A very thin pastry made from flour, milk and eggs. Pouring a thin layer of batter onto a hot frying pan will give you the crêpes so many people crave all the time. Choose your fillings, whether sweet or in this case savoury and enjoy.
In France, crêpes were traditionally served on Candlemas ('La Chandeleur’ - 2nd February). On this day we celebrate the Virgin Mary's Blessing. In more recent years, it became also known in France as 'Le Jour des Crêpes' referring to the tradition of offering crêpes. The belief is that if you toss the crêpe in the air and manage to catch it in the frying pan whilst holding a gold coin in your other hand, you would become rich that year.
The roundness of the crêpe and the golden colour from frying in butter resemble the sun and its rays. This symbolism also applies to the coin held in the person's hand.
Crêpes can be either sweet or savoury. Normally, sweet crêpes are eaten for breakfast or as dessert. Popular fillings would be chocolate spread and fruit or sugar and orange or lemon juice. The savoury crêpes are eaten for lunch or dinner and usually, the filling consists of ham, cheese, mushrooms, eggs and meat products (in certain regions).
After enjoying this recipe, go ahead and click on today's lesson; Lesson 3 - Subject pronouns.
Ingrédients
- 125gr de farine
- 2 œufs
- ¼litre de lait
- pincée de sel
- 25gr de beurre fondu
Pour: 6 crêpes
Préparation: 10 minutes
Cuisson: 15 minutes
Ingredients
- 125gr plain flour
- 2 eggs
- ¼litre milk
- pinch of salt
- 25gr melted butter
For: 6 crepes
Preparation: 10 minutes
Cooking: 15 minutes
Méthode / Method
Dans un saladier, mettez la farine et le sel. Avec une fourchette, battez légèrement les œufs.
In a salad bowl, put the flour and salt. With a fork, lightly beat the eggs.
Faites un puits au milieu et versez les œufs. Incorporez doucement les ingrédients.
Make a well in the middle and pour the eggs. Slowly amalgamate the ingredients.
Quand le mélange devient épais, ajoutez le lait petit à petit. Lorsque vous incorporez le lait, la pâte doit être assez fluide.
When the mixture thickens, add the milk gradually. When you incorporate the milk, the dough should be fairly fluid.
Dans une poêle chaude, mettez une noix du beurre et versez une petite louche de pâte. Couvrez le fond de la poêle. Quand la crêpe commence à se colore en roux clair, retournez de l'autre côté. Répétez jusqu'à quand vous finissez la pâte.
In a hot pan, put a knob of butter and pour a small ladle of batter. Cover the bottom of the pan. When the crepe starts turning light brown, flip to the other side. Repeat the process until you finish the batter.
Pour la farciture / For the filling
Crêpes farcies aux champignon et béchamel
Ingrédients
- 70gr de beurre
- 50gr de farine
- ½litre de lait
- 50gr de champignons
- 50gr de gruyère râpé
Préparation: 5 minutes
Cuisson: 10 minutes
Crêpes filled with mushrooms and bechamel
Ingredients
- 70gr of butter
- 50gr flour
- ½litre of milk
- 50gr mushrooms
- 50gr grated gruyère
Preparation: 5 minutes
Cooking: 10 minutes
Crêpes aux jambon, fromage et béchamel
Ingrédients
- 70gr de beurre
- 50gr de farine
- ½litre de lait
- 100gr de fromage râpé
- 2 tranches de jambon
- sel
- poivre
- muscade râpée
Crêpes filled with ham, cheese and bechamel
Ingredients
- 70gr of butter
- 50gr flour
- ½litre of milk
- 100gr grated cheese
- 2 slices of ham
- salt
- pepper
- nutmeg
Faites une béchamel. Faites fondre le beurre, ajoutez la farine et mélangez. Ajoutez le lait et continuez à mélanger. Coupez les champignons et mélangez-les avec la béchamel. Ajoutez le gruyère.
Make a bechamel. Melt the butter, add the flour and mix. Add the milk and keep mixing. Cut the mushrooms and mix in with the bechamel. Add the gruyère cheese.
Faites une béchamel. Coupez le jambon en petits morceaux. Incorporez le jambon et le fromage râpé à la sauce béchamel. Saupoudrez de sel, poivre et d'un peu de muscade râpée.
Make a béchamel. Cut the ham in small pieces. Stir in the ham and the grated cheese to the béchamel sauce. Sprinkle with salt, pepper and some grated nutmeg.
Remplissez les crêpes. Roulez-les, garnissez et rangez-les côte à côte dans un plat.
Fill in the crepes. Roll them, garnish and arrange them side by side on a plate.
I hope you enjoy preparing these very tasty crepes and enjoy sharing them with family and friends. You could also use different fillings, even make some sweet crepes by adding a sprinkle of sugar in the crepes mixture before cooking.
Now, let's get on to today's lesson. In the link below, you'll find today's lesson and worksheet. So, go ahead on the following link and enjoy learning French, maybe even whilst enjoying your crepes.
Don't forget to tag me to your creations on my social media. I'm excited to see some different ideas to mine. Enjoy! x
