Classic Breton Crêpes

Classic Breton Crêpes

Autumn is trying to come back, pointing its nose through my window.  Time for the ultimate comfort food, perfect with the blackberries I gathered at the back of the house … If I have any left, as I can’t stop eating them, I might gently stew a few and pour over my Breton Pan Cakes!

Breton Crêpes

You’ll need:

  • 250 g of Organic white flour
  • 50g of melted butter
  • 1 pint of milk (500 ml) or ½ Litre
  • 4 large eggs
  • 2 tbsp. of honey (or sugar)
  • 1 pinch of salt
  • 1 scraped vanilla pod (or a splash of vanilla essence)
  • 1 tsp. of baking soda

 

How to:

I guess, like Brown Bread in Ireland, everybody have their own recipes, I have several hidden in books and note books, in safes, under the mattress…  I like this one; I think it is as good as any.

In a bowl, place the flour, salt and baking soda and give it a brief whisk; it will help breaking the clumps, I don’t believe in sieving… (Us Bretons are like that, rebels and contrary to the max). In another bowl, whisk the eggs until homogenized. In a pan, gently melt the butter and the honey together. Back to the flour bowl, pour the eggs in the middle and start stirring gently; Little by little, add the butter and honey mixture, then start pouring your pint of milk. Gentle now! You should start getting a ribbon like texture, almost there… Cut a vanilla pod in half and scrape the seeds inside the mix. Give it another gentle stir and cover, in the fridge it goes for 45 min to 1 hour. It needs a rest. If you don’t have a vanilla pod or vanilla extract, pour in a bit of dark rum, my Mum used to put a dash in her Breton dessert… Very good too!

Ok, you’ll need a cloth, butter and a hot pan… Off we go! One ladle at a time, once it doesn’t stick anymore, flip the crêpe to the other side for a few seconds to a minute, in a plate, butter the pan again, and repeat the operation until you are out of Crêpe batter…

Enjoy with more honey, homemade jam, chocolate, stewed apples, etc., etc…

August 2014

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