French Recipe: Crêpes

Difficulty : Easy
Preparation : 10 min
Cooking: 15 min
Serves 4

250 g of flour
4 eggs
1/2 l of milk
1 pinch of salt
2 tsp. of sugar
50 kg of melted butter

First, put some flour in a large bowl and add salt and sugar.

Pour the eggs in and gently beat the mixture with a fork.

Begin to gently incorporate the flour with a wooden spoon.

When the mixture becomes thick, add cold milk little by little, you can use a whisk but always gently to avoid lumps.

When all the milk is mixed in, the batter should be fairly fluid. If it seems too thick, add some milk.

Add the melted butter, mix well.

Cook the crêpes in a hot pan.

Pour a small ladle of batter into the pan, make a rotating movement to spread the dough over the entire surface.

Put on the fire and when the sides of the crêpe turns slightly pink, it is time to flip it around.

Cook for about a minute on this side and your crêpe is ready!

Sprinkle your crêpe with sugar or cover with chocolate and enjoy!

We often eat crêpes for Candlemas, a traditional festival on 2 February that is very popular in France. This day is also known as Crêpe Day!

There are two types of flour that you can use: Sarrazin flour and wheat flour. Some will tell you that it is sacrilege to eat savoury crêpes with wheat flour. Others are less demanding and will eat crêpes made with either.

The Crêpe Suzette was invented in 1903 by the “king” of French chefs, Escoffier, and for the first two decades of the 1900s was considered to