French-style crepes

Crêpes Recipe

If you talk to anyone who has had the pleasure of eating at our house they will tell you that my husband makes fantastic crêpes, and, alas, he does not reveal the recipe. So, I turned to my trusty Mastering the Art.

1 cup cold water
1 cup cold milk
4 eggs
1/2 tsp salt
1 1/2 cups flour
4 tbsp melted butter
  • Blend the first 4 ingredients
  • Add the flour, and then the butter and blend until there are no lumps.
  • Let sit for around 1/2 hour.
  • Oil or butter your frying pan and heat at moderately high.
  • When the pan is just beginning to smoke pour 1/4 cup batter into the frying pan.
  • Immediately lift the pan up and tilt it on all angles so the batter spreads out thinly along the bottom of the frying pan.
  • Cook for about a minute and check the bottom of the crêpe.  If it is a nice brown, turn the crêpe over.  You can do this with a fork, spatula, or as suggested by MTA your fingers.
  • Brown lightly for about 30 seconds on the other side.
  • Proceed one by one with the rest of the batter.
French-style crepes
Crepes for Breakfast
Notes: One side of the crêpe will be much darker than the other (as can be seen in the photo above).  You can keep the crêpes warm in an oven set on low.  According to the cookbook crêpes freeze but I’ve never bothered.  As you can see from above, we eat our crêpes usually with maple syrup and strawberries.  We have been also known to go for the ham, cheese and maple syrup option which is great too.

Arguments for making crêpes the National Dish of France:

1. I have put my husband through food hell with these last few dishes, and I thought he deserved a break.

2. To be fair, crêpes did come up a fairly large number of times as France’s national dish during my internet research, although perhaps Pot au Feu came up a few times more 🙂

3. It’s hot – I don’t really feel like sitting inside watching boiling meat.

4. Crêpes are a household favourite and we have them nearly every weekend. For once, this meal was a pleasure to eat and as a super bonus – it was my husband that made it!

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