Why publishing the French crepes recipe in the middle of the summer? Well, it’s because it’s an answer to one of my daughter. She is doing an internship on the other side of the world, in California. She is living with a really nice family there. Two days ago she texted me on WhatsApp: “There is no recipe for your crepes on the blog…” So this article is for you, but also for her. Tomorrow she’ll cook some crepes for her hosting family, and maybe for you too!
So once in my life I made crepes AND took care of weighting and writing down everything. So now, if you follow the recipe, everything will go well.
To make my crepes, I use a “biling”. It’s a 35 centimeters cast iron pan. Before, in Bretagne, the cast iron pan was built on tripods, mine is electric so very easy to use. With the quantities you’ll find, I make 15 crepes, but very large one due to the pan I use. With a regular pan, you’ll make more of those.
Here is the crepes recipe and some homemade tricks:
- 2,5 cups of flour
- 1/3 cup of sugar
- 4 eggs
- 3 tbsp of oil or melted butter
- 2,5 cups of milk
- Vanilla (1 spoon)
- 1/3 cup of rum
In a bowl, put flour, sugar, little bit of salt and mix. Break the eggs in the middle. Mix little by little and add the rum and half of the milk. Then add the oil and the second half of the milk.
Heat your pan, when it’s really hot, put a little bit of butter and then a ladle of the mixture.
I you like French crepes with jam, put them one by one in a plate and then you can put whatever you want in it when you are done.
If you like crepe with sugar, put the sugar in the crepes one by one. Cook one, put sugar in it and roll it, put it in a plate. Sugar is going to melt and your crepes will be even better.
If you want a butter/sugar crepe, here is what you have to do: When you cook your crepe, cook one side, once you’ve switch it to cook the other side, put butter on the crepe (still in the pan), sugar. Fold it as soon as it melts. Eat warm.
For a butter/chocolate one, use the same technic, replacing sugar by powder chocolate.
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