Crepes

February 03, 2017

Crepes

On February 2nd, "La Chandeleur" is celebrated in France. In other words, it is Crepe Day! Everybody makes homemade crepes that day; I promise this is true and it's great. Crepes can be disappointing; often times, they are expensive and just taste okay so I hope you try the homemade version. It is easy to make and with ingredients that you most likely already have in your pantry. The one point to note for impatient foodies is that you will need to let the batter rest for one hour before cooking your crepes. It takes planning to satisfy one's sweet tooth!

This recipe below is from an Instagram post by Estelle Tracy (@estelletracy).

Ingredients (for 6 crepes)
~1 cup (leave 1/4 inch empty to the top), Francine flour
1 egg, whisked
1/2 cup, 2% milk
1/2 cup, water
1 tablespoon, non-salted butter

1. Place the flour in a large bowl.

2. Make a small hole in the middle of the flour, and drop the egg in the middle.

3. In another bowl, stir the milk and water together.

4. Little by little, incorporate some of the milk/water mix into the flour/egg bowl, and use a spoon to incorporate the milk/water into the batter.

5. After you've added about 1/2 of the mix/water into the batter, continue to incorporate the rest, but use a whisk until the batter is homogeneous.

6. Melt the butter and add it to your batter.

7. Let this batter sit for at least 1 hour at room temperature.

8. Once ready, oil a crepe pan (or use PAM) and start to cook your crepe on medium heat. It takes about a minute per side.

9. Enjoy your crepe! 

What should you put on your crepe? So many choices!
- Organic raw sugar and butter
- Organic raw sugar and lemon juice
- Melted dark chocolate (can also add almonds & whipped cream)
- Raspberry or strawberry jam
- Cookie butter
- Dulce de leche

Crepes are best cooked "a la minute" as reheating crepes make them harder. You can keep the uncooked batter for a day in your fridge covered with saran wrap.

Let me know how you enjoy your crepes!




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