Crepe are 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.
Meanwhile, beat the eggs with a fork.
Add the flour, sugar and salt, and mix. Add your aroma (cointreau, grand marnier, vanilla, rum, you to see)
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 especially hot!
Put a ladle of dough. Peel off the edges when cooked. Turn over and finish cooking until golden brown. Put in a flat plate.
Finally, to assure you prosperity and success, the tradition of the candlestick wants that one blows up his crepe with a piece of gold in the hand. (I do not have a gold coin at home, that’s why I’m still poor …)
Of all the crepe recipe I’ve tried, it’s my favorite! And you, what is your favorite crepe recipe?
To taste with chocolate, caramel with salted butter, jam, vanilla sugar, honey …
I made variants with orange blossom and with big marnier to perfume.