This past Wednesday, five students from Gr. 7/8 participated in our first noon-hour French club and prepared (and enjoyed!) crèpes.
We prepared the batter using a simple recipe (see below).
A cast iron pan gives better results.
Chefs work diligently on their presentation!
Powdered sugar adds a finishing touch.
Crèpes de Memère
(Grandma’s crepes)
Passed down in the family for many generations, this
recipe is often enjoyed in our home, especially at Christmas. Multiply this
recipe by the number of people being served. The recipe below can make about 3 large or 5 small crèpes.
1 egg
Pinch of
salt
Flour (approx. ½ cup or so; whole wheat
works well too.)
Milk (approx. ½- ¾ cup; whole milk
is best.)
Butter
Possible ingredients for fillings or garnish: Whipping cream, fresh fruit, yogourt, powdered sugar, brown sugar and butter, scrambled eggs and ham; the possibilities are endless! Great for brunch buffets; guests can build their own crèpes.
Beat egg well with electric beater.
Add salt and flour gradually until a thick paste forms. (Turn off electric beater. Generally, if the batter is thick enough to cling to the beaters when you raise them out of the bowl, you've added enough flour and batter is thick enough.)
At this point, thin the batter by
adding milk slowly, beating until batter is a smooth creamy consistency. Melt butter in a cast
iron frying pan over medium heat; make sure the pan is well-heated and the butter is bubbling a bit. Pour about
¼ cup of batter in the pan. Spread with the back of a spoon to make
a thin, round crèpe. When crèpe has lost its shine and starts to bubble a bit, turn it over and cook for a
minute or so more.
When cooled, add fillings and garnish. Crèpes freeze well.
Mme
Christensen
