Classic French Crêpes
I guzzle crêpes like a hungover teenager guzzles Maccas. Greedily and guiltily, but also with gratitude.
Whether I sit down to a banana-and-chantilly-crème treat at a my local L'Atelier Artisan Crêpier, or inhale a toasty, warm gruyere-and-mushroom filled galette (savoury crêpe) from a roadside crêperie, they are my secret little Parisian addiction.
Having never eaten them before I arrived in Paris earlier this year, I wondered why I'd been making pancakes all these years. Crépes are so much better, because they're thin and can encase any number of scrumptious fillings, making you believe you're eating less of them, so you can eat more of them!
On a recent trip to the Basque coast to stay with my fabulous French girlfriend Sandrine of En Mode Basque, I was treated to my first live lesson in how to easily whip up a batch with French flair.
CLASSIC FRENCH CRÊPES DE SANDRINE
- 100g Maizena brand "Fleur de Maïs" + 100g plain flour (or use 200g plain flour)
- 1 tbl sugar
- 4 eggs, whisked
- 500ml milk
- 1 tbl melted butter
- Splash of fleur d'oranger (orange flower water) or vanilla essence
- Sift flours and sugar together then whisk in milk, then eggs. Stir in butter and fleur d'oranger.
- Whisk well until no lumps remain.
- Leave at least 30 minutes or overnight (covered) to rest in the fridge.
- Mixture should be the consistency of heavy cream. Whisk again before pouring and in-between each pour.
- Heat a crêpe pan or 18cm non-stick frypan, smear a tiny knob of butter around the base for the first crepe only.
- Pour in one ladle (around 1/3 cup) of mixture into the centre and swirl the pan to evenly and thinly coat the base. Pour off any extra.
- After 2-3 minutes or when bubbly, loosen the edges with a spatula and use your fingers to flip gently to cook on the other side for half a minute or so.
- Stack one on top of the other and keep warm in oven, covered with foil.
Et voilà ! Devour with your favourite fillings. Mine are :
- Sliced banana, Nutella and chantilly crème
- Fresh lemon and sugar
- Any kind of confiture (jam) and chantilly crème
- Fresh mixed berries and ice-cream