In this chan­deleur sea­son, it’s time for a crepe recipe on Flow­ers of Vice. Here is a very easy and quick one (no wait­ing necessary!).

Ingre­di­ents:

• 250 g (= 2 cups) white flour
• 1/2 liter (= 2 cups or 17 oz) milk (tra­di­tion­ally you would use whole milk, but I found that 2% works just as good)
• 3 eggs
• salt
• 50 g (= 3 tbsp) butter
• 1 tsp orange flower extract (this is optional but it gives a nice sub­tle taste to the crepe dough. You may also add 1 tsp of Rum or vanilla sugar/extract).
• a small potato and oil (to grease the pan)

Method:

1. Heat the but­ter on low heat in a saucer pot until it reaches a hazel­nut color ( yes a lit­tle brown). Let it cool a bit.

2. Pour the flour in a bowl and add a pinch of salt.

3. Make a well in the flour and brake the eggs into it. Add the melted but­ter and start stirring.

4. Pour the milk slowly while whisk­ing the dough del­i­cately to obtain a smooth paste.

5. let the dough rest for 1/2 hour in the fridge.

6. Adjust the dough if nec­es­sary by adding a lit­tle water or beer. It should feel pretty liquid.

Now you are ready to make the crepes!

Heat up the pan. Pour 1 tbsp of oil in a small bowl. Use the 1/2 potato to dip into the oil and once the pan is hot, grease it up  before mak­ing each crepe ( if you want to throw some  crepes up in the air, they must not stick to the pan).

Use a ladle to pour the dough into the pan.  Using your other hand, lift the pan out of the fire and tilt it in a round motion to obtain the thinnest amount of dough spread evenly through­out the pan. This motion will become eas­ier after a cou­ple crepes.

When the bor­ders of the crepe starts fold­ing in and you see a thin brown line drawn on these bor­ders, its time to flip the crepe.

Now is the time to add your favorite top­ping to the crepe:

A few ideas of sweet toppings:

• Add 1 tbsp but­ter and sprin­kle 1 tbsp sugar over the crepe. This is one of my favorite! (Add a few choco­late chips on top and its even more godly.)
• Add 1 tbsp sugar and squeeze 1/2 a lemon.
• Add a spoon­ful or 2 of Nutella, fruit jam or honey.
• Add some vanilla or coconut ice cream and top it with some choco­late sauce and whip cream.
• Slice a banana on top of the crepe and pour some choco­late sauce.
• Add some coconut flakes and top with choco­late sauce.
• Cre­ate your own and let us know which ones you love!

Salted top­pings:

• Crepe bre­tonne: you will need 1 egg, some shred­ded gruyere cheese, a few very thin slices of parisian ham and pepper.   I pre­fer to cook the egg sunny side up on the side and add it to the crepe once its cooked. Top it with the cheese and ham, fold the edges of the crepe back and wait until the cheese has melted.
• Crepe du Sud: a few slices of pro­sciutto, some goat cheese and mint leaves.

Hope you enjoy! In Febuary we tend to eat lots of crepes in France, usu­ally the meal con­sist of a salted crepe fol­lowed by a few sweet ones. Miam Maim!

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Related posts:

1. SWEET or SALTY PIE CRUST
2. “IKEA” OATMEAL CHOCOLATE COOKIES