Basic French crepe recipe with technics to avoid lumps

Crêpes for us that’s a whole story. My grand-parents from my mother side come from Brittany the French region from where crepes are from. They were always speaking Britan language together, so we couldn’t understand a word of what they were saying. My grandma learned french at school around 7 years old. She came from a familly where sweet or salty pancake were made of white flour. She always told me that at her place, buckwheat flour were only to make kig ha farz (Britain couscous) but definitely not for salty pancakes.

But a nice recipe of French pancake to share with … she doesn’t have any. She just does it like that. As she was feeling the day. However as soon as I left home, she gave me one of her pancake pan (tin and flat pan) because live without crepes, that’s definitely not a life.

Below I am sharing with you a basic crepe recipe. The one I normally use knowing that I always change or add something, like my grandma depending on the mood. Together with three different technics to avoid lumps.

French crepe pastry recipe

a French girl cuisine

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Basic

Cuisine French

Servings 4

Ingredients

  

• 250 gr. of flour
• 3 tablespoons of sugar
• 1 pinch of salt
• 3 eggs
• 40 gr. of melted butter or 2 tablespoons of grape seed oil
• 5 dl. of fat milk
• 1 pancake pan

Instructions

 

My grandma technic

• Pour in a large mixing bowl flour, sugar and salt.
• Mix and make a hole.
• Add eggs. And mix with a wooden spatula with a hole inside. Dip the spoon into the mixte, scrap bottom and bring up the spoon. This up and down mouvement will aerate the dough. Repete the moouvement until you get a homogeneous pasty (sweating a lot). THat’s the most important part to avoid lumps.
• Add butter. Mix. And pour milk little by little using the same mixing method.

Clémence’s technic

• Mix all ingredients as you manage to do it and if you get lumps use your hand mixer to remove them 🙂

rd technic

• Place all ingredients in your kenwood cooking chef. Add the cover and use it to the maximum speed until you get a homogeneous paste.
• Last but not least, this is for everybody now. Leave dough to rest at least one hour in your fridge. Heat your pan, add some oil or butter (depending on your cholesterol level) on the pan using some paper towel. Pour a laddle and cook each side depending on the thickness of your crepe. Repete until you do not have any dough left.
• Sometimes I also use spelt flour to make crepe however the dough is less easy to work with.