When I was little, my father travelled a great deal, teaching cooking classes across the country. When he was home, he’d often make crêpes for us as a late breakfast. Now we make them for Shorey, and when we visit my parents, Shorey’s grandfather makes them for all of us. I hope these become part of your family.
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4–6 (about 12 crêpes)
Ingredients
2 large eggs
¾ cup all-purpose flour
1 teaspoon sugar
¾ cup milk, divided
2 tablespoons melted unsalted butter
Fillings
diced fresh fruit
Nutella
apricot jam
whipped cream cheese
Method
Mix the eggs, flour, sugar, and only ¼ cup (60ml) of the milk thoroughly with a whisk until smooth. This will make a thick batter and will prevent lumps. Add the remaining milk and melted butter and whisk again.
Heat a 20-25cm non-stick skillet over medium-high heat, add ¼ to ½ teaspoon of butter, and when it is melted and hot, add ¼ cup of batter to one side of the skillet. Very quickly tilt the pan in a circular manner to ensure the batter covers the bottom of the pan in one thin layer.
Cook for about 1 minute on the first side, then flip the crêpe using a fork or spatula and cook for about 30 more seconds.
Place the cooked crêpe on a plate and repeat until all the batter is used and you have a stack of crêpes. You may want to keep them in a low oven so they stay warm.
Spread 2 teaspoons or so of your favourite filling and fold or roll the crêpe and enjoy.
Let’s Cook French, is a fun, interactive, bilingual family cookbook that introduces the art and joy of French cooking from Claudine Pépin—featuring 30 classic recipes, along with notes on French culture and suggested menus for your next family soirée.
Recipe —Claudine Pépin | Illustrations —Jacques Pépin
