Veglog

French Crêpes

Author: Susan Hurtley · Date: August 08, 2007

These are the crêpes I learned to make in France. They make them larger than we do here, add sprinkled sugar, jam, or Nutella (chocolate spread).

In England, they make them smaller (same batter but they call them pancakes) sprinkle on the sugar, then add the fresh juice of an orange or lemon, and roll them up, so delicious.

Maple syrup is always an option.

Ingredients

• 1 egg (free range)
• 1/2 cup of flour (unbleached)
• 1/2 cup and 2 tablespoons of milk
• Pinch of salt
• 2 tablespoons of melted butter

Preparation

1. In a large bowl, whisk the egg, then alternatively add the flour with the milk (about a third at a time) into the bowl and whisk it smooth each time.
2. Add the melted butter at the end. If possible, let sit for an hour covered in the fridge.
3. In a frying pan, melt a little bit of butter, and get the pan quite hot, add a thin layer of the batter (best if in a measuring cup with a spout) and swirl to cover bottom of pan in a thin layer. Crepes are ready to flip very quickly. Add a bit of butter every now and again to the pan.
4. Keep warm on a plate with foil, over a pan of slightly simmering water.