2 French Classics

To start off on the second post, I thought I would make something different than my usual fare. To be completely honest, I have made crepes a grand total of 4 times, including this one. Considering that they are one of the easiest things to make, I wonder why I do not give them more chances.

It probably has something to do with their plain-ness. Or because I could always get them freshly made with a topping of banana and nutella from the Japanese Creperie down the street. But it is most probably because they do not pose as much challenge for me as, say, a multi-component gateau or a French macaron.

This humble French snack, however, proved their worth one chilly Melbourne morning when it was way too dreary to even think about changing out of my pajamas to go out and get myself some lunch. I had next to nothing in my fridge, and I wanted something fast to satisfy my grumpy belly. So crepes it was, with bananas, creme fraiche and maple syrup.

Later that afternoon, my grumpy belly started to go on strike again. That was when I remembered a post the generous, talented and simply amazing Tartelette had on Blueberry Pineapple Clafoutis. I have been wanting to make it ever since I drooled over her post a month ago. Also, I have read that clafoutis is basically a baked crepe batter! Fancy that!

I did not have any pineapple or grated coconut that the recipe required, so I just used some frozen berries. The whole 300g packet, actually, which I later found out to be a tad too generous. But well, the more fruits the healthier for me, right? *wink, wink*

Crepes
serves 8
(adapted from Tempted: 150 very wicked desserts)

125g plain/all-purpose flour
1 tablespoon icing sugar
2 eggs
300ml milk
25g butter, melted

Sift flour and icing sugar into a bowl. Lightly beat eggs, milk and melted butter and pour into flour mixture. Beat until combined and smooth. Set aside to rest for 15-30 minutes.
Melt a little butter in a shallow non-stick pan over medium-low heat. Pour a little batter and quickly swirl the pan to spread batter as thinly and evenly over the bottom. Cook until edges becomes dry and crisp, then use an offset metal spatula to flip it over, and continue cooking until it browns. Transfer to a plate and repeat.

Your first crepe is usually a trial run, so do not worry when the pan is not hot enough and your crepe becomes soggy the first time round.