I never met a person who doesn’t like traditional French Crepes some perfect buttery meal. These crepes are so popular in France, that they even have a day called – la Chandeleur, or also known as Crêpe day. This French holiday is celebrated on February 2nd. During this celebration, crepes are eaten for dinner. Crêpe day tradition is to after tossing crepe in the air catch it in the pan with your right hand, while holding a coin in your left. Try it, it’s not so easy as it seems. This symbolizes riches and prosperity in the year to come.
- 1 1/4 cup (300ml) milk
- 3 eggs (large)
- 2 tsp sugar for savoury crepes, or 2 – 3 tbsp sugar for sweet crepes
- 2 tbsp oil or melted butter
- 1/2 tsp kosher salt
- 1 cup (128g) all-purpose flour
- 1 – 2 tbsp softened butter (to cook)
LEMON AND SUGAR CREPES
MIXING WITH A WHISK
- Place the eggs and milk in a bowl. Whisk to combine.
- Add the oil or if you prefer butter and whisk.
- Add the all-purpose flour, salt and sugar in another bowl.
- Add about 3/4 cup of the prepared liquid and mix gently. Create a smooth paste and do not over-mix.
- Add the rest of the prepared liquid and whisk it to form a smooth batter.
- Cover it and let it rest for about 20 min. You can also leave it overnight.
MIXING WITH A BLENDER
- Add all ingredients into the blender, but add the all-purpose flour last. Blend until you have a smooth batter (several seconds).
- Cover it and let it rest for about 20 min.
COOKING THE CREPES
- Preheat a non-stick pan over medium heat.
- Brush a layer of butter on the pan. You can use a silicone brush or a butter-soaked paper towel.
- Before you make each crepe mix batter first. Pour 1/4 cup of the batter into the pan (it has to be hot), and swirl to coat the bottom. Spread the batter along the edge of the pan and only then fill the middle with the remaining crepe batter. It has to be evenly spread.
- If you love soft crepes – cook it only until they are just set at the surface and there’s no browning. Flip over the crepe gently, and cook for a few seconds on the other side (optional). After cooking a few crepes and tasting you will find what is perfect for you. Classic french crepes have to be a bit brown.
- Repeat the process until all the batter is used up.
- Stack the cooked crepes one by one.
LEMON AND SUGAR CREPES
- Place a crepe on a plate.
- Sprinkle 1 tsp of sugar over one half of the crepe and then fold over in half. Then fold into quarters. Repeat with all your crepes.
- Serve these French crepes with fresh lemon wedges (it can be squeezed over the crepes just before eating), and add whipped cream.
Sweet fillings for crepe
- Nutella and banana
- Strawberries or berries and whipped cream
- Chocolate and strawberries
- Banana and caramel/butterscotch
- Lemon curd and whipped cream
- Vanilla ice cream, toasted nuts and chocolate sauce
Savoury fillings for crepe
- Chicken and mushroom filling
- Ham and cheese
- Bacon (or ham) and eggs
- Omelette with herbs
- Sauteed mushrooms