How To Make and Eat French Crepes

How To Make and Eat French Crepes

In France we all know and love Crepes and history tells us that the modern version of Crepes can be traced back as far as the 13th century somewhere in Brittany, so needless to say that a French cooking site without its French Crepes recipe would not be worth its name.

So I have been busy on my kitchen and made some Crepes just for you guys. However for something a bit different I have tried to create a comprehensive picture based step by step picture recipe on how to make, cook and eat real French crepes.

Enjoy….

The authentic French crepe recipe:

To start off you need to gather and weigh all of your Ingredients and have them ready:

In order to make around 25 crepes this is what you will need:

• 225 grams of plain good quality flour
• 3 good quality free range eggs (whole eggs)
• 400 ml of milk
• 25 grams of caster sugar
• 20 gram of melted unsalted butter
• Orange or lemon zest (optional)
• Brown rum (optional)

• First and foremost the size of a crepe pan must be around 10 inch or 26 cm in diameter. – Next It has to be lightweight! making 50 to 100 crepes in a row trust me is not an easy task and using a cast iron or steel pan (as fancy as it looks) will have you stop using such a pan very quickly. so the lighter the pan the better.
• Comfort is next. a good old sturdy large plastic handle that fits well in the hand is what I prefer as it does not get hot and provide you with a great grip for flipping the crepes.
• Edges of the pan. a crepe pan is not an omelette pan, the edges of the pan must be extremely low profile to allow the crepe to slide off easily when flipping the crepes.
• Finally regarding pan brands, get a reasonably decent brand with a good warranty in case something goes wrong. crepe pans can be damaged quickly and you should not invest too much in such specialty pans, as you will not be using it everyday.

Step number 1

Make the crepe batter

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step number 2

let it rest for one Hour

step number 3

make the crepes

BEGINNERS THIS WAY PLEASE:

DAREDEVIL OR NON FIRST-TIMERS YOU CAN TRY THAT AT YOUR OWN RISK:

When your crepe is cooked (no longer then 3 minutes in total) reserve it on a plate and repeat the process piling up your crepes until you get something like that:

crepes have many shades, just make them the way you like

Step number 4

Eating time!!

You can use tons of different filling with french crepes  but as a rough guide here are some my favorite crepe filling

• Jam only (in this example)
• Butter+sugar
• Butter+cinamon sugar
• Butter +sugar+lemon juice
• butter+sugar+Grand Marnier (French spirit)
• Nutella with Freshly whipped cream
• jam+freshly  whipped cream
• Chesnut paste (creme de Marron)+ whipped cream

LETS HAVE A LOOK AT THE CHERRY JAM VERSION NOW:

This is where our Crepe story ends  folks, I hope you liked it and please spread the love and make yourself some crepes.

FCA

Host and author on The French Cooking Academy. Favorite cooking tag lines: " Russians have caviar, we have crepes"