Cooking French crepes
Recette for French Crepes
This recipe makes enough dough for 4 persons.
250g flour, 4 eggs, 1 pinch salt, 1 pinch cinammon, 5ml/1tsp rhum, 500ml milk, 2 tbsp oil
I usually prepare it the evening before so it has time to rest (in the fridge). However if you are in a hurry, 30 minutes is fine too.
Put the flour and salt in a big bowl, add beaten eggs in the middle, stir and add half the milk. Mix in the oil, add the cinammon, rhum and the rest of the milk.
That's it .
Now all you have to do is cook them. I use a stainless steel frying pan which is well seasoned.
Suggestions of fillings:
- Smoke salmon and creme fraiche
- sliced banana with nutella and freshly made whipped cream
- sugar and lemon
- jam
- sliced apples that you cook at the same time as you fry the crepe plus a pinch of icing sugar once ready.
Possibilities are endless.
Bon appetit !
Tradition : In France, la chandeleur is celebrated on 2nd February.
The name comes from chandelle, meaning candle.
We flip crepes holding a coin in the other hand. If we manage to flip it back into the pan, it is supposed to bring a prosperous year.