Yeaahhh I am back! It’s been a long time, I know, but unfortunately I didn’t have a good start to the year. Anyway it is all in the past now, and I am ready to start baking and blogging again.
For this first recipe of the year, I am going to share with you my simple crêpes batter. Crêpes is the French name for pancakes, but they are very thin compare to them. You can eat them with a variety of fillings: sweet(chocolate spread, jam, sugar, honey…) for breakfast, dessert or snack; but also savoury for lunch or dinner(ham, eggs, cheese…)
February is officially the month for pancakes, with many celebrations around the world: chandeleur, Mardi gras in France; pancake Tuesday in Ireland, just to name a few.
So why not try this recipe for the delight of children and grown-ups.
– 250g plain flour
– 1 tablespoon caster sugar
– 3 large eggs at room temperature
– 2 tablespoons(30g) melted butter
– 500ml milk at room temperature
– a pinch of salt
Not fancy ingredients, basic one’s we all have in our cupboard, but if you want, you can add a little aroma like a good rum, vanilla extract, orange blossom water, lemon or lime zest… it’s optional.
– Melt the butter in a small saucepan, and set aside.
-In a mixing bowl, sift the flour, add the sugar and salt, and mix well.
– Stir in the eggs(you are going to have a stiff batter, is normal), then, little by little, pour in the milk, and whisk at the same time to make a smooth liquid batter.
– If you want to add an aroma, it is at this stage.
Finally whisking the melted butter.
– Leave the batter at room temperature for about 1 hour before making crêpes.
You can use your batter straight away, but it is better to leave it rest in order to have supple and non brittle crêpes.
– To make the crêpes, lightly butter or oil a frying pan(I use a pancake pan, but you can use a normal non-stick one).
When the pan is very hot, spoon a small ladle of batter into the centre of it, and tilt it to cover the bottom of the pan with the batter. Cook for about 2mn, then turn the crêpe with a spatula and cook the other side for the same time. Remove the crêpe and repeat again and again until you finish the batter.
A tip to keep your crêpes warm and moist after cooking: heat a little water to simmering in a saucepan, set a large plate on top, and when you finish with a crêpe, put it on the plate and cover with another one.
Now serve crêpes warm with your favourite filling.
If you want to make savoury crêpes, don’t add any aroma and sugar in the batter.
Enjoy pancake day