Crepes

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Crepes

 

Crepes are such a classic French treat that most visitors couldn’t imagine coming to France and not having at least one. In fact, crepes are so beloved in France that there is an entire holiday dedicated to eating them! It occurs on February 2nd of each year and is called “la Chandeleur.”

 

Of course, la Chandeleur, or Candlemas as it’s known in some English-speaking countries, wasn’t originally intended to be a day dedicated to crepes. This medieval holiday has centuries-old roots that some claim are Christian and other claim are Pagan. For most modern French, though, this holiday is simply about gathering with family, friends, and a feast of crepes!

 

This year, join in the festivities with a meal of homemade crepes! Slather them in chocolate spread, jam, honey, butter and sugar—whatever your heart desires. But don’t forget to pair them with a glass of wine! We recommend B&G Vouvray for a light accompaniment, B&G Sauternes for a decadent addition, or B&G Extra Dry sparkling wine for a festive touch!

 

Crepes

 

  • 250 g flour
  • 4 eggs
  • 5 L milk
  • 1 pinch salt
  • 2 tbsp sugar
  • 50 g butter, melted and cooled

 

In a mixing bowl, combine dry ingredients (flour, salt, and sugar). Make a well in the center of your dry ingredients and add the eggs. Mix gently with a whisk until the mixture is well incorporated, then slowly add the milk, a little at a time, making sure to fully incorporate after each pour.

 

Once the batter is smooth and free of all clumps, whisk in the melted and cooled butter until well combined. The batter should be relatively thin with an even consistency.

 

On the stove, heat a crepe pan or skillet over medium heat and lightly grease using a paper towel soaked in oil. Once heated, spoon a small amount of batter onto the hot pan and quickly rotate the pan in order to cover the entire surface with the batter. Flip once the bottom has turned a golden brown. It shouldn’t take more than 1-2 minutes on each side.

 

Repeat until you’ve run out of batter!

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