In my blogs, the recipe comes first!
So without further ado...
straight from my Grandmothers kitchen to yours!
I've designed this so you can save or screenshot the images on your phone, to make it easy for you to follow the recipe while you are actually cooking in the kitchen. For those of you who prefer the full recipe is in the Images alt text, or at the end of this post.
Tips and Tricks
🥞The most common mistake people make is they want to flip the crepe too early - patience, and wait until the edges all curl and it no longer sticks to the pan
🥞Remember, crepes are very thin, don't make them too thick! They are not like pancakes, and the batter has a consistency almost like water
🥞Oil the pan between each crepe
🥞A good non-stick pan makes ALL the difference - My crepe pan is used ONLY for crepes! And I NEVER use metal on it! You can buy the perfect pan in Lidl, and probably Aldi at the moment.
🥞Remember your pan needs to be HOT
🥞Where to buy Buckwheat flour? Health food shops, Polish shops (called gryka), and the larger supermarkets - and places like Hollands and Barretts
Here is a video of me making crepes on the boat - excuse the poor lighting! I havent installed the electricity yet! But this should give you a good idea of consistency, and how to go about it.
Filling Your Crêpes - La Crêpe Complète
- Easy peasy and so delicious!
- Place your crêpe on a hot pan.
- Break an egg onto the crêpe. Spread the white of the egg around the crêpe with a wooden spatula to help it cook.
- Add a slice of ham, and sprinkle some grated cheese onto the crêpe.
- Once the egg white is pretty much cooked and the cheese is almost melted, fold the crêpe in half, wait another few seconds, and serve!
- Don’t forget - everything tastes better with music and/or singing!
Other Filling Ideas
- Ham and cheese
- Mushrooms pre-cooked in garlic with chorizo and blue cheese
- Black pudding and stewed apple
- Spinach and fetta
- Banana and chocolate
- Butter and sugar
- Butter and sugar and lemon
- Bacon, banana, maple syrup and toasted walnuts
- Anything really! Whatever your favourite food is!
- Pour a little rum or cognac on a sweet crêpe and light for a crêpe flambé
- Add ice-cream to a hot sweet crêpe to get the deliciousness of hot-and-cold!
Really, the filling ideas are endless
Traditionally crêpes are eaten with cider - NOT the bulmers kind, the type that comes in a bottle - you need to look for something called BRUT cider (or cidre), in a bottle, usually with a cork, a dry cider from Normandy or Brittany.
I actually found some in both Lidl and Aldi this week - and I’m sure the better off-licences and wine stores have some great options -
If you want to go fully traditional, drink your cider from a small wide bowl - un bolée - That’s how we do it!
Real Breton Pancakes like my Granny taught me.
You will need: Buckwheat Flour, Vegetable Oil, Water.
Making the crêpes (aka Galettes Bretonnes).
To make your crêpe, mix some Buckwheat flour with some water and mix thoroughly. The batter needs to be very thin - the consistency of liquid cream, or even slightly thinner, so keep adding water until it looks right.
Add a dollop of oil.
Heat a good non-stick pancake pan on the hob.
When it is very hot, use a tissue to wipe it with more oil, pour one ladle of batter onto the pan and swirl around to cover the whole pan. Your mixture should be thin enough that you only need one ladle per crêpe, and the pan hot enough so that the batter sizzles and bubbles as it is poured on.
Remember, the first pancake never works out - we give it to the dog!
Wait until the edges of the crêpe begin to curl, and if you shake the pan the crêpe moves on its own - now it is ready to be flipped.
Once your crêpes are cooked you can make a pile of them on a plate. Once cooled cover with cling-film and store in the fridge - they will be good for 3 days.
Want to get more stuff like this directly to your inbox? Why not Sign Up to Mad Jessie?!
Here's what people have. had to say about the emails:
"You're so warm and welcoming! It's a great lift to see your emails!"