Les crêpes
Crêpes are versatile, and can be eaten sweet or savory. Growing up, we ate them sweet about 90% of the time! We still do!
They are a great treat on Sunday afternoons, or for Le goûter (a little snack at 4 o’clock).
Like anything else surrounding food in France, the process of making them, and eating them is an event.
I remember, that my grandmother would pull out her crepiere, and her homemade batter, and make them one by one, while we all waited in anticipation.
We would pull out all of the fixings; Nutella, sugar, various jams, and even chantilly!
Nutella filled crêpes were a big hit with all of us kids, while the adults often chose to use a sprinkle of sugar instead.
The following crêpe recipe was handed down from my grandmother, to my mother, and now to me. This is the recipe that we always use in our family. It is delicious, and authentically French.
*This recipe requires the batter to “rest” overnight. So, you’ll need to plan ahead.
Les Crêpes
Equipment
- Crepiere or flat skillet or griddle
- Crêpe spreader and spatula
Ingredients
- 400 g flour sifted
- 1 pinch salt
- 4 eggs beaten
- 0.75 liter whole milk room temperature
- 2 tsp vegetable oil melted
Instructions
- In a large bowl, mix together the flour and salt. Set aside.
- In a separate bowl, beat the eggs.
- Add the milk to the eggs, and mix well.
- Make a "well" in the center of the flour and salt mixture.
- Pour the egg and milk mixture into the well, and mix, with a whisk, until there are no lumps remaining.
- Mix in the vegetable oil.
- Optional: Add 2 tbsp. of rum, or grated lemon peel.
- Cover the mixture, and allow it to rest in the refrigerator overnight.
- When you are ready, use a ladle to spoon about 1/2 cup of mixture onto the creperie, or skillet.
- Working quickly, use a circular motion to spread the crepe mixture into an even layer.
- Allow the crepe to cook until firm on one side.
- Using the crêpe spatula, gently flip the crêpe over to cook the other side.
- Once cooked through, remove from creperie, and add your favorite filling.
We used a crepiere to make our crêpes, but, this will also work with a large, flat skillet, or griddle.
You’ll notice in my pictures, that we roll our crêpes. We have always eaten them this way. Some people fold their crêpes in quarters.
Whichever way you choose to eat them, they will taste just as delicious!
Bon appetit!
