FRENCH CREPES
Recipe and photo: Lee Ann Ferrue
Since living in France I was always intimidated by the “simple” crepe. But it’s like a French person coming to South Africa and making paptert (just an example) BUT then I found this recipe and decided to give it a try and now I don’t know why I ever doubted myself.
- 1¾ cup cake flour
- 3 eggs
- ¼ teaspoon salt
- 1 tablespoon vanilla extract (optional)
- 1 teaspoon white sugar (optional)
- 2 cups milk
- 2 tablespoons unsalted butter
- In a large bowl, add the flour, eggs, salt, vanilla extract, melted butter, and sugar if used.
- Using a whisk or electric mixer, beat in the milk gradually until a smooth batter forms with no lumps.
- Heat a lightly buttered crepe pan over medium high heat.
- Pour or scoop the batter onto the pan, then tip and rotate the pan to spread the batter as thinly as possible.
- Cook until lightly brown on both sides – about 1-2 minutes on each side and serve hot with your favorite fillings.
- Note: Where you see “optional” it is because you can make it a sweet or savory crepe so it depends on you.
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