Another very simple recipe, one that anyone can make, that uses very simple ingredients and yet is so delicious and versatile. In France, especially in Brittany where they come from, they are so popular there actually are restaurants (crêperies) which serve only that: savoury stuffed ones or sweet ones like the famous crêpes Suzette which are flambéed with orange liqueur. This Tuesday will be Candlemas (La Chandeleur). Originally Virgin Mary's Blessing Day, it’s now known in France as "Crêpe Day". But the belief once was that if you could catch the crêpe with the frying pan after tossing it in the air with your left hand and holding a gold coin in your right hand, you would become rich that year… Now, where did I put that gold coin…
- 250 g flour, sifted
- 500 ml milk
- 3 large eggs
- 1 pinch salt
- 2 tbsp sugar
- 1 orange zest
- 50g melted butter
- A little oil for the pan
Add half the milk and stir it in to avoid lumps.
Mix in the eggs, melted butter and zest; then add the rest of the milk.
Let the batter rest for an hour. After that, give it a few more stirs before cooking it. If there are lumps, sieve the batter into another bowl before using.
Cook in a hot non-stick pan: Pour one ladle of the batter into the pan whilst swirling around to cover the whole surface evenly. Turn the heat down and let it cook for a minute before flipping it over onto the other side.
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