Updated: Feb 2, 2018
Découvrez notre recette traditionnelle de crêpes à la française, celle-ci se transmet de génération en génération et ce depuis des siècles !
(Discover our traditional French pancake recipe, this one has been passed down from generation to generation during centuries !)
The word "crêpe" is French for pancake and is derived from the Latin crispus meaning “curled”.
Crêpes originated in Brittany in the north west region of France, which lies between the English Channel to the north and the Bay of Biscay to the south. Crêpes were originally called galettes, meaning flat cakes.
Ingrédients pour 4 personnes :
- 250g de farine - 250g flour
- 4 oeufs - 4 eggs
- 1/2L de lait - 1/2L of milk
- 1 pincée de sel - 1 pinch of salt
- 2 cuillères à soupe de sucre - 2 tablespoons of sugar
- 50g de beurre fondu - 50g of melted butter
- mettez la farine dans un saladier / put the flour in a bowl
- ajoutez le sel et le sucre / add the salt and sugar
- mélangez doucement / mix it gently
- ajoutez du lait froid petit à petit / add cold milk gradually
- mélangez doucement, la pâte ne doit pas être trop épaisse / mix it softly, the batter mustn't be too thick
- ajoutez le beurre fondu et mélangez bien / add the melted butter and mix it well
- versez une louche de pâte dans une poêle avec un mouvement de rotation pour la répartir sur toute la surface / with a ladle pour the batter into a frying pan with a rotational motion to spread it on the entire surface
- quand les bords de la crêpe se colorent, retournez là / when the pancake’s edges become golden, flip it over
- laissez cuire la crêpe une minute de chaque côté / let the pancake cook one minute on each side
- répétez l’acton jusqu’à l’épuisement de la pâte / repeat this action until there is no more batter
Savourez d'avantage encore vos crêpes en les saupoudrant de sucre, ou en y étalant de la confiture, du chocolat, écoutez simplement vos envies… Par ailleurs le chef vous recommande vivement de les accompagner du bonne bouteille de cidre et… Voilà !
(Savour even more your pancakes by dusting those with sugar or by spreading some jam, chocolate… just listen to your heart… In addition, the chef highly recommend you to serve those with a good cider’s bottle and… Voilà !)
On February 2 crêpes are offered in France on the holiday known as Fête de la Chandeleur, Fête de la Lumière, or “jour des crêpes”.
Here are some tips you didn´t know about "crêpes":
Never call Crêpes a ‘French Pancake’ or you may offend the French!
Every French household has a ‘secret’ ingredient (i.e. orange blossom water, Cointreau, Grand Marnier, rum, beer…)
Skip the sugar, and make savoury crêpes by simply adding ham and grated cheese to your crêpe – cook for 1 minute before folding in half then cook for another minute.
French people fold their crêpes, they don’t roll them! Folding your crêpe prevents the toppings from leaking or falling out!
Lemon or orange zest is often grated into the crêpe batter to add a refined aroma of sweetness.
A quick action of the wrist is the secret for flipping over crêpes successfully.
Traditional savoury crêpes in France are made from buckwheat flour.
In France, most household own a crêpe pan (non-stick pan with shallow sloping sides so that the crêpe can be turned easily)
Now is time to try your best and turn your Sunday family time into a fête!
Not only do the French eat a lot of crêpes on this day, but they also do a bit of fortune telling while making them. It is traditional to hold a coin in your writing hand and a crêpe pan in the other, and flip the crêpe into the air. If you manage to catch the crêpe in the pan, your family will be prosperous for the rest of the year.