Pâte à crêpes salée – Savory...by ExperiencePlus! - Tuesday, July 27, 2010
Pâte à crêpes salée – Savory Crêpes
Recipe provided by John Giebler
This month Paola invites John Giebler to share his crêpe recipe. John is our Country Coordinator and Head Tour Leader in France. He came to visit us in Fort Collins in December and we all enjoyed being able to catch-up face-to-face. Take it away John.
This is a recipe I used to make when I lived and worked on a goat farm near Lyon. As our ExperiencePlus! bicycle tours to the Race approach, I begin thinking of areas like Brittany and Lyon and recall my times on the farm. This recipe was always convenient because I could prepare the batter, go milk the goats and make the evening’s cheese, and then quickly cook up the crêpes when I got back home. It’s really quick and easy.
Sieve the flour. Beat the eggs with the salt, with a wooden spoon, mix them with the flour. Pour in the milk, little by little, stirring constantly. Let rest 2 hours at room temperature. Before cooking the crêpes, add a little water to the batter. If there are any clumps, break them up with the back of the spoon.
The most traditional Breton Crêpes use buckwheat flour instead of white flour. You will use the same amount of flour in either case.
Another good option is to replace a third of the milk with beer.
To cook the crêpes, heat up a pan until it’s hot enough that a bead of water will dance on its surface. Pans with shallow sides made of Stainless-steel (or a non-stick like Scanpan pans) work the best. Season the pan with some butter before the first crêpe. Usually there’s no need to grease the pan after the first crêpe.
Use about 2-3 Tbs batter per crêpe. Pour it into the pan and swirl it around so it coats the bottom of the pan. Cook them for about 45 seconds on the first side, flip them, and cook another 10 or 15 seconds.
You can keep the crepes warm on a plate over a double-boiler while you cook the others.
Fill them with anything you like. Some of the most popular fillings are ham, cheese, egg, blue cheese, or mushrooms. I always enjoyed some fresh goat cheese as well.
[You can read more about crêpes and their history at the Food Noveau page titled Crêpes: History.]
P.S. – Paola and Rick tried this recipe over the weekend and truly enjoyed it. They made a few changes and used only whole wheat flour and soy milk, did not add any water, and cooked them in a large non-stick pan. They filled their crêpes with goat cheese and a bit of salmon.
Try your choice of filling and Bon Appetit!