I was brought up in the north-west of England, where we only really used to eat pancakes on “Shrove Tuesday” – – dozens and dozens of them, and all with freshly squeezed lemon juice and sugar!!!
Well, I was curious to see that the French also celebrate their “Crêpes Day” around the same time, and claim the tradition is theirs. So I checked them both out. Maybe we do have more things in common with the French than I thought!!
This recipe is from the M&S recipe books collection “Restaurant Dishes of the World” (1984).
Light, delicate crêpes have a higher proportion of eggs to flour than pancakes. They are so tender they roll easily around a sweet or savoury filling, or can be folded and flambéed in luscious sauces, as in Crêpes Suzette.
MAKES 18-20 x 18CM CRÊPES
150g flour (harina)
Pinch salt (pizca sal)
3 eggs, beaten (huevos batidos)
350ml milk (leche)
1 tbsp brandy (brandy o coñac)
1 tbsp oil (aceite girasol)
Sift the flour and salt into a large mixing bowl. Make a well in the centre and add eggs and milk. Stir from the centre with a wooden spoon, gradually drawing in flour. Beat well and stir in brandy and oil.
The batter may also be made in a blender, adding the dry ingredients to the liquid ones through the lid, with the motor running. Alternatively, make in a food processor, adding the liquid ingredients to the dry ones, through the feed tube, with the motor running.
Cover the bowl and allow to stand for 1 hour. Before using, stir the batter again and check consistency. The batter should be thin as cream – add more milk if necessary.
Heat a small, heavy frying pan – 18cm is ideal. Pour in a little oil and wipe it lightly over the surface with a paper towel crumpled into a ball. Pour out any excess oil. When the pan is just beginning to smoke, pour in enough batter to coat the base thinly, about 2 tbsps, and rotate the pan to run the batter over evenly. Pour off any excess and judge the amount for your next crêpe accordingly.
Cook until bubbles appear and the batter loses its shine. Loosen edges and turn crêpe over, using a metal spatula. Cook 1 minute on the other side. Drop the crêpe out of the pan on to a tea-towel laid over a wire rack and then fold the ends of the towel over the crêpe.
Repeat the process to make the remaining crêpes. The pan should not need further oiling, but wipe again with the oil-soaked paper towel if the crêpes show signs of sticking. Drop each crêpe directly on to the previous one and cover again with the ends of the towel.
Note: Crêpes may be made ahead and stored in the fridge or frozen. Wrap together in foil or a freezer bag the number that you will need at one time. Bring back to room temperature when needed. The crêpes will peel apart quite easily.