My mother however, is no cook, and after a failed attempt to fry lumpy milk, the recipe became lost. 17 years later I found it in an old book and whipped up a batch.... They are stunning, wafer thin homemade crêpes!
The word doesn't look right without the circumflex, but apparently it is no longer correct??
So here is the recipe, handwritten and ripped from a notebook, in french - I suspect ALL the best recipes are written on torn out notebook pages in french
- 3 eggs
- 400ml milk
- 125g Plain flour (sieved)
|the original hand-written recipe|
The directions - not given on my original recipe, but I followed my instincts and got perfect results.
- Beat the eggs thoroughly
- Add the milk and the flour
- Whisk and whisk and whisk, until it is a bubbly smooth mixture.
Cook as you would pancakes
Use a ladle to put the mixture on the pan and swirl it to give even coverage
Don't use too much batter, remember they are supposed to be paper thin
The crepes are ready when the sides curl up.
For the best results use a smooth, non-stick pan rubbed with a little oil or butter to prevent sticking.
Once you have made a small stack of crêpe they are ready to eat.
The best way to eat your crêpe is probably with nutella (lidl's own-brand is just as good) or with sugar and lemon-juice, maple syrup is delicious too.
Crêpes work just as well with savoury fillings I like to fry some herby mushrooms, onions and tomatoes. Grated cheese is a wonderfully simple filling though.
I don't imagine Marie-Eve's family was too impressed by the porridge I made for them
- with water and salt -
I am a proud Scot, but even I couldn't stomach it.
Sorry, Marie-Eve, sorry.