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  • How To Make and Eat French Crepes

How To Make and Eat French Crepes

Posted on Nov 28th, 2017
by Stephane
Categories:
  • Comfort food
French Crepes (pancakes)

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)
How to choose a crepe pan:
  • 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.
In this video I am using a Debuyer crepe pan because that was a present from someone. it is a good quality pan but I really don’t like the handle as it is absolutely not comfortable an gets really hot after extensive use. that said the durability is there and I have been using that pan many times and the non stick still did not scratch.
If i have to recommend a pan I would get that one:
https://amzn.to/2J8Gtgm
The pan I am using in this video:
https://amzn.to/2LiS3C

Step number 1

Make the crepe batter

(picture may take a moment to load)

Make a well in the flour with a whisk
Add the eggs and sugar In the well
Mix gently the sugar and the eggs without mixing the flour in...
Start to stir, slowly Incorporating the flour
Add your beer or cider to the mix...
keep stir incorporating the flour slowly
Tip you bowl on one side to make sure all the flour goes into the mixture
Keep at it untill all the flour is incorporated.
At this stage add the melted butter...
Grate some lemon or orange zests
and add them in the mixture.
Stir for another minute or so...
French crepes recipe

step number 2

let it rest for one Hour

Take a tea towel
And cover the bowl, then
Let your crepe mix rest for 1 hour

step number 3

make the crepes

BEGINNERS THIS WAY PLEASE:
Oil a crepe pan with a cloth dipped in sunflower oil
Scoop out a ladle of crepe mix
Pour it on one side of the crepe pan
Let the mix flow down while moving the pan in circular motion
Perfect!!
After a minute, using a wooden spatula check the coloration
When you get this color the crepe can be flipped over
Place your spatula under the crepe
and flip it on the other side
DAREDEVIL OR NON FIRST-TIMERS YOU CAN TRY THAT AT YOUR OWN RISK:
Oil a crepe pan with a cloth dipped in sunflower oil
Scoop out a ladle of crepe mix
Pour it on one side of the crepe pan
Let the mix flow down while moving the pan in circular motion
Perfect!!
Now shake the pan in a forward backward motion to detach the crepe slightly
Then flick the pan with a firm upward rolling motion
Let the crepe take of, flip over in the air...
and land back on the pan.

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:

French Crepes, Yummy!
Your crepes must be as thin as possible

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:
Take one crepe
Pour a bit of jam in the middle
Then make a small circle
Then a larger one
Finish off letting the edges without jam
Then grab you crepe on one side
Fold it in half first
then grab one corner
Fold it aiming for the middle
Then do the other side
Yes, you got your triangle!
Pick the crepe with one hand
Then have your first bite
Yummy.

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




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About Stephane

About Stephane

Hi, I’m Stephane. Self-taught cook, You Tube creator and a passionate French culinary instructor.

Five years ago, I set out to master the art of French cooking from my kitchen. I have spent thousands of hours studying and practicing the techniques taught in the most exclusive culinary schools in France and from classics like Escoffier’s Guide Culinaire.
My mission is to make learning to cook French cuisine accessible and easy for the home cook. My unique approach to teaching the secrets of French cuisine has accumulated over 16 million views online and forged a community of cooking enthusiasts across the globe.

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