Recette : Les Crèpes

Crêpes are a thin pancake that the French people like to eat as a mid-afternoon snack or as a dessert. There are special crêpes restaurants all over France but they are especially popular in Brittany which is located on western France.

You can prepare them in advance and store them with a piece of wax paper between each one. When you want to serve them simply warm them in a frying pan. There are many toppings you can use but the most common are sugar or powdered sugar.

Yield: 18 - 7 inch crêpes

Ingredients:

• 4 eggs
• 2 cups of milk
• 2 tablespoons melted butter (cooled)
• 1 1/2 cups sifted flour
• 1 teaspoon salt
• 1/2 teaspoon vanilla
• Small amount of margarine for preparing the frying pan

Method:

1. Beat the eggs first just until foamy and then stir in milk, 2 Tbsp cooled butter, and 1/2 tsp vanilla. Gradually beat in the flour and salt until smooth (If you have a blender you can mix it all in the blender).
2. Heat skillet or crêpe pan until a drop of water sizzles in it (350 degrees for an electric fry pan). Brush a small amount of margarine n the fry pan before frying the first crêpe.
3. Measure about 1/4 cup of batter into the skillet (judge by the size of the pan) and immediately tilt the pan to spread the batter around in a thin circle.
4. Cook each crêpe until the edge is browned before turning to cook the other side (about 1 minute). NOTE: If the crêpe sticks, use a knife to loosen the edge and them flip it; the first crêpe if often a disaster - don't let that bother you.
5. Put powdered sugar, sugar, jam or whatever you prefer on it and roll it like a jelly roll. Eat it warm.