What is a French crêpe? First, it is not a pancake. Crêpes are a lot thiner and are usually served with a sweet filling . They can be eaten on the run, for a snack, kid’s parties or as a dessert. They can be filled with warm melted butter and sugar, jam, fruits and even ice cream. When you start eating them, it is very hard to stop and they are very easy to make.
Every Grandmother will make them at home. They can be bought in the supermarkets, bakeries, food trucks and Crêperies. They are sold a lot at school fairs or charities events as it is a very easy way to raise money and people are very happy the eat them or buy them for their breakfast the next day.
The crêpe comes from Brittany and was traditionally served on “Chandeleur” or crêpe day. It is a catholic holiday held on the 2nd February every year. It marks the end of the Christmas period which is exactly 40 days after Christmas Eve. It is the last feast after Christmas. It is another party with friends or family.
The traditional drink to have with a crêpe is apple cider from Brittany or Normandy. The cider is served chilled in a stone jug. This is poured in to a large cider bowl or mug.
Every grandma has their own secret recipe with a secret ingredient. So here is ours.
This recipe makes approximately 15 crêpes
- 250g flour
- 50g grounded pistachio nut
- 500 g milk
- 30g sugar
- 4 eggs
- 50g melted butter
- 25g rum
- Pinch of salt
- In a bowl sieve the flour and grounded pistachio to remove the lumps and to aerate the flour. This will make your crêpes lighter in texture and more delicious to eat.
- Add the salt and sugar. Mix in well
- Wisk the eggs in a bowl.
- Wisk the eggs into the flour. Wisk in well so there is no lumps. The mixture has to be lump free or there will be a taste of unbaked flour when the crêpes are baked
- Wisk in the milk and rum
- Wisk in the melted butter
- Place this in the fridge for 1 hour to let the batter rest.
Making the crêpes
- Heat a frying pan. The best type is one with a rim.
- When the frying pan is hot, lightly butter the pan so the batter will not stick.
- With a ladle add the mixture to the middle of the frying pan. Roll the frying pan around so the mixture goes to the edge and make a round shape.
- When the crêpe starts to take colour, flip the crêpe over. This can be done by tossing the crêpe or using a palette knife to turn it over.
- When the crêpe takes colour place the crêpe on to a plate.
- The crêpes can be piled up on top of each other. They are ready to be served.
The crêpes can be eaten warm or cold, filled with a filling like jam or sugar. The thin layer of filling is spread all over the inside of the crêpe. It is then folded in half, then half again and half again. It is now a small triangle easy to eat.
The classic are: Melted butter, sugar, melted butter and sugar, fruit jam.
The crêpes can be made the day before. Wrap in tin foil and place in a cool place. Do not place in the fridge. The next day reheat the crêpes in the frying pan. They can be then eaten warn and filled as if they were made on the same day.