Crèpe Recipe
If you want to try making your own, this is my favourite recipe for about 20 crèpes. It is without milk – sacrilege to the Breton recipe, I know – but milk can make them tough. Which also makes this a perfect recipe for those with milk allergies:
3 cups (750ml) flour
1/2 t (2.5ml) salt
2t (10ml) baking powder
4 cups (1 litre) water (for a thicker crèpe leave out 125ml water)
2 T (30ml) sugar
1 egg
1 T (15ml) vinegar
2 T (30ml) oil
- Sift the flour, salt and baking powder
- Make a well in the flour mixture
- Mix the water, sugar, egg, vinegar and oil.
- Add gradually to the flour mixture, stirring continuously removing all the lumps
- Let the batter stand for at least 30 minutes!! NB – this will allow the granules to soften so you get light crèpes. Or even leave it overnight in the fridge.
- Wipe a pan with kitchen towel and a little oil (keep this available to wipe the pan from time to time)
- Heat up a pan on the oven and using a soup spoon with the same amount of batter pour into the centre of the pan. Remember, the thinner the batter the thinner the crèpe.
- Move the pan at an angle to spread the mixture evenly over the whole surface.
- As soon as it sets turn it over with a spatula and cook the other side.
- The first one is for the chef – I find it is never perfect until the pan is cooked in once!!
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