Crêpes 101 with a Breton Dad
One of the things we love to do in the winter is eat crêpes…actually, scratch that, we love to eat crêpes pretty much all year round. Crêpes are a French regional specialty from Brittany where Richard grew up. He has always regaled us with stories from his childhood, how he and his brothers would compete on who can eat the most crêpes. Given that my husband is the oldest and probably a little more costaud than his siblings, he won most of these crêpe-bingeing affairs that his mother would lovingly prepare for her boys.
So with the impending blizzard coming to the Northeast of the US as well as la chandeleur on February 2nd, I figured I’ll share with you our crêpe recipe that serves 10-12 portions.
1 – Combine in a bowl and mix thoroughly with a whisk: 1/2 cup all-purpose flour, 1/2 cup whole milk, 1/4 cup lukewarm water, 2 large eggs, 2 tablespoons of melted unsalted butter, 1 1/2 tablesppons of sugar, a pinch of salt.
2 – For a more full-bodied and slightly indulgent crêpes, add a splash of vanilla extract and beer. Let the mixture sit for about 30 minutes.
3 – We like to use vegetable oil instead of butter on the nonstick pan. Butter burns fast and there’s nothing worse than burnt butter to ruin the look and taste of you crêpes. So pour oil in a bowl and dip a paper towel lightly in the oil. Then, spread the oil from paper towel to the pan, allowing for even and light application.
4 – Pour about two tablespoons of the crêpe mixture. Carefully rotate the pan to ensure that you have a thin and even layer. Cook until the bottom is golden and flip over. Cook the other side until it’s light brown.
5 – Serve the crêpes immediately. We like them with the following fillings: butter and sugar, Bonne Maman blueberry jam, and Nutella. Or if you’re my daughter, Ines, you may like Nutella with a sprinkle of sugar.
As you can see in the photos below, we are preparing the next generation of crêpe makers as Chiara took the rein in making them with Richard this weekend…