Equipment and recipe notes
♣70 minutes for the batter to rest ♣10 minutes to mix the ingredients ♣20 minutes of cooking for 25 crêpes ♣Difficulty: Medium ♣Price: Affordable
Equipment used:
(Ban the plastic if you buy new ones, but try first to reuse your tools)
- A tiny kitchen and the Breton spirit (If you do not have a tiny kitchen but a huge one, that works too, as for the rest...)
- A medium stainless steel bowl
3 quarts
- A stainless steel Whisk
- A good, reliable pan, Cuisinart "low price"
or Le Creuset "High Price"
- A dedicated spatula
not too thick
- An alimentary film made by hand, with beeswax and organic tissue
- A scale to weight the ingredients
3 quarts
or Le Creuset "High Price"
not too thickIngredients
Method
Put Celtic or Brittany music and dance around the ingredients.
Or simply prepare all the ingredients
Melt the butter over low heat until it becomes hazelnut “brown” (but not burnt, watch out) and let it cool to room temperature- In the 3-quart bowl, put the flour, sugar and salt and mix the ingredients a little by hand
- Chef's Tip: Handmix all the dry ingredients first with a wood spatula, this prevents clumps in your dough.
- Form a well in the center
- Pour in the milk, then the water, taking your time while mixing with the whisk
- Chef's anger: Never mix your dough with an electric mixer, if you want to save 10 minutes, buy a chemical powder in your favorite grocery store, you must respect each of your wonderful organic ingredients.
- Add the butter while whisking until incorporated into your mixture
- Chef's Tip: Add the eggs one by one at the end of the process, this makes it your dough smooth and supple.
- Add the eggs one by one
- 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
- Take your batter out 10 minutes before cooking in your crêpe pan
- 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.
- Put a knob of butter in your pan and heat over medium heat
- 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
- 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
- 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.
- Add simply organic sugar on, organic handmade jam, organic handmade hazelnut spread, organic handmade sea salted butter caramel
- For savoury crêpes:
- Be CREATIVE !!!
- 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.
- 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!!!!
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