I’m not telling you anything new: Candlemas is tomorrow! So, I don’t know about you, but I love crêpes! Candlemas or not, in fact — they’re so simple to make and so good that I don’t need a special occasion to eat them. That said, I must say that knowing I won’t be the only one eating crêpes tomorrow makes me feel a lot less guilty.
I’d already published Christophe Michalak’s crêpe recipe, an excellent recipe. Here, I’m offering you an ultra-easy crêpe recipe, the basic one, no fuss. Clearly, it takes 5 minutes to make. The longest part is letting the batter rest, and even then, I sometimes skip that step (depending on my ability to wait before eating ^^).
I made these crêpes for my colleagues tomorrow. The silly little thing that could almost make us forget we’re working tomorrow morning! I also made some confiture de lait (dulce de leche) for a change from Nutella. Another super simple thing to make: you take a tin of condensed milk and, without opening it, you cook it for a certain time depending on the method used:
- in a saucepan: 2h30
- in a pressure cooker: 40 minutes
- in a Cookeo: 25 minutes (that’s what I did)
So here’s a super simple recipe that we never tire of, young or old. And you, how do you like your crêpes? ????
Ingredients & method
2 components · Complete recipe
Crêpe Batter
Ingredients
- 250 g (8.8 oz) flour
- 500 g (17.6 oz) milk
- 3 eggs
- 1 sachet vanilla sugar
- 1 tablespoon sugar
- 1 pinch of salt
- 2 tablespoons grapeseed oil
- 1 tablespoon rum
Method
1
Place the flour in a large mixing bowl with the salt and sugar.
2
Make a well in the centre and pour in the eggs. Whisk together, then once the mixture starts to thicken, add the milk little by little. You should end up with a fairly fluid batter.
3
Add the oil and rum and mix again.
4
Blend with a hand blender to eliminate any lumps, then leave the batter to rest for about an hour.
Cooking the Crêpes
Ingredients
- None
Method
1
Even though I add a little oil to the batter, I always lightly grease the pan, adding a touch more every 3–4 crêpes. Cook the crêpes in a hot pan by pouring in a small ladleful of batter and swirling to spread it evenly across the surface.
2
When the edges are nicely golden, flip the crêpe using a silicone spatula.
3
Cook for a few more seconds, then transfer to a serving plate. Crêpes are wonderful plain, with sugar, honey, dulce de leche, Nutella… whatever you fancy!
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