RecipesRecept
The Crêpes
40 to 60
The classic French batter
• 500 g sifted plain flour • 1 litre of milk • 6 eggs • salt • oil or butter
In a bowl, mix 500 g of flour with 1 litre of milk, until the consistency is of a single cream. Add the 6 beaten eggs, 2 pinches of salt and 2 tablespoons of oil or melted butter. Leave to rest for 1 to 2 hours.
If the batter is too thick after making the crêpes, add a small amount of water and mix again.
Salty pancakes can be made with a more salty batter.
Wholemeal batter
For savoury pancakes, replace plain flour with wholemeal.
Water batter
To lighten the texture, replace all the milk by water.
Crêpes with chicken and cream
• 3 slices of chicken • 1 bowl of grated cheese • 1 pot of fresh cream
Place 1/2 slice of chicken on your crêpe after the crêpe has been turned and is nearly done, sprinkle with grated cheese. When the chicken is hot, coat with fresh cream and fold like an envelope.
Crêpes with Roquefort, fresh cream andwalnuts
•1 piece of crumbled Roquefort • 1 small pot of fresh cream • 4 to 5 crushed walnuts
English
Mix all the ingredients. On your plate, garnish the crêpe with this preparation and fold in four.
