14 February 2015

French Crêpes

Thin, sweet and divine, these authentic French crêpes are a breeze to make and perfect for breakfast or a parisienne snack. 


There are so many recipes for crêpes; the french crêpes, English pancakes which are actually crêpes and the crêpes that aren't crêpes at all. So, I decided to make up my own recipe, as I always do, to add to the 593605638503 x 10*9 out there.

Welcome recipe 593605638504 x 10*9 for the humble crêpe to the world! 



So, Happy Valentines Day. Hope you have one filled with happiness and spend it with the ones you love. We don't really celebrate Valentines Day but I see it as an excuse to make a sugary and decadence breakfast or a luxurious cake.  

I have been trying to make an authentic crêpe recipe for a long time and that trip to Paris encourage me to stick at it. French crêpes, compared to other recipes, normally contain more eggs and a lot more sugar. The best way to find a good french, or any other foreign recipe, it to search for it in it's native language.

For example, to find a truly french crêpe recipe, you would search " crêpe recette". The only thing is that then all of the results are in French but hey, that's the charm! 

And I am going to be munching a lot more crêpes and "gaufres" in a couple of week!



Crêpes are so easy to make, I mean, you could make them in your sleep! Pop all of your ingredients into a blender and whiz for about 30 seconds until the batter is smooth and speckled with vanilla. 

I choose to use 1/2 a vanilla pod to give the batter a wonderful taste of fragrant vanilla and the little speckles of black seeds makes me happy. Feel free to omit the vanilla pod and just use 1 tsp. to 1 tbsp. of vanilla - the 1 tbsp. amount would be sheer luxury if you are crazy about the sweet spice.

Next just sieve your batter. Wait, sieve the batter?!? 

Yup, I have not gone crazy, trust me! Sieving the batter makes it incredibly smooth and removes any lumps of flour. An easy step which makes a world of a difference. 





Another crucial step is to rest your batter for 30 minutes to an hour to allow the gluten proteins in the flour to relax and tenderise, not giving you tough and chewy crêpes, yuck! Plus, when you rest the batter, you can prepare the toppings for your delightful breakfast.

I just topped these crêpes with simple lemon juice and sugar as this is my favourite topping that remind me of France. However, my cousin's favourite toppings are Nutella, mini marshmallows, banana and whipped cream! 

Top with anything you fancy. I haven't specified any toppings in the recipe as, with this recipe, it is really up to you. However, I wouldn't eat the crêpes plain, I recommend a topping, may it be simple or over the top. 


And by the way, I pronounce crêpe as "krep", not "krape". What about you, are you a krep or krape person?

And, I said crêpe 26 times in this post! 





French Crêpes 
Posted by Eve 
Makes 24
Ingredients 
  • 225g plain flour
  • 3 tbsp. caster sugar 
  • 450ml milk, I used semi skimmed 
  • 3 eggs, at room temperature 
  • 3 tbsp. oil, I used sunflower 
  • 1 tsp. - 1 tbsp. vanilla extract or 1/2 vanilla pod, seeds only 
Method 
  1. Put all of the ingredients into a blender and blend until smooth, about 30 seconds. The less you blend it, the better. 
  2. Place a sieve over a bowl or jug and sieve the batter into the bowl or jug to remove any lumps. Cover the sieved batter with clingfilm or a tea towel and leave the batter to rest for 30 minutes to an hour at room temperature. 
  3. When ready to cook the crêpes, heat a mon-stick frying pan on medium heat and grease with a little bit of butter. Pour about 40ml - 60ml of the batter into the hot pan and swirl it around to spread the batter evenly over the base. 
  4. Cook for 1 minute until the bottom of the crêpe is golden brown. You don't need to flip the crêpe for it to cook, you can cook it on just one side. However, if you do flip it, cook for another 30 seconds until golden.  
  5. Once the crêpe is cooked, either place on a plate to get topped or add the toppings to the crêpe on the pan. Fold or roll up the crêpe to serve.

Enjoy!


Serve these crêpes straight away. Leftover batter can be stored in the fridge for up to 2 days but bring to room temperature before using. 

2 comments:

  1. We used to make crêpes in French class on special occasions :D
    I definitely want to make them again using your recipe this time - looks so yummy! ♥

    http://la-fille-lumineuse.blogspot.de/

    ReplyDelete
    Replies
    1. Thank you Lena, sadly, we never got to make them in our french class, you are so lucky!

      Delete

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