The French celebrate the coming of Spring with a festival called Fête de la Chandeleur. A day when a lot of crepe eating goes on, but also a bit of fortune telling. Legend has it you hold a coin in your writing hand and a crepe pan in the other, and you need to flip the crepe successfully in the pan. If you succeed with this, a good harvest and prosperity shall be with you throughout the year! And yes I did try that…call me superstitious 🙂
The main reason I like the crepe is the lightness of the batter and the pretty little lace print that magically appears whilst cooking! Savoury or sweet its the perfect breakfast/brunch option.
from chocolate and zucchini blog
– 250 grams (2 cups) flour
– 1/4 teaspoon fine sea salt
– 50 grams (1/4 cup) sugar
– 3 eggs, lightly beaten
– 240 ml (1 cup) milk
– 240 ml (1 cup) purified water
– 2 teaspoons pure vanilla extract
– 2 tablespoons vegetable oil
– 2 tablespoons rum (optional)
– vegetable oil for cooking
1. Put the flour in a large mixing bowl and make a little well
2. Add the salt, sugar, vanilla, and eggs into the well. Whisk gently in the center so the eggs will blend with part – not all – of the flour.
3. Pour milk and water slowly, whisking as you pour. Keep whisking until all the flour is incorporated; the batter will be thin.
4. Add oil and the rum, if using, and whisk again. Cover the bowl with plastic wrap, and refrigerate for 2 hours, preferably overnight.
Take batter out of fridge and whisk it again.
Get your pan really hot, enough to make a drop of water sizzle.
Spray the pan with good-quality vegetable oil, or dip a folded paper towel in a ramekin that contains a little vegetable oil, and wipe it over the pan to grease it lightly (watch your fingers).
Pour a little batter in the pan, just enough to cover the pan thinly, and swish the pan around in a slow circular motion to make a circle. Cook for 40 seconds, or until the edges start to turn golden and pull slightly away from the sides (this happens quickly) Run the tip of a hard spatula around the crêpe to loosen, check underneath, and flip the crêpe when you see that it is nice and golden. Cook for 20 more seconds on the other side, or until golden as well, and slip out of the pan onto a plate. It should have a golden hue and the pretty lace patterns on the crepe. Grease the pan again every two or three crêpes.
The batter and crêpes will keep for 2 to 3 days in the fridge, tightly covered.
(This recipe can be used for savory crêpes also — just hold the sugar, vanilla and rum.)