Basic French Crepes Recipe

By chance, as many other times, I discovered that the 2nd of February is the day that everybody in France have to eat crepes. It is the celebration of “Chandeleur ” or “le jour des crêpes ” (the National Crepe Day). My first 2nd of February I entered the company restaurant with some difficulties since there was a long queue from the crepe stand placed for that jour to the main door. According to French pagan tradition, the shape of crepes evokes the Sun and in the past people ate crepes hopint that will bring a warm spring and therefore prosperous harvests at the end of the season. Today eating crepes the secon dof Febraury is a call for luck for the remainder of the year. There’s even some particularities about how to make crepes to bring us good luck: you have to cook it only with your right hand… in the other you have to have a piece of gold or a coin… the way you flip the crepe and how it falls on the pan is roughly the amount of good luck you will have… Anyway… what really matters is to gulp down a good crepe.

Taking advantage that 2nd of Febraury is coming again, and taht everyone in France including myself, rush for crepes, even if they are consumed anytime in the year, I think is a good opportunity to post the recipe for French crepes, both sweet or salty recipes. It is very easy. It only requires to mix, to let it sit, and “to crepe”. Although the first crepe is likely to be ugly, or less nice, depending on your point of view, the rest are made with an incredible easiness… I really recommend you to not to use any kind of premade mix, except if some supernatural force dictates you that mixing by yourself flour, eggs and milk in a bowl is an aberration against nature. If not, you should sift some flour of good quality, break some eggs and bring in your best milk. There is no comparison. The flavor of a crepe depends a lot on the quality of these three key ingredients, plus any other flavor shot that we can use, such as rum, orange, coconut , vanilla…
Finally , just to mention that when I want to eat crepes for dessert at home, I prepare the mix just before sitting at the table. Thus, the mix can sit while I eat and we do a little break before dessert while I “crepe”. Freshly made is like they taste the best .

Basic French Crepes Recipe

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Autor: Damián Serrano
Personas: 4 Tiempo: 45m Dificultad: Fácil

Ingredientes

• 75 g of wheat flour
• 1 medium egg
• 15 g of sugar (for sweet crepes only)
• 200 ml of whole milk (or 125 ml of milk and 75 ml of beer for salty crepes)
• 15 g of butter
• Optional flavor shots: 1 dash of rum or any other liquor, vanilla, orange zest …

Elaboración

1. Melt the butter in a small pan over low heat until it starts to get a little brown (hazelnut butter) and reserve .
2. In a bowl, sift the flour and make a hole in the center.
3. Add the sugar, some salt and the whole egg in the hole and mix thoroughly with a whisk.
4. Stir in the milk gradually and continue mixing .
5. Then, add the melted butter and mix.
6. Let the mixture sit for a minimum of half an hour .
7. In a crepe pan, very hot over medium-high heat, add a little butter and spread it well with a brush .
8. Take the pan with one hand, and with the other add a scoop (75 ml) of the mix and quickly move the pan to spread it throughout the surface .
9. Brown it for one minute or so, until your liking.
10. Flip the crepe with a wood spatula. Check, previously with the spatula, that the crepe is not stick on the pan.
11. Brown the other side to your liking.
12. Repeat steps 7 to 11 until the mixture is finished.

 

HINTS , TIPS AND TRICKS

• For the crepes with sugar, the basic recipe, sprinkle with sugar just before flipping it. Thus the sugar will melt while you finish the other side.
• For salty crepes, do not add sugar, obviously,  and replace some of the milk by beer. You can garnish them with ham, cheese , vegetables or any other ingridients you like. Even an egg.
• Other fillings for sweet crepes :  jam, chocolate and hazelnut cream, whipped cream, caramel, chestnut cream…

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