Crêpes

As some of you may know, crêpes are a big thing in France. You usually make crêpes on rainy days. You fill them with chocolate, preserves, sugar, and so much more! For those of you who don’t know what crêpes are, crêpes are like very thin pancakes. Something you will notice about my blog is that I will be writing most of my measurements in grams. Unlike the United States, France uses the metric system in their cooking. Crêpe is most popular in Brittany , which is located in the north of France. Crêpes can either be sweet or savory.

I will also be sharing with you soon my visit at a local crêperie.

Here is a recipe for crêpes from

Foodnetwork.com

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

Butter for coating the pan

3 tablespoon melted butter

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to

coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. 

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