When we think of this tasty food, we always think in France where crêpes are traditionally served in Candlemas (Virgin Mary’s Blessing Day. February 2) or better called “Le jour des crêpes”, wich means the day of the crêpes. But the fact is that there are lot of European countries where you can find them. For example, I’m Spanish and where I am from crêpes are eated with chestnuts and sweet potatoes on Halloween.
Similar to pancakes, this is a versatile dish thus you can eat savory or sweet crêpes, it just depens on the filling. Here I bring the batter recipe.
- In a mixing bowl large enough (better if it’s made of glass), whisk the eggs. Add the milk, the melted butter and the liqueur and blend again.
- Add the sugar and the salt.
- Add the flour bit by bit, previously sieved (you can use a metallic colander) while you stir with a wooden spoon. Doing that we avoid the batter gets crumbly.
- Cover and let stand for one hour on the fridge.
- Heat the pan, put a bit of butter in a kitchen paper and when the pan is hot enough you oil it with the butter (see the pictures below).
- Put a bit of batter on the pan, crêpes are very thin so you have to be careful not to use too much. Wait until the batter gets solid and beggin to move the pan to prevent sticking the crêpe, when you think it’s cooked enough flip it with a wooden spatula. Cook the second side and put it on a plate.
- You can fill it with everything you want: Chocolate, jam, sugar, cheese (with this one is a good idea to put the cheese in the crêpe before you remove from the pan so it melts and gets delicious!) ..