Crepe is the French word for pancake. However they are not exactly the same.
Crepes are much thiner and much larger. You can eat the crepes at breakfast or for a snack. In France, we traditionally cook crepes at chandeleur (Candlemas) February 2. It is known as the crepe day! It is very easy to cook. And for a gourmet touch, you can add salted caramel, chocolate, sour cream, cooked apple, well, whatever you want!
Ingredients for 10 crepes
- 1/4 liter of milk
- 60 g butter
- 3 eggs
- 125 g flour
- 20 g caster sugar
- 1 pinch of salt
- Flavors according to your taste: vanilla, beer, orange blossom water, …
Preparation of French crepe
Heat the milk and butter gently until the butter is melted.
Allow the mixture to cool.
Finally, once the butter / milk mixture is cold (or at least lukewarm) add it.
For cooking, nothing more simple: A skillet very lightly oiled (with paper towels), and a crepe pan especially hot!
For even best results, use a crepe maker.
Put a ladle of dough. Peel off the edges when cooked. Turn over and finish cooking until golden brown. Put in a flat plate.
For an easier version of these crepe, try our crepe baking mix!
Finally, to assure you prosperity and success, the tradition of the candlemas wants that you flip your crepe with a piece of gold in the hand!
Enjoy with chocolate, salted caramel, jam, vanilla sugar, honey ...
Of all the crepe recipe we've tried, it's our favorite! And you, what is your favorite crepe recipe?