Delicious Crepes

Today I finally decided to post my delicious recipe for Crepes. These "french pancakes" as I often heard them referred to, are a wonderful easy way to have lunch, dinner or snack!  This is my own recipe and I garantee it will be delicious!

So here is what you need for a good 12 crepes of roughly 130kCal each:

- to make the batter about 10min
- to make the crepes about 25 min

- a large pan (one on purpose for crepes is ideal)
- a ladle
- a flat spoon
- a big bowl
- an electric whisk (you can do it by hand but it's longer and not as efficient)

- 4 eggs
- 8 big spoon of white flour
- a bit of salt
- 33cl beer (NOT alcohol free!!)
- 40cl milk
- cinnamon (not compulsory depending on your liking)

• In the big bowl, you put the eggs, the salt, the flour and the cinnamon that you mix using your whisk. This should make a pretty compact batter that will stick to the whisk.

• While having the whisk on, pour the beer little by little on the batter. This will make it more liquid and allows a better mixing. Then switch to milk... then back to beer... and so on...Watch out not to pour the beer too fast or it will create foam and that is not good. Be careful not to put too much milk in or the crepe will be hard to cook afterwards!

After the mixing is done, the batter should be VERY liquid...

Now that you have the batter, you can start making the crepes!
For this, your cooking plate must be very hot. Put it on maximum setting. Warm up the pan on it.

Once the pan is hot, put a little bit of butter on a paper towel and spread it all over the pan. Watch out that the pan should not be too buttery or the crepes won't be good... Make sure the pan never gets sticky or you can throw your crepe away!

• With the ladle, take a scoop of batter in your left hand.
• Hold the pan on your right hand, above the plate, incline it a bit and start pouring the first scoop of batter. 
• Very quickly, wiggle the pan as to spread the batter uniformly. Make up for little holes by adding a tiny bit of batter.
• Leave the pan on the plate for about 2min. The crepe is done when you see the edge unstick naturally from the pan (like on the picture on the right)

• Use your flat spoon, pass it delicately under the crepe and turn the crepe around in the pan. Leave it for 30sec-1min. 
• Take your flat spoon once more, pass it under the crepe, and put the crepe on a plate nearby.

• Repeat until you're out of batter :)

Notice that each crepe should be 2-3mm thick, no more. 
It will probably take you a couple tries before managing to do it properly but once you get the grip of it, you'll be happy!


And here's how you eat them!!
Here is the rule: you can put whatever you want on them, no matter what, it will be good!

- salty:
for example, some dip/mayo, sour cream, with an egg (cooked beforehand of course!) on it, some cheese, some ham, tomato dices and a bit of onion

- sugary:
for example, nutella and banana (my favorite), or marmelade or peanut butter or just fruits.

and if you want something fancy, buy some Grand Marnier (alcohol), pour some on the crepe and set it on fire with a lighter!! The crepe will be flambée! It will take all the aroma of the liquor!



Enjoy!