How to make French pancakes at home, the perfect French crêpe recipe…
Pancakes are not a new invention, historians think they were being made at least as far back as 7000 BC in a similar form to how we make them today. They can be eaten hot or cold, sweet or savoury, as a main course, dessert or as a snack, and creperies specialising in the making of pancakes can be found throughout France. They’re very easy to make at home, in the north of France it’s traditional to use beer in the mix whilst in Normandy and Brittany people often add a glug of Calvados, apple brandy. Although eaten all year round, it’s traditional in France to cook them on 2nd February for La Chandeleur, “Pancake Day”.
Ingredients for 6-8 pancakes
125g (3/4 cup) plain flour
pinch of salt
1 medium egg
300ml (10.14 oz) milk
25g (2 tablespoons) melted butter
1. Mix flour and salt in a basin, make a hollow in the centre and drop in the egg. Stir with a wooden spoon and add the milk gradually, until all the flour is worked in.
2. Beat well and add remaining milk and the melted butter.
3. The consistency should be like single cream.
4. Cooking: For each pancake, heat a small amount of butter in a frying pan. When it begins to smoke, stir the batter and pour approximately 3 tablespoons into the frying pan. When golden brown underneath, turn and cook other side.
5. Serving: Turn out on greaseproof paper, sprinkle with sugar and roll up or fold into quarters. Place on a hot dish and serve immediately with honey, jam, syrup, lemon or orange juice.
Pancakes keep well in the refrigerator and can be frozen.
Karen Burns-Booth is a free-lance food & travel writer, recipe developer and food stylist. A member of the Guild of Food Writers she writes for numerous publications and creates bespoke recipes for major brands and supermarkets in the UK and Europe. See more of Karen’s recipes at her award winning blog “Lavender and Lovage”.