A crêpe is a type of very thin pancake, usually made from wheat flour. While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and they are considered a national dish, and they are also increasingly popular in North America and South America.
In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to crêpes Suzette or elaborate savoury fillings.
Here is a delicious recipe with lemon cream filling !
- Preparation time : 30 mn
- Pause : 2 hours
- Cooking time : 15 mn + 3 minutes per crêpe
- Cost : cheap
- Wine : Poiré or Cider
Ingredients : 12 crêpes
- 125 gr flour
- 25 cl milk
- 20 gr unsalted butter
- 2 eggs
- 3 tablespoons olive oil
- a pinch of salt
- 1 tablespoon white sugar
Filling : lemon cream
- 3 lemons
- 3 eggs
- 125 gr butter
- 200 gr white sugar
Step 1 (Batter – step 1-5)
In a large bowl, pour flour, make a well and pour half of the milk. Mix with a spatula, starting from the centre of the bowl.
Whip the eggs and mix them with flour and milk in the bowl. Add 1 tablespoon of olive oil, a pinch of salt and 1 tablespoon of sugar.
Slowly pour the rest of the milk. The pancake batter should be smooth but not too runny.
Cover and let it rest for 2 hours at room temperature.
Tips : If the batter is going lumpy, you can sieve it.
Heat a lightly oiled frying pan over high heat. Pour ½ ladle of batter into pan for each crêpe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Step 6 (Lemon cream : steps 6-8)
In a medium heavy saucepan, simmer butter, sugar, lemon zest (reseve some to decorate the plate) and the juice of one lemon, keeping stirring with a wooden spatula until the mixture is even. Do not bring to a boil.
Separate the egg yolks from the whites. Set the whites aside.
Whip the egg yolks. Mix them with the cream and simmer for another 3 mn on low heat, stirring constantly until the cream thickens. Remove from heat and let it cool down for 5 mn.
In a bowl, beat egg whites until stiff, adding a pinch of salt at the end. Pour in the egg whites over the lemon cream. With a spatula, stir downward toward the middle of the mixture and back up the sides of the again, constantly turning the bowl, until the mixture is even. Reserve.
In a plate, lay one crêpe and fill it with lemon cream. Fold each crêpe in 4. Drizzle with lemon zest. Serve immediately.
More crêpe recipes on this website !Gourmet Food Store - Discover a world of luscious gourmet food. Shop our exquisite food selection now and save. Caviar. Smoked Salmon. Truffles. Foie Gras. Oil & Vinegar.