Crêpes
Photo: David Monniaux, CC BY-SA 3.0
Crêpes are thin French pancakes made from a runny batter of flour, milk and eggs, and they come from Brittany, where they are traditionally served with cider. The batter needs a long rest so the gluten relaxes, which gives a tender, lacy result. A drop of water on the hot pan tells you when to start. Fill them sweet with lemon and sugar, or savoury with chicken and broccoli.
Instructions
Pile the flour in a large mixing bowl and press a well into the middle. Add the eggs, the oil or melted butter, the salt and a splash of the milk to the well.
Stir by hand, drawing the flour in gradually, until you have a thick paste. Pour in the remaining milk a little at a time, mixing well so no lumps form.
Let the batter stand, ideally for several hours, so the gluten can relax. This rest matters a great deal for the texture of the finished crêpes.
Heat a crêpe pan or skillet, preferably non-stick. Flick in a drop of water to test it: if it sits still the pan is too cold, if it vanishes at once it is too hot, and if it dances across the surface the pan is ready.
Grease the pan lightly with butter and pour in a small amount of batter. Tilt the pan right away so the batter spreads into a very thin layer.
Cook for 30 to 60 seconds, until the top looks set and the underside is dotted like the surface of the moon. Flip the crêpe, either with a spatula or by swinging the pan, and cook the second side briefly.
Serve the crêpes with any of the fillings listed, such as sugar and lemon, jam, spreads, fruit or cream. Fold them into triangles or roll them up around the filling.
Make it personal.
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