How to Make Crepes
Although crepes are not a traditional food from Provence, add this easy, versatile recipe from the Provence Gourmet to your ” go-to list.” If you are in Aix-en-Provence (or anywhere nearby), you can find delicious, handmade crepes made by Delphine at Crepes Cidre et Co.
If you are interested in cooking classes and learning some traditional Provencal meals, contact Gilles (Provence Gourmet) to learn about his classes.
How to Make Crêpes
This recipe makes about 18 crepes.
Ingredients
- 2 cups white flour
- 2 cups milk
- 4 large eggs
- 1/4 cup unsalted butter
- 1 pinch salt
Instructions
- Add all of the ingredients in a blender and mix long enough for the butter to incorporate.
- Allow your crepe batter to rest for at least an hour.
- Heat a flat, non-stick crepe pan. Spread a little butter on the surface with a paper towel, and pour a thin layer of batter onto the pan.
- Once each crepe starts browning a little on the bottom side, lift the sides with your spatula, flip the crepe and remove it once it is browned on both sides.
- Repeat until all your batter has been used up.
Notes
From experience, we tend to say here that your first crepes could be quite a mess, but your last ones are perfect.
Here in Provence we love to have crepes with a few drops of lemon and sugar, or honey, or homemade jam.
Here in Provence we love to have crepes with a few drops of lemon and sugar, or honey, or homemade jam. Tried this recipe?Let us know how it was!
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