Recipe 1: Crêpes*

This is the beginning of a new chronicle: Recipes

Behold, here is my Crêpes* Recipe!! – Ok I prefer stopping right there, it is not my recipe, I got it from my sister who herself got it from her flatmate back when she was in University, who herself got it from her mother who apparently does the best Britton crêpes ever. “Britton” being “from Brittany”, not Great-Britain, that’s why I put 2 “t”’s. Now, having given back to Ceasar what belongs to Ceasar, take notes:

You need:

- 250g (500mL) of flour

- 75g (37.5mL) of sugar

- 50g of butter

- 2 or 3 eggs – basically: 2 big eggs or 3 small ones

- 1/4L of milk

- 1/4L of water

The door of my fridge with three small eggs, the milk and the butter.

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You put flour and sugar in a big salad bowl, add the butter previously melted and the eggs. You can mix the eggs separately and then pour them in the salad bowl.

Mix everything together.

Then, add the milk, very slowly and keep stirring the base. The challenge is to avoid lumps. There should be none. Then add the water, the same way as you added the milk, pour very slowly and keep stirring.

Now you have a perfect not too thin not too thick base, with no lumps.

Cover it with a clean tea towel, and let it rest for a couple of hours or the whole night.

The bowl covered with a CLEAN tea towel

What the base should look like: perfectly smooth, no lumps

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That’s it, now it’s up to you and your hot fry pan. Don’t get burnt, and remember to “oil” or “butter” the fry pan so the crêpe doesn’t stick to the bottom.

Serve them with whatever you want, sweet or salty.

Bon Appetit!

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* A crêpe is a thin pancake for those who read the whole article without knowing what we were talking about!

Edit: For those like me who have problems with measuring quantities and converting grams of flour into mL and mL of sugar back in to grams, here is what saved my life: The Cooking Conversions Website. It’s very helpful.