Crepes are tasty and adaptable – carnivore or vegetarian; sweet or savoury; you can pretty much include whatever you want in them. If you make them a lot, I highly recommend a crepe-maker as an investment… otherwise, heating a pan until it sizzles butter will do fine, just remember the first one’s always likely to go wrong! I like this recipe as it doesn’t call for sarrasin (savoury flour) – I think these taste nicer and have the benefit of being useable for dessert crepes if there’s left-overs (top tip: chocolate, banana, digestive biscuits and ice-cream in a crepe=uber-delicious!)
However, sans crepe-maker the crepes are not the prettiest of beasts, so you’ll excuse me if this is a photoless post.
Crêpes Salées (serves 4)
- Pour flour in jug and add salt; make a well in centre and break the eggs into it.
- Whisk with a fork, gradually incorporating flour.
- Pour in the milk-water mix while whisking.
- Whisk until the batter is thin and runny with no lumps
- Cover and leave at room temperature for an hour
- Heat a non-stick pan with some oil. When it’s really hot, pour in a ladleful of batter and turn the pan so the batter covers the bottom surface. Let it cook for 2 minutes then flip and heat for a minute on the other side.
Forestiere: Béchamel, Mushrooms, and Onions
- Melt the butter in the microwave
- Add the flour and mix well
- Bring the milk to the boil, either in a milk pan or by heating it in the microwave – let it boil for a few seconds.
- Pour the milk onto the flour/butter mix, whisking it. Season it.
- Put everything in the microwave for 30s, whisk more until no lumps, repeat as necessary.
- Soften the onion, added the mushrooms, and then poured over the béchamel.
1 pepper, chopped
1 tomato, chopped
2 tbsp creme fraiche
- Soften the pepper then mix in other ingredients