We love crêpes, easy to prepare and so many choices for the stuffing! This will also be my recipe for the 6th Fiesta Friday!
Serves 8/10 (large crêpes)
For the crêpes:
- 250g of plain flour/ all purpose flour
- 500ml of full fat milk
- 4 medium eggs
- A pinch of salt
- 70ml of melted butter
- 1 teaspoon of vanilla sugar
- In a large mixing bowl, whisk together the flour, the salt, the vanilla sugar and the eggs.
- Pour the milk, stirring to combine.
- Add the cold melted butter.
- Beat until smooth.
- Cover with a plastic wrap and set aside for 30 minutes into the refrigerator.
- Remove from the refrigerator.
- Heat a frying pan or a crêpiere over medium high heat.
- Coat with a little of butter.
- Pour or scoop the batter onto the crêpière.
- Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook until the bottom of the crêpe is golden brown (and the edge brown).
- With your fingers or a spatula, flip quickly the crêpe and cook for 2 or 3 minutes.
- Transfer the crêpe to a large plate.
Proceed the same way for the rest of the dough.
For the stuffing:
- 4 apples
- Orange marmalade
- 80g of dark chocolate
- Peel the apples and cut it into small cubes.
- In a small pan over a medium heat, cook the small cubes of the apples with a tablespoon of butter.
- Golden the apples for 10 minutes and set aside.
- Melt the chocolate in “a Bain Marie”.
- Take one crepe, add in the middle 1 tablespoon of marmalade, add a few apples on the top and drizzle with dark chocolate.
- Fold up the edges of the crepe and tie delicately with a strand of Raffia (you can use bamboo skewers).
Truly a treat for our family lunch.
PS: You can use a blender to make the batter too!
I had the chance to live in Paris … where every day, I passed in front of a store called “Specialtés Bretonnes”, the smell of fresh daily crêpes made, attracted me all the time (every Wednesday afternoon I would buy one delicious lemon, sugar crêpe with the complicity of my best friend, so yummy…)
“The table is the matchmaker of friendship”