I am from Bretagne/Brittany the West part of France, one of the things that we eat in Brittany is Crepes (of course we eat lots and lots of different things) but Brittany is known for the crepes.
The famous one are Buckwheat crepes they are salted crepes made from Buckwheat flour and water. We eat them garnished with ham and cheese and eggs (that’s the traditional garnish) but also with cool stuff like mushroom or bison meat or tomato and even Goat cheese and Salad. For myself I love the “Andouille” or the Mushroom.
When you go to a Creperie in France you will also have the choice of sweet crepes, those crepes are made from regular white flour, milk and eggs. The garnishes for those are plain sugar or jam or for fancier one Pear with Melted Chocolate or even Banana… YUMMY!!!
Last year when I was at my mother she took out her “electric crepes maker” and I was amazed of how easy it was to make those. So when I got back to Iowa, I went and bought myself a crepes maker (I waited FOREVER to get it, but it arrived and I have tried to use it at least once to twice a month) mind you my kids are picky eater (funny cause they are not in France when we make those) but, they won’t eat the American Buckwheat crepes that I make (I guess I don’t have my mother’s hand for the recipe). But today I made some crepes. My husband missed the last time that I made crepes so I thought since he was coming home for the weekend I would make some for him and the kids (and ME of course) ;-)
So here is the recipe for the crepes and some pictures just to make you salivate with envies! (That will teach you to come and visit me more often he?) ;-)
For 18, not very hungry people
1.5 cup of Flour
4 tbsp of sugar
2 tsp of vanilla extract
1 stick of butter (salted)
31oz or 3.875cup of Milk
In a bowl put the flour and the sugar together, put a little whole in the center of it and put your eggs in it (obviously without the shell)
Start mixing those ingredients together and when the mixture gets heavy, pour the milk little by little until completely incorporated.
Melt the stick of butter and mix it with the batter. If the batter has “clot” (little pieces of dry flour surrounded with wet batter) pour the batter into a strainer until you have a smooth batter.
Cover the bowl with a towel and let it sit for 1 to 3 hours.