PERFECT crêpes
my foolproof recipe for the perfect crepe.
It's no secret that crêpes are beloved by everyone in France, but the true reason behind our obsession with these delicious treats lies in the famous Mardi Gras, or Fat Tuesday. On this special day, French families gather together to celebrate and put their crêpe pans to good use. I can vividly recall these moments as if they were yesterday - the mamans of the neighbourhood skilfully flipping crêpes in the air, a magnificent stack of crêpes growing taller and taller, and that unmistakable sweet aroma wafting through the streets. Having experimented with various methods of making crêpes over the years, this is my foolproof recipe that captures those delicious memories of the perfect crepe.
INGREDIENTS
Makes 15 crêpes
2 cups (250 g) all-purpose flour
Pinch of salt
1 tbsp (10 g) sugar
3 large eggs
2½ cups (600 ml) whole milk
1.8 oz (50 g) unsalted butter
1 tbsp (15 ml) liquor, dark rum or Grand Marnier® (optional)
3 tbsp (45 ml) cooking oil
Method
In a large bowl, mix the flour, salt, and sugar together.
Make a well in the centre of the mixture and add eggs.
To prevent clumps in the batter, first add 1 cup (250 ml) of the milk to the well and whisk in until the batter is lump-free and smooth. Then pour in a second cup (250 ml) and whisk until the batter is smooth again.
Cover the bowl and let the batter rest for at least an hour.
Stir in the remaining milk.
Melt the butter in a small saucepan, and then whisk it into the batter along with the liquor (if using).
Heat a crêpe pan over high heat and plant a fork in half a small potato. Dip the potato in oil to coat the pan.
Use 3 tablespoons (45 ml) of batter for each crêpe, spreading it evenly in the pan.
Cook for 40 seconds on one side, flip, and cook for 30 seconds on the other side.
Repeat until all batter is used.
Serve with your favourite toppings.
TIPS
I know it’s tempting to use your everyday non-stick frying pan to make crêpes, but investing in a crêpe pan is something you won't regret. Not only do they have the perfect size (24 to 26 cm), but they are also built with ultra-low edges that make turning or flipping crêpes a breeze.
My technique to coat the pan in between cooking the crêpes is to plant a fork into the back of half a small potato and dip it in cooking oil.