Some people call them the French version of pancakes but all that crepes and pancakes have in common is that they’re flat and round. Other than that, it’s like comparing a Cadillac to a Chevrolet.
Crepes are quintessentially French. They’re so light that they are almost ethereal. And although we’re early because crepes are traditionally associated with the end of Winter, why not think positively?
I found a great simple recipe that takes only 30 minutes. Credits to Food and Beverages from France and you can subscribe to their newsletter here.
Ingredients for around 15 French crepes
– 300g flour
– 3 eggs
– 3 tbsp sugar
– 2 tbsp oil
– 50g melted butter
– 75cl milk
– 5cl rum
Instructions (takes around 30 mins):
Place the flour in an earthenware dish and make a well at the centre. Add the eggs, sugar, oil and butter. Whisk gently while gradually adding the milk. The mixture should have a slightly runny consistency, like thick cream. Flavour with rum, or any other liqueur you fancy. Heat a dash of oil in a non-stick frying pan. Pour in a ladle of mixture, spread around the pan then wait for it to cook on one side before turning to repeat on the other side. Repeat until all the French crepes are cooked. Bon appetit!