Nov 15

Learn how to make authentic French crêpes in your own kitchen

 

There's nothing like a freshly made crepe, fresh out of the pan, still steaming and with the aroma of vanilla essence wafting through the kitchen :)

 

Making crepes is easy and quick. They are also delicious. The versatility of combination, both sweet and savoury, is another great benefit.

 

The advantage of making them at home is that you can make them entirely to your own taste: thinner, thicker, smaller or larger, adding extra ingredients such as flavourings, vanilla essence, lemon zest or seasonings such as pepper or oregano, if you prefer them savoury: the sky's the limit...

 

 

Ingredients for 8 units

  • 110 g pastry flour 
  • 240 ml milk
  • 2 large eggs (better if they are L) 
  • 15 ml Sugar (optional) 
  • 2g Salt 
  • Lemon zest to taste Vanilla flavouring to taste Butter or cooking oil
  • For the filling: homemade dried fig jam to taste

 

Some tips you should know before preparing them

 

This recipe will make about 8 crepes. Depending on your sweet tooth, multiply the ingredients by the amount you want to make :)

 

To help you get started, we have included our favourite recipe for homemade fig jam to accompany your crepes. Here you can follow the instructions on how to make it. But before we get to that, let's go over a few things you need to know about the ingredients.

 

An important recommendation: sieve the flour, the preparation is much finer and without lumps.

 

If you are lactose intolerant or simply prefer a vegetable milk, soy milk does not usually interfere so much with the taste of the crepe itself. Oat milk "zero" (the one without sugar) is also very mild. Another thing you can do is to use half milk and half water.

 

As for the preparation, you can use the traditional whisk or an electric mixer. Whatever is most convenient for you. 

 

If you want all the crepes to be the same size and thickness, use a ladle. If you are not that fussy, you can use the same glass that you whipped the batter in. 

 

 

Preparation for the crepe batter

 

Add the eggs to the mixing bowl and then add the milk (or half water and half milk), add the salt, the sugar (remember that this is optional), the lemon zest and the vanilla essence. Beat all the ingredients well. 

 

When you see that the mixture has a uniform consistency, add the sifted flour. 

Beat again vigorously until the mixture is smooth and free of lumps.

 

Once you have a semi-thick batter, cover it and let it rest in the fridge for 30 minutes to 1 hour.

 

After that time, grease a non-stick frying pan with melted butter or neutral oil. If you overdo it, remove the excess with kitchen paper. Oil spray is usually very good. 

 

Heat the frying pan until it is hot. Then pour a portion of the batter into the centre of the frying pan and with the other hand, move it gently so that the batter spreads over the entire surface. 

 

Lower the temperature a little and let it cook for a couple of minutes. 

When you see that the edges are golden brown and start to pull away from the pan, you can carefully turn it over with a thin spatula.

Leave for another minute until golden brown.

 

Place them in a dish or container that allows you to cover them with a clean cloth. It is important to keep them warm and moist so that they do not dry out.

 

Once you have finished preparing them all, let them rest for a few minutes and then serve them with a delicious fig jam, or whatever you like best :)

 

Crepes are delicious and versatile and can be made quickly and easily at home. Whether you like them sweet or savoury, the combination possibilities are endless. Once you get the hang of it, experiment with different flavours and seasonings to create your own version. 

 

Enjoy them with homemade fig jam. Here is the recipe.