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A Day Away From Canelés!

January 29, 2017

With the first culinary milestone of the year approaching fast– Candlemas – I would like to expand on something which originates from my place of birth, the region of Brittany in France. Britany not only protrudes like the nose of France and pokes the Atlantic Ocean with its cliffs and beaches, it is also (wrongly!) prejudiced among French people for its overcast and rainy weather – a completely undeserved reputation, just like Britain’s supposed fame for endless sheets of rain enduring in the minds of certain French people…

Britany, besides being my birth place is also the home to a great treat: the famous crepes (crêpes, when properly spelt out).

Before trying my hand at canelés, I used to prepare crepes for the whole family on Sunday afternoons. My parents were and still are fond of spreading home-made blackberry jam, my elder brother fell, in his early years, into the habit of spreading Nutella and my younger sister follows her fancy but usually navigates between jam and Nutella. Only my husband, coming from the Eastern fringes of Europe (relevantly or not) is invariably delighted by the simplicity of caster sugar. Lastly, my favourites are with salted butter and lemon, try that for a subtly contrasted savour!

Crepes can be filled/spread over with anything you like and with endless combinations. I think that you guessed where this is going to end. I would like to invite you to prepare a set of crêpes to share with your family or your friends, or just treat yourself to a moment of “gourmandise” as you see fit.

Without much further ado, here is our family recipe!

Ingredients (this will make around 12 crêpes)

  • 250g of plain flour
  • 20g melted butter
  • 1  teaspoon of salt
  • 3  eggs
  • 375ml of whole or semi-skimmed milk
  • 125ml of beer (it makes the batter really light – if you do not want to use beer, I can replace the beer by 125mL of milk)  

1- In a large bowl, beat eggs and milk together with an electric mixer. Add in flour, salt and butter. Beat it until smooth.
2- Set aside for at least 1 hour in the refrigerator (the batter will keep for up to 48 hours).
3- Heat a small non-stick pan over medium-high heat. Add butter to coat. Pour the batter into the pan, using approximately 2 tablespoons. Rotate/swirl the pan to spread batter as thinly as possible. Cook for approximately two minutes, flip and cook for another 1 to 2 minutes. Your crepes should become slightly crispy around the edges.

Bon appétit !

Caroline