Les crêpes

Yes, we did cook the first (or second) week of school. We made crêpes - one of the specialties from the region of western France called La Bretagne. Crêpes, similar to pancakes but much thinner, are easy to make, and many of the students have asked for a recipe in English. This is a good one to mix the day before and let sit in the fridge, but it also works without waiting.

Merci à Mme JOHNSON et son oncle Roger de nous avoir donné la recette.

3/4 c. flour
pinch salt
1 Tbsp powdered sugar
3 eggs
2 Tbsp orange or lemon juice
1 c. milk

4Tbsp melted butter (added just prior to cooking)

Mix all ingredients in bowl. Add melted butter (just prior to cooking). Start with a test crêpe. On a hot frying pan, griddle or crêpe pan place a small amount of batter and spread to the edges of pan. The batter should be very thin. When the outside edge has just turned brown, flip the crêpe. Second side will take less time. If the crêpe sticks, try cooking the next one a little longer. Repeat process until you have used all of the batter or you have the number of crêpes that you would like. This will make about 10 crêpe.

Serve plain, with a little butter and sprinkled sugar, with a little of your favorite jam, with Nutella, or any other topping. Roll or fold the crêpe and enjoy.