French Sweet Crepes (the thin kind)

Thin, sweet and delicate is the way that French crepes are typically made — the past recipe I posted for blackberry compote crepes is thicker, and I like that it’s more substantial for breakfast. But for a bridal shower last weekend, I’m glad I had a trial run of the menu the day prior so that I could really thin out the batter for a more traditional thin crepe. A few things I found handy was to use a proper crepe pan because the thin bottom distributes the heat to the crepes just right (compared to crepes using a regular frying pan, which came out spotty-brown or burned easily). Gently sliding a spatula beneath the crepe before flipping also helped to prevent tears and holes.

Sweet Crepes (très mince!) Recipe from Raymond Chan

  • 1 cup flour
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 1 1/2 cup milk
  • 1 tsp vanilla
  1. Sift flour and salt into a bowl, make a well in the centre and add eggs
  2. Gradually beat in the flour from the sides and slowly pour in the milk to make a smooth batter.
  3. Oil the pan, or melt a knob of butter until foaming. Just a bit of oil or butter will do, because you don’t want the thing to get crispy in too much fat.
  4. Over low heat, ladle just enough batter so that when you tilt the pan, the surface area is thinly covered. Try to do this quickly, because each side needs only about 30 sec to a minute to cook.
  5. When the sides are beginning to brown, use a spatula to loosen all around the edges. Then slide the spatula beneath the crepe to loosen, and gently flip. Using my fingers, I also lifted the edge of the crepe to check the colour of the cooked side — lightly browned is what we’re going for — and Raymond Chan says that’s okay too.
  6. Once it’s done, slide the crepe onto a plate. If you’re stacking the crepes, place parchment paper beneath each one to prevent them from sticking to each other. I was serving these crepes later in the day, and Joy of Cooking says that it’s alright to keep stacked crepes in the fridge, then warm it up in the oven with the plate slightly covered by foil at 300ºF.

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