When you think of French food , you think of… Crepes! That’s right! Crepes have a big place in my childhood. Every Sunday I would make the batter and then my mom would cook them. It was my favorite dinner. Now I’m so happy to share it with my family. It took me a while to figure it out, but this is the best recipe I have found so far. I love how light they are because of the club soda (I know, not very traditional, but it works!) and the buttery taste. Here is my recipe for my crepes, the one that I love to use at home in the US. This recipe is from chef Anne Burrell on Food Network. You can have access to the entire recipe here: Crepes recipe from Anne Burrell Ingredients
2 large eggs ½ cup of milk ½ cup of club soda Kosher salt 3 tbsp unsalted butter, melted, plus 3 tbsp unsalted butter for cooking 1 cup all purpose flour Instructions Add the eggs, milk, club soda, and a pinch of salt to a blender and process until completely combined. Pour in the 3 tbsp melted butter Then add the flour and blend until smooth. Add a little more milk if needed. I always do, it has to look like a very liquid pancake batter. Let the batter sit for at least 30 minutes before using. Melt some butter in a flat round pan (preferably one for crepes). Fill a ¼ of a cup almost to the top with batter and pour it into the preheated pan, tipping and rolling the pan as you ladle the batter to evenly cover the bottom. Just so you know I always miss my first crepe and I have made crepes my entire life, so don’t feel defeated if you can make it work on your first try. When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for another minute on the other side. Remove the crepe from the pan to a plate and let cool. Repeat the process until all the batter is used. Why am I not using a crepe recipe from France? My mom has the best recipe, but you know what? It doesn’t work well in the US. The milk and the flour are so different, and my crepes ended up too thick. It took me 2 years to figure out how to make crepes in the US, and I recently found my favorite recipe. It is now the one I use all the time. If I feel like it, I add some vanilla extract, or any other flavor. What do I eat it with? I like to eat my crepes with Nutella, but also with sugar or jam. Since I have been living in the US, I have learned that it is more of a dessert for Americans, so we sometimes add whipped cream and fruits. Hope you enjoy it! Try it at home and let me know how they turn out!
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AuthorMy name is Melanie Ashby. I am from France and I currently live in the US. Here are some tips about traveling to France from a French and an American perspective! Archives
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