Friday, December 13, 2013

True Parisian Crepes

Having eaten crepes in France last week, we realized the ones we make here do not compare to the real deal.  So here is the secret sauce  (for 8-10 people)

Preparation time 10 min - Cooking time 3 min (but it has to stand for 30 min after preparing)

List of Ingredients

250g flour (1 1/2 cups of flour)
4 eggs,
one pint of milk
1 pinch of salt
50 g butter (3 1/2 tablespoons)
1 tsp vanilla sugar
1 tablespoon rum (5 cl)

In a bowl, mix the flour and eggs. Then gradually add the milk while stirring with a whisk.

Add the vanilla sugar, a pinch of salt, butter and rum
Let stand for 30 min and then heat the crêpe pan  and melt a little butter. 
Use a ladle depending upon the thickness of the dough. IT is not necessary that the batter is too thick. If it is too thick add a little more milk. IF it is too liquid add flour.
Use waxed paper to stack the crepes.  Put butter on pan between cooking each crepe to not make it stick
I am ready to make these in any of your homes.
(This is the recipe Micka was going to use in the US for his restaurant).

from Reid

and remember 'crepes' rhymes with 'reps' not 'tapes'

very important if you are making true Parisian crepes!

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