Crêpes

A Brittany Sweet Pancake Delight

Brittany Crepes


Brittany Crêpes are basically very thin wheat flour pancakes with a sweet filling of fruits, syrups and cream.


Common batter ingredients include flour, eggs, milk, butter and a pinch of salt. Once filled they are either rolled up or folded into triangles.



The pancakes are made by pouring a thin batter into a hot greased frying pan and spreading the batter evenly over the surface of the plate by tilting and rolling the pan.


Traditionally crêpes are served with cider in Brittany.

Recipe

Very easy, makes about 20 sweet crêpes:

Ingredients

  • 1 cup (230ml) plain flour
  • 1/2 cup (115ml) milk
  • 4 eggs
  • 2 tbsp (15ml) oil or melted butter
  • 1 pinch of salt
Variation: For a sweeter recipe add 2 tsp sugar and 1 tsp vanilla.


Preparation

  1. Sift the flour into a mixing bowl and make a well in the centre.

  2. Add eggs, oil or butter, salt and a dash of milk.

  3. Mix and slowly incorporate the flour, until you get a thick paste. Continue mixing and slowly add the rest of the milk, mix well to avoid making lumps. You may add a bit of liqueur (traditionally brandy or fleur d'oranger) for more taste.

  4. Heat a crêpe pan (non-stick recommended), grease it with some butter, and pour some batter while rolling the pan to make the crêpe as thin as possible. A drop of water can be used to test the pan temperature: too cold, and the water will sit on the pan, too hot and it will vanish immediately. At the right temperature, the water will seem to "dance" on the pan.

  5. Cooking may take 30 to 60 seconds until the cooked side looks like the surface of the moon, then turn it over to cook the other side; with some practice, you can flip it in the air by swinging the pan. (see instructions below)

Serve with any of the following ingredients and some castor sugar to make tasty fillings:
  • Fruits and berries in season
  • Chocolate sauce and maple syrup
  • Nutella
  • Whipped cream
  • Cream cheese
  • Lemon cream
  • Chopped nuts

Air-flipping: The best pan for this method is a non-stick pan.

Loosen the pancake with a normal turner, so that the pancake slides freely. Take hold of the pan with both hands and rapidly move the pan away from you, then up, then back just a bit toward you, and then very rapidly downward. Catch the pancake in the pan.

You have to be brave in doing this; any hesitation will cause you to lose the pancake.

Bon Appétit!


You are here:  Home >> French Country Cooking >> Crepes


Return to Top



New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Custom Search


More dishes unique to Brittany


Far Breton
Far Breton
A delicious Custard Tart...



Kouign Amann
Kouign Amann
A wickedly scrumptious little cake...






[?] Subscribe To This Site

XML RSS
follow us in feedly
Add to My Yahoo!
Add to My MSN
Subscribe with Bloglines



Protected by Copyscape Web Plagiarism Software



Copyright© 2008-2012.