As promised in my previous post (La Chandeleur – Please don’t call it pancake day…), here is my favorite crêpe recipe, perfect for “La Chandeleur”, or for Valentines Day. You can add a little orange flower water for extra flavoring if you like.
Girl Gone Gallic Crêpes
2 cups all-purpose flour (250 gr)
Pinch of salt
2 cups water (1/2 litre)
½ stick melted butter (50 gr)
√ Mix together flour and salt in bowl.
√ Whisk together water and eggs.
√ Add flour mixture to egg mixture and whisk until smooth.
√ Stir in melted butter.
√ Let mixture rest at least 30 minutes, or overnight.
Cooking crêpes is very similar to cooking up a batch of pancakes, except they’re thinner :
♥ Heat nonstick frying pan to medium high heat (use a crêpe pan if you have one).
♥ Coat surface evenly with a small pat of butter.
♥ Add 1 ounce of batter and swirl to spread evenly – they should be quite thin. I use a Pyrex measuring cup to pour the batter; it’s easier, less messy, and more precise.
♥ Cook until edges start to dry and brown, and then flip over. For those of you that are adventurous and more coordinated than I am, a flick of the wrist should send it flying up – over – and right back squarely into the pan (or for me the top of my head).
♥ Finish cooking the second side for another 30 seconds or so.
♥ Remove from pan, spread with BUTTER, then sprinkle with sugar or spread with jam and eat immediately.
Here’s a quick video tutorial on cooking crêpes that I made for my “Orange & Saffron Provençal Crêpes“:
The recipe makes about a dozen crêpes (but I usually double the recipe as Ican easily eat three or four all by myself).
-Girl Gone Gallic