| Crêpes, originally a Breton
dish, are a popular snack in France. In cities and towns they
are often sold from stalls on the street. They are quick and easy
to make, and can be eaten with savoury fillings such as cheese
or mushrooms, or as a sweet treat, with jam, chocolate, or even
ice cream.
You will need
- 150g plain flour
- 1/4 teaspoon salt
- 2 eggs
- 300 ml (1/2 pint) milk
- 1 tablespoon oil
- oil, for cooking
Preparation time:
10 minutes
Cooking time: 15-20 minutes
Method
Sift the
flour and salt into a bowl and make a well in the centre. Break
in the eggs and add 150 ml (1/4 pint) of the milk. Beat in the
flour from the sides of the bowl until you have a thick, smooth
batter. Gradually add the rest of the milk. Heat a little oil
in a frying pan, then pour it off, leaving a very thin coating
on the base of the pan. Pour in just enough batter to cover
the base of the pan thinly. Tip the pan from side to side to
make sure the batter is spread evenly. When bubbles appear on
the surface, and the underside is nicely browned, turn the crêpe
over with a spatula and cook on the other side for one to two
minutes. Make the rest in the same way, re-oiling the pan and
reheating it again for each one. To keep hot, place a saucer
upside-down on a large plate over a pan of simmering water.
As the crêpes are cooked, drape them over the saucer.
If you are going to keep them for a long time or are going to
re-heat them, cover the plate with a bowl.
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