French Crêpes

oui oui

I grew up eating a lot of crêpes; my step-mother was born and raised in Bretagne, which is the region where crêpes originated, which led to many dinners being crêpes! I go back and forth between multiple recipes, but this is the one that I am currently using; it makes for thick enough crêpes and a crispy edge, both of which I love!

Crêpes

Ingredients :

• 4 eggs

• 70g unsalted butter - melted

• 270g all-purpose flour

• 40g white sugar

• 460ml whole milk

• a dash of beer or rum - optional ( please, trust me and add rum to your batter, it is so incredibly delicious! and that is coming from someone who hates alcohol )

Method :

1. To a large bowl, add the flour, dig a little hole in the middle of it ( like a volcano ), and add the eggs

2. Start mixing, obviously, it will be very thick and sticky, but we are slowly going to add the milk, pour, mix, pour, mix

3. Once the batter is smooth, melt the butter and add it in, as well as the sugar and the optional alcohol

4. Mix until combined

5. Heat a crêpes pan ( I strongly suggest investing in a crêpes pan as it is really tricky to achieve a proper result without one, not impossible, but tricky ).

6. Once the pan is hot, lower the temperature a bit and pour your first crêpes. Now, what I do for crêpes, I pick a spot on the edge of the pan, and I pour the batter on that exact spot while I twist the wrist that is holding the pan to cover the whole pan with batter, forming our first crêpe

7. Repeat until the batter runs out

If that explanation is not enough, you might need a visual. I am sure that there are plenty of videos on the internet showing you how to do it; it is very easy to achieve.

My favorite ways to enjoy crêpes are :

• Butter and freshly squeezed lemon juice!

• Sugar and cinnamon

• Salted Caramel - probably my favorite?

• Nutella - can’t beat a classic!

• With cheese and an egg - for my savory people

Love, Marcia.

Here are some old pictures of mine from Bretagne, where I have spent a lot of my youth.