All Of Una

  • Fashion
  • Travel
    • Hudson Valley
    • Los Angeles
    • New York
    • New Zealand
    • Oregon
    • Paris
    • San Francisco
  • Road Trips
  • Recipes
  • Restaurants + Bakeries
  • Health
  • Garden
  • Design
    • Architecture
    • Furniture
    • Interior
    • Kitchen
    • Rising Stars
  • Soins de Beauté

Recipes

Classic French Crepe

Una Baker | February 3, 2020

Le Chandeleur, February 2,  is a French holy day where most French homes will eat crepes.

This tradition finds its origins in an old Roman ritual of harvest & fertility.  The crepe is round and golden, reminding us of the sun to come, whose warmth will make the harvest possible.

It is best to only make crêpes for 5-6 people as it is very difficult to serve hot to a large group.  When starting the make the crêpes usually the first one does not come out perfectly. This recipe can be used for sweet or savory crêpes. For best results, you must use a non-stick pan and have the oven on low to keep crêpes warm on a heat resistant plate or pan with a clean kitchen towel.

Les Crêpes de la Chandeleur

4 medium eggs
2 cups flour
2 1/4 cups milk
2 tablespoons melted butter
pinch of salt
*If only making sweet crêpes, it is nice to add 2 tablespoons sugar
1/4 tsp vanilla extract
1 tablespoon fresh lemon or orange juice (optional)

Put eggs, flour, milk and salt in a bowl and using a hand mixer, mix until the consistency is smooth, thick and syrupy. Ideally, it is good to let the batter rest for 30 minutes. But, if it is a last minute idea, it is ok to start them right away.
I usually make the crêpes with two pans at the same time.
Put the pan on medium heat and brush with a small amount of melted butter. Usually, after every 4-5 crêpes you will need to butter the pan. Using a ladle, pour slowly enough batter to cover the pan turning the pan in circular motion while adding the batter. Be mindful to not make them thick! Less batter is best for the perfect think crêpe.

Once the edges of the batter start to lift and brown it is probably time to flip. If using a spatula, left and flip in on quick motion. Let the crêpe cook for another minute, then slide to warming plate/pan. It is good to separate cooked crêpes with a little parchment paper. Cover with kitchen towel and place in a very very low heated oven. Leave oven door slightly ajar.
Savory French crêpes usually include eggs, ham, sautéed vegetables, cheese.
Place a cook crêpe back in the pan on low heat, sprinkle some cheese and add cooked egg, ham or vegetables…..mushrooms are my favorite!
Sweet French crêpes traditionally have a little powdered sugar, Nutella, honey, fruits and nuts.  Maybe topped with a little whipped cream or ice cream.

Bon Appétit

1 Comment

  • Maureen February 3, 2020 at 2:57 pm

    Merci Beacoup!
    Loving this French crepe recipe.
    Maureen

    Reply
  • Leave a Reply Cancel Reply

    Your email address will not be published. Required fields are marked *

    Previous Post
    Next Post

    FIND UNA HERE

    Hand Picked Posts

    • LEATHER SPA TIME 🧡

      February 27, 2023
    • RED LENTIL DAHL

      February 22, 2023
    • HYDRATION & PROTEIN

      February 3, 2023

    Gardening

    • Home Plant Care

      February 25, 2022

    Una on Fashion

    • LEATHER SPA TIME 🧡

      February 27, 2023
    • ANNE WILLI BOUTIQUE BROOKLYN

      May 18, 2022

    Travel With Una

    • THE ENDLESS HONEYMOON PARIS 2022 Day 1 & 2

      October 14, 2022
    • THE ENDLESS HONEYMOON…TRAVELING THRU IRELAND DUBLIN-MAYO-CAVAN

      October 12, 2022
    • ANNE WILLI BOUTIQUE BROOKLYN

      May 18, 2022

    All About Una

    All About Una

    HAND PICKED POSTS

    • LEATHER SPA TIME 🧡February 27, 2023
    • RED LENTIL DAHLFebruary 22, 2023
    • HYDRATION & PROTEINFebruary 3, 2023

    NEWSLETTER SIGNUP

    Sign up and get the best curated design , fashion, lifestyle and more from around the globe... straight from Una!

    • This field is for validation purposes and should be left unchanged.

    © Una Baker | All Rights Reserved.