recipe idea
Flash recipe for crêpes: The Breton pancake is so easy
With a real crêpe pan, the French classic should be easy to make
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A wafer-thin dough, folded several times and filled with sweet treats: the crêpe is not only a popular snack in France. We tell you how to prepare the Breton version of a pancake at home.
Whether with cinnamon and sugar or jam, with applesauce or chocolate: there are countless ways to fill a crêpe. But before that happens, the dough has to be prepared and baked. All you need for the preparation are five basic ingredients – and a special crepe pan. In contrast to an ordinary frying pan, this one has a particularly flat edge, which should help to turn the thin pancake more easily. But it can also be used for fried eggs, omelettes or schnitzel.
Crêpe or galette: that’s the difference
Galettes are nothing more than savory crêpes filled with cheese or bacon, eggs or fish: the Breton word “jalet” means “hot stone” on which the buckwheat flour dough was originally prepared. Nowadays, galettes and crepes are not only served in French restaurants, but also at fairs around the world. The liquid dough is distributed in a circle on a round, cast-iron plate (the crêpière) and baked. The sweet version, filled with hazelnut cream or another delicious dish, is particularly popular in Germany. But how exactly do you actually prepare the dough at home – without any crêpière? You will find out in the next paragraph.
Preparation: From the batter to the finished crêpe
One of the best-known versions of sweet pancakes from France is the Crêpe Suzette: it is soaked in fresh orange juice or spread with sweet orange marmalade and then flambéed with orange liqueur. If you don’t like it quite as fruity and would prefer to prepare your crêpe with a different topping, you have a free choice. You only need five ingredients and one to prepare the French classic Crepe pan – it distributes the heat evenly and also makes it easier to turn the wafer-thin pancakes. But back to the recipe:
For the crepe batter you need these basic ingredients:
- 1 egg
- 1 tablespoon of sugar
- 200ml milk
- 1 pinch of salt
- 100 grams of flour
And this is how you spread the crêpe batter correctly:
Take a mixing bowl and mix the egg together with the sugar and milk in it – preferably with a hand mixer or a mixer. Then add a pinch of salt and the flour, stirring until a homogeneous mass is obtained. Now it is important to let the dough rest for 15 minutes before you start making crêpes.
- If you are using a non-stick crepe pan, it must first be lightly greased (with a little sunflower oil) before you tip the batter onto it: put a small ladle in the middle of the pan, distribute the dough using circular motions over the entire area so that the floor is fully but minimally covered.
- Bake the batter in the crepe pan for a maximum of 30 seconds before flipping and repeating the process – another half minute and the batter is ready. Make sure that the pan does not get too hot, it is best to choose a medium heat level. Last but not least, the finished crêpes can be topped to your heart’s content.
Source: to eat and drink
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