ITS "CREPE DAY" IN FRANCE...is there an easy method?

How does Julia Child deal with crepes....?
Easy!

Throw all the liquid ingredients into the food processor,
pulse,
then add the dry and pulse briefly.
Set your crepe mix aside 2 hours..

Cook and flavour to your personality type...berries, dark and milk chocolate, maple syrup and toasted pecan, vanilla icecream & caramel sauce, fresh fig with chopped dates and orange zest and lots of vanilla ice cream, simple lemon juice and sugar with large sultanas, orange blossom water with icing sugar and vanilla icecream, caramel jam /confiture de lait and pan fried granny smith apples topped off and flambé with calvados, heated raspberries and cointreau, apricot jam with toasted macademia nuts and white choc pieces, lavender flowers and pear sorbet, rose petals and love...mmmm!!

Easy Crepe Recipe
250 gr sifted premium flour
pinch salt
2 eggs
1 cup oil
1/2 litre milk

Throw eggs, oil and milk into food processor and pulse briefly...maintain air bubbles
Add flour and salt. Pulse until homogeneous.
Cover and set aside for 2 hours.
Cook and "dress"....


"Rosée à la Chandeleur, l' hiver à sa"

Comments

  1. Jennifer2 February 2010 at 19:19

    Ah thanks Suzie the for crepe post. Was so hoping you would post some advice.Crepe Day is my nightmare, my crepes are like shoe soles. Will follow Julia's technique.

    ReplyDelete
  2. linda3 February 2010 at 00:26

    Hi chef Suzie

    I looove making (and eating) crepes, problem is they often stick to the pan and it can be realllllllly annoying having to throw out a whole batch!

    But what's with the "one cup of oil" in the recipe? That sounds like one big oil slick that the crepes may float away in? A weeny (huge) bit too much oil....or maybe this is the real French way??

    ReplyDelete
  3. Susie @ DesperateAngloHousewives, Bordeaux3 February 2010 at 08:27

    Dear Linda
    A cup of oil to 250 gr flour is typical. Do you leave your crepes to "rest" for 2 hours before cooking them?If not that way be why they are too liquid. This is the trick!! The batter/pate needs to be covered and set aside and left for 2 - 3 hours. Crepe batter can be left covered in the fridge for up to 48 hours....

    Use a non stick pan, very hot and be sure to wipe over pan with a paper towel with a tiny amout of oil before putting in the next crepe.

    ReplyDelete
  4. Jane - St Cuths old girl3 February 2010 at 08:36

    Your crepe filling ideas are so wonderful!! Didn't know one could eat lavender. I will try the macademia nut, apricot and white choc option tonight.
    Read about your blog in the old girl's section of the school magazine and am thoroughly enjoying your posts.Love your "french touch"

    ReplyDelete
  5. Susie @ DesperateAngloHousewives, Bordeaux3 February 2010 at 08:43

    Crepe recipe without oil....

    250 gr flour
    60 gr melted butter
    10gr salt
    6 eggs
    6dl milk
    4 tablespoons water

    This is an alternative recipe for those who find oil scary...however as you will see all that butter and extra eggs...well, you choose.

    ReplyDelete
  6. Anonymous6 February 2010 at 23:09

    have problems getting crepes in pan and out looking like crepes and not like sticky mess. HELP?
    Diana

    ReplyDelete
  7. Anonymous10 February 2010 at 19:17

    aunt daisy ...you have inspired me to
    do crepes tonight.
    filling with a spiced roasted pumpkin puree...then finished off in the oven with maybe a cheesy bechamel...is this wrong ????

    mmmm
    followed by sweet ones with just lemon and sugar

    ReplyDelete

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