Scrumulous!

Matt's Food Blog

Holy Crêpe!


Well I know it’s puerile and obvious – but I still like crêpe based wordplay. This week we bought a cheap crepe maker – and I simply don’t know how I tolerated my empty crêpe-less life before. The thing is phenomenal (it’s a Breville VTP130 btw and ours cost £28). So far we’ve had cheese, cheese ham and pineapple, roast chicken with peas and mornay sauce – as well as lots of sweet crepes with fruits and maple syrup and golden syrup etc – totally and utterly scrumulous.

The recipe is loosely that from Larousse:

250g plain flour
500ml milk
3 large eggs
pinch of salt
1 tbsp vanilla sugar (optional)
pepper (optional)
20g butter

Sift the flour and add a pinch of salt (and the vanilla sugar for a sweet crêpe – for a savoury mix add some more salt and pepper to taste); whisk together milk and eggs and then whisk the liquid into the flour mixture. Leave in the fridge for at least 2 hours (this allows the flour to absorb moisture fully – resulting in a softer crêpe, according to Harold McGee). Before serving melt the butter and allow to cool, then sieve the mixture to get rid of lumps and fold in the butter. Then make delicious things.

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