I thought that once a month I might do a recipe share. Some place where we can put up a recipe or two to inspire us for the weekend.
This recipe is for French Crepes which I got from a French friend. It produced the most delicious crepes every time. I do use a crepe pan and a little “crepe rake” which helps spread the batter very thin. You can use the recipe for savory or sweet fillings. The first crepe is always odd looking but after that they should be fine.
Traditional Crepe Recipe
From the gourmet kitchen of Christine Dudek-Challand
Tablespoon butter (knob of butter)
Melt the butter in the microwave
Mix all ingredients in a bowl using a hand whisk starting with the eggs and flour first and adding the milk slowly afterwards to avoid lumps then add the pinch of salt and the melted butter. Rest for at least an hour (if possible). You can make the batter several hours in advance.
Use a large ladle to measure out the mixture onto the pan. Spread out the mixture as thinly as possible. You can buy a crepe pan and spreader for not too much these days. Check out the video to see how it is done in France to get the super thin crepes.
Butter the pan for the 1st crepe. After that it should not require buttering.
Cook until starting to look dry then turn (about a minute each side)
Do you have a recipe to share? Why not add a link in the comments section (Just click on the little black speech bubble at the end of the post to access) and I will feature it next Friday Pie Day!