This beautiful recipe comes all the way from France from the beautiful Elsa of La Pintade Aixoise. Now anyone who has read my blog on a fairly consistent basis knows I am a big fan of Julia child. I have used her recipe for crepes for much longer than I care to admit and it’s perfect, I love it, but I am always excited to try a new recipe especially one that is “light. Elsa’s crepes contain no butter in the batter and I was skeptical but you know what, it really produces a wonderfully light crepe. Who knew. I always trust the French when it comes to the culinary arts, they know their stuff. This post was actually supposed to be a part of my basics series a few months ago but Elsa had a baby and was away from blogging for a while. I am so happy she is back and posting again. I do love her blog, there are several fantastic blogs that I follow from France and they are all amazing. Look at her post for the classic Crepe Suzette or her gorgeous Macaron or her Apple Cardamom Tarts
I had to try her recipe and it was easy to make and the crepes are perfect. Be sure to let your batter sit in the refrigerator for at least an hour. Have melted butter and brush ready to brush onto your crepe pan and make sure the pan is hot enough before adding the batter and swirl and swirl so that you have a thin coating on the entire pan. It’s really easy and crepes are always impressive and I love that they can be breakfast or an elegant dinner or dessert. The recipe makes a lot of crepes, I like to freeze them with a sheet of parchment in between each crepe and slipped into a ziplock bag. Remove what you need let come to room temperature and heat in the oven or quickly in a fry pan.
Light french crêpes
Unlike pancakes, the french crêpes are very thin. The light can be seen through.
For 20 items of 8 inches diameter :
Pastry flour: 8.8 ounce
Salt: 2 pinch
Eggs: 4 large
Half fat milk: 2 US cups
A flavor of your choice:
1tsp of rhum or triple sec (orange alcool),
1tsp of orange flower water,
1 packet of vanilla sugar,
a grated citrus peel…
Butter or shortening for cooking
Pour pastry flour and salt in a bowl. Dig a well and put eggs into it.
Stir with a whisk. Keep carefully stirring in the center of the bowl, flour and eggs will stir together and lumps will be avoided.
Add 1/3 milk and the flavor of your choice, keep stirring at the center. Then add little by little the rest of the milk till the batter be completely homogeneous.
Whisk firmly two or three time perfectly scrubbing the edges of the bowl.Let the batter rest during an hour before cooking.
Stir the batter.
In a hot 8 inches diameter frying pan, let melt a 1/2 tsp of butter and drop the excendent with absorbing paper. Stir on the frying pan a 1/4 cup of the batter.
Turn quickly the frying pan to spread the batter very thinly all over it.
When edges of the crêpe get golden and move away from the frying pan, flip the crêpe with a wooden spatula and get the other side golden.