How to make an original crêpe? We discover this traditional recipe for French crepes, as it is traditionally made in France every day, very easy to make and delicious.
Although in our country we usually know them by the name of crepe or crepes, you probably know that in reality we are dealing with a delicious and exquisite dessert that comes directly from France, a country in which it was baptized with the name of crêpe at the time.
Although the exact moment in which crepes began to be made is not known, the truth is that its origin can be found in Brittany, a region located in the west of France. In this place they are known by the name of krampouezh, where they are consumed almost daily as one more dish of the day to day.
But we must differentiate between two dishes: on the one hand, the traditional crêpes made with durum wheat and generally for sweet options, and the galettes, which are made with buckwheat and intended more for savory fillings.
In any case, in France it became a traditional sweet or dish as part of the local tradition, especially at the Candelaria Festival or during the Chandeleur celebration.
What is crêpe?
It is dough made with wheat flour and has a disc shape. Its thickness is smaller than the pancake, which is considered a particular type of crepe but much thicker. For example, while the pancake may be half a centimeter thick, the crepe is actually very thin.
The crepe is usually served as the base of a dessert, accompanying it with all kinds of sweet ingredients such as jams, fruits, fruit compotes or even chocolate. Although it is also common to accompany it with salty ingredients, thus becoming a base for a savory dish.
How to make the original crepe? Discover the traditional recipe of France?
Ingredients:
- 125g of durum or tender wheat flour
- 2 eggs
- 20g of butter
- 250ml semi-skimmed milk
- Pinch of salt
Preparation of the original French crepe:
- Put the butter in a small bowl and melt it in the microwave. Once melted, reserve it.
- Put the flour in a large bowl or salad bowl, add the flour and make a hole in the center.
- In another container or bowl, beat the eggs well together with the milk and melted butter. It is important that these ingredients are integrated, beating everything very well.
- Now pour this mixture into the center of the bowl of flour (where we have left a hole), carefully and slowly. Now stir well with the help of a whisk until you get a soft and smooth mixture.
- Cover the bowl or salad bowl with plastic wrap and set aside for 30 minutes at room temperature.
How to cook the original crepes:
It is very important to use some fatty element so that the cooking is adequate. You can use olive oil or butter, although in our case we prefer to use clarified butter.
And what is clarified butter? It basically consists of butter that, after having melted it, we remove the whitish film that forms on its surface, also dispensing with the whey. Once this is done, we can proceed to cook our crepes:
- Grease the non-stick pan with our clarified butter, and put it over medium heat. It is advisable to use a little kitchen paper impregnated with butter, to avoid cooking the crepes with excess fat.
- When the pan is very hot, with the help of a saucepan, pour the dough. Make a circular movement so that the dough can cover the entire pan perfectly.
- When you notice that the crepe is golden and the edges tend to come off easily, it is the ideal time to turn it over. To do this, you can do it in two ways: remove the pan from the heat and shake it horizontally so that the crepe comes off, giving a first shake with your fist so that it slides to the curved edge, and then a second shake so that it jumps. Or help yourself with a soft spatula, inserting it under the crepe and turning it over.
- Then we must let the other side of the crepe cook for at least 1 minute.
- Once ready, it is convenient to grease the pan again, and do the same again between each crepe.
Lists! As you can see, the preparation of the original French crepe is very simple. And, as you may have also seen, no sweetener is used in its preparation.
