Bonsoir,
In Brittany, who doesn't know how to make a crêpe? It just a matter of time, you want or you don't want to do it. Nowadays, most of people make crepes using a non-stick tefal pan or electric crepe maker called the "bilig". The traditional or old way of making crepes for Brittany people are using griddle or "poêle en fonte" just like my MIL made her simple crepes at home. I've met some local people here and when we talk about crepes, they don't know how to use griddle because it more difficult to create round shape crepe on a griddle. Thanks to my MIL for teaching me how to make crepe using griddle and make a crepes batter without any specific recipe or measurement. We just need to know the basic ingredients, as simple as that. Now, I used only griddle to make crepes, it's so much easy for me and at the same time, the crepes looks so nice.
French loves eating crepes especially Brittany people. With or without filling, crepes are delicious on its own.
TRADITIONAL BRITTANY CREPES
2 cups flour, more or less
1/2 cup sugar
3 eggs
2-3 cups milk, more or less
A pinch of salt
1 tablespoon melted butter, optional
METHOD;
- In a large bowl, mix flour, sugar, eggs and a pinch of salt.
- Add milk little by little and whisk until well combine.
- Add in melted butter and gently whisk until it form a smooth batter.
- Let the batter rest for a few minutes.
- Heat up the griddle with little oil, make sure the griddle really hot before spreading the batter.
- Use ladle and pour the batter onto hot griddle, use the back of a ladle and evenly smear the batter in circles, spreading as thin as possible.
- The rest is just like making a normal crepe, brown on both sides and serve hot or cold, with or without filling.
Bon appétit!
In Brittany, who doesn't know how to make a crêpe? It just a matter of time, you want or you don't want to do it. Nowadays, most of people make crepes using a non-stick tefal pan or electric crepe maker called the "bilig". The traditional or old way of making crepes for Brittany people are using griddle or "poêle en fonte" just like my MIL made her simple crepes at home. I've met some local people here and when we talk about crepes, they don't know how to use griddle because it more difficult to create round shape crepe on a griddle. Thanks to my MIL for teaching me how to make crepe using griddle and make a crepes batter without any specific recipe or measurement. We just need to know the basic ingredients, as simple as that. Now, I used only griddle to make crepes, it's so much easy for me and at the same time, the crepes looks so nice.
French loves eating crepes especially Brittany people. With or without filling, crepes are delicious on its own.
TRADITIONAL BRITTANY CREPES
2 cups flour, more or less
1/2 cup sugar
3 eggs
2-3 cups milk, more or less
A pinch of salt
1 tablespoon melted butter, optional
METHOD;
- In a large bowl, mix flour, sugar, eggs and a pinch of salt.
- Add milk little by little and whisk until well combine.
- Add in melted butter and gently whisk until it form a smooth batter.
- Let the batter rest for a few minutes.
- Heat up the griddle with little oil, make sure the griddle really hot before spreading the batter.
- Use ladle and pour the batter onto hot griddle, use the back of a ladle and evenly smear the batter in circles, spreading as thin as possible.
- The rest is just like making a normal crepe, brown on both sides and serve hot or cold, with or without filling.
Bon appétit!
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