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
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.
![[FR] ◾️ Concours ◾️ – Est-ce que cela vous dirait de déguster un authentic souper italien pour deux signé il forno ? Aperobox avec charcuterie et fromage italien, 500 gr de ravioli ricotta et épinards maison, sauce tomate maison et 2 tiramisù... Un vrai régal ! Que peut-on rêver de mieux ?
Pour participer, il suffit de :
1-S’abonner à @frenchgirlcuisine
2- S'abonner à @il_forno_lausanne
3-Taguer dans les commentaires la personne avec qui vous souhaiteriez partager ce repas.
4-BONUS : Dites-moi quels sont vos raviolis préférés?
Le concours prendra fin samedi 27 février à minuit et est ouvert à toute personne pouvant retirer son prix dans leur take away de Lausanne. Bonne chance à tous.
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[EN] ◾️ Contest ◾️ - How would you like to enjoy an authentic Italian dinner for two signed il forno? Aperobox with Italian cold meats and cheese, 500 gr of homemade ricotta and spinach ravioli, homemade tomato sauce and 2 tiramisu ... A real treat! A dream comes true.
To participate, all you need to do is:
1- Subscribe to @frenchgirlcuisine
2- Subscribe to @il_forno_lausanne
3- Tag in the comments the person with whom you would like to share this meal.
4- BONUS: Tell me which are your favorite ravioli?
The contest ends on Saturday February 27 at midnight and is open to anyone who can collect their prize in their take away in Lausanne. Good luck to everyone.
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Thank you for this delicious recipe. I hope I can do it by myself.