Metric:
1Lt. Milk
500gr Flour
6 Eggs
80gr Butter
Salt
( just a pinch )
TRADITIONAL FRENCH RECIPE: Crêpes are especially popular throughout France. The common ingredients include flour, eggs, milk, butter, and a pinch of salt. Crêpes are usually of two types: sweet crêpes (crêpes sucrées) made with wheat flour and slightly sweetened; and savoury galettes (crêpes salées) made with buckwheat flour and unsweetened.
The name "galette" came from the French word galet ("pebble"), since the first gallettes were made on a large pebble heated in a fire. Batter made from buckwheat flour is gluten-free, which makes it possible for people who have a gluten allergy or intolerance to eat this type of crêpe. Mille crêpes is a French cake made of many crêpe layers. The word mille means "a thousand", implying the many layers of crêpe.
Another standard French and Belgian crêpe is the crêpe Suzette, a crêpe with lightly grated orange peel and liqueur (usually Grand Marnier) which is subsequently lit upon presentation.
In France, crêpes are traditionally served on Candlemas (La Chandeleur), 2 February. This day was originally Virgin Mary's Blessing Day, but became known in France as "Le Jour des Crêpes" (literally translated "The Day of the Crêpes", but sometimes given colloquially as "Avec Crêpe Day" or "National Crêpe Day"), referring to the tradition of offering crêpes. The belief was that if you could catch the crêpe with a frying pan after tossing it in the air with your right hand and holding a gold coin in your left hand, you would become rich that year.
The roundness, and golden color from being fried in butter, of the crêpe resembles the sun and its rays. This symbolism also applies to the coin held in the person's hand.
Traditional Preparation
Crêpes are made by pouring a wheat batter onto a frying pan or flat circular hot plate, often with a trace of butter or vegetable oil on the pan's surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula or trowel.
The consistency of the batter cannot be too thick, nor can the pan be too hot. In either of these instances, the crêpe could be ruined with lumpiness or tears. Cooking may take 30 to 60 seconds until the cooked side looks like the surface of the moon, then it is turned over to cook the other side; one can flip it in the air by swinging the pan (air flipping). Because the outside of the crêpe is more attractive, they are typically never served inside out.
Sweet crêpes are generally made with wheat flour, while savory crêpes are made with non-wheat flours such as buckwheat. Batters can also consist of other simple ingredients such as butter, milk, water, eggs, flour, salt, and sugar.
Common savoury fillings for crêpes served for lunch or dinner are cheese, ham, and eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products. The fillings are commonly added to the center of the crêpe and served with the edges partially folded over the center.
When sweet, they can be eaten as part of breakfast or as a dessert. They can be filled and topped with various sweet toppings, often including Nutella spread, preserves, sugar (granulated or powdered), maple syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits or confiture.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Makes: 12 Crepes |
Ingredients:
| Conversions |
Directions:
01 - In a bowl, mix the Flour and the Salt.
02 - Pour the Milk in while whisking the mixture. Mix untill you break all the lumps.
03 - Once the Flour and the Milk are well combined, in a second bowl, beat the 6 Eggs together.
04 - Add the Eggs to the Flour and Milk mixture.
05 - Cover the mixture with a clean tea towel and let it rest in a cool place for about a 15 minutes at room temperature.
06 - Melt the Butter and mix it to the batter.
07 - Butter a large pan and place it on a low heat.
08 - Pour some Batter in the centre of the pan, lift and rotate it to spread the Batter evenly over the entire surface of the pan, and wait till it dries and turn brown.
09 - Using a long thin spatula, turn the Crepe on the other side.
10 - Once both sides of the Crepe are brownish, move it to a plate and top with ice cream, nutella or any other thing you like.
Notes:
- Make sure you use all the Batter. Check the date of the Eggs you have used, and if you can, store the Batter in the fridge, in a sealed container, for a day.
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| Written by: Uncut Recipes | Disclaimer |
December 20, 2019
This is a great recipe! thanks! I've always added water but here only milk. I'll use this recipe for my French class.