CRÊPES RECIPE

French crêpes so good they will make you feel like you are in Paris

Ingredients:

· 1 cup of flour

· ½ L of milk

· 2 eggs

· 1 tablespoon of sunflower or peanut oil

· 1 teaspoon of orange blossom water

· 1 pinch of salt

· Some butter

STEPS:

1. In a large bowl form a well with the flour. Crack the eggs into that well and add the oil, salt and a bit of milk. Mix the batter with a whisk and progressively add the rest milk and the orange blossom water. The dough should be liquidy and drip off your whisk.

2. Let the dough rest for 30min. After the rest time, if the batter feels thick, add a bit more milk to find the desired texture.

3. In a non-stick pan on medium-high put a little nub of butter and pour the equivalent of half a ladle of batter in the pan. Use the handle of the pan to spread evenly and thinly the batter in the pan. Flip the crêpe when it starts to look golden and does not stick. Cook the other side till golden as well. Approx. 3min per crepe.

4. Top your crepe with your favorite jam, Nutella, berries and enjoy !

The complète is Brittany’s must-try dish: a buckwheat crepe with ham, cheese, and an egg. It’s a full meal (une complète)! Buckwheat first arrived in France from Asia in the 13th century and played a crucial role in fighting famines, as crepe could easily replace bread. Initially, the dough was made of water, buckwheat flour, and salt, and after being cooked, one egg was added. Nonetheless, crepe recipes have become more generous as the dough is now additionally composed of milk, eggs, and rum or beer.