  1. Put on Celtic or Breton music and dance around the ingredients, or simply prepare all the ingredients
  2. Melt the butter over low heat until it becomes hazelnut “brown” (but not burnt, watch out) and let it cool to room temperature
  3. In the 3-quart bowl, put the flour, sugar and salt and mix the ingredients a little by hand
  4. Form a well in the center
  5. Pour in the milk, then the water, taking your time while mixing with the whisk
  6. Add the butter while whisking until incorporated into your mixture
  7. Chef’s tip: add the eggs one by one at the end of the process. This prevents lumps in your batter and makes it smooth and supple.
  8. Add the eggs one by one
  9. Let your batter rest for 10 minutes at room temperature, covered with your handmade beeswax food wrap or simply a slightly damp clean cloth, then for 50 minutes in the fridge
  10. Take your batter out 10 minutes before cooking in your crêpe pan
  11. Chef’s tip: if you want to die before your pan, never heat it without oil, butter or some other fat. If you want to heat the pan without any fat, sacrifice a little of your mixture just for heating, or a little onion or vegetables if you are cooking something savoury.
  12. Put a knob of butter in your pan and heat over medium heat
  13. When it is hot, put a ladleful of batter in the pan. Crêpes should not be thick like pancakes, but thin, though not too thin. Adjust the contents of your ladle as you go and, of course, to your taste
  14. When you can easily separate the crêpe from the pan, you can cook the other side, never more than 2 minutes. Turn the crêpe with a not-too-thick spatula, or try tossing it like this
  15. Stack your crêpes between 2 plates to keep them warm. Enjoy them warm or cold another day; they are delicious cold too, and you can keep them for 3 days maximum. Do not reheat them in a microwave, it is disgusting. Reheat only in the pan.
  16. Simply add organic sugar, homemade organic jam, homemade organic hazelnut spread or homemade organic salted butter caramel (all these recipes are coming)
  17. For savoury crêpes
    Be CREATIVE !!!
  18. Wrap your filling in the crêpe while it is still in the pan and serve immediately. Prepare your filling in advance so it is already cooked, apart from the cheese.
  19. I love mine simply with organic farm-cured cooked ham, homemade organic caramelised onion, organic cherry tomatoes, organic rocket or mesclun, and organic grass-fed Emmental cheese...
    • Pair your crêpes with a delicious ice cider or your favourite organic cider (if you are of legal drinking age in your country)
    • Pair with a delicious apple juice (alcohol-free). Organic and local, yummmmmyyyyyy!!!!