Crepes are pancakes French cousin! 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 cup of milk (250 ml)
- 1/2 stick of butter (60g)
- 3 eggs
- 1 cup of flour (125g)
- 2 tbsp of granulated sugar (25g)
- 1 pinch of salt
Preparation of French crepe
- Heat the milk and butter gently until the butter is melted.
- Allow the mixture to cool.
- Meanwhile, beat the eggs with a fork.
- Add the flour, sugar and salt, and mix.
- 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), or a crepe pan especially hot!
- With a ladle, pour batter on the hot pan. With a spatula, peel off the edges when cooked. Turn over and finish cooking until golden brown. Put in a flat plate.
For an even easier version of these crepes, 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 …