Did you know that croissants were invented in Austria!? Crazy, hey? By now, obviously the French patisseries serve up the best buttery treats but, yes, croissants indeed originate from the land of the Wiener Schnitzels and Arnold Schwarzeneger. Click here to read more.
What is indeed a French delicatesse, invention and staple, is the Crepe. That beauty of a thin, soft and pancake-like treat can be filled with anything from jam, strawberries, cinnamon and sugar to the all time favorite: Nutella and banana!
Breakfast, Brunch, Lunch, Dinner and Dessert. All sweet or Savoury...eat, serve or devour as you desire. Thank you La France for sharing this versatile treat with so many of us.
I would now like to share this recipe with all of you. I discovered it through Jehnee Rains, a pastry chef on The Kitchn site. The speciality of this recipe is not the fact that it comes from a well known pastry chef (although this will, no doubt, also guarantee yumminess). What is REALLY special about this recipe is the SECRET ingredient.
So what could this secret ingredient be that makes the crepe so fluffy and simply irresistible? The secret ingredient is:
Reading this, I immediately had to try it out. Crepe pan on the stove, apron on and since I live in Belgium, there is always plenty of beer in the fridge. After a few unsuccessful tries and rather unattractive looking crepes, I had the flipping down and was loving the sizzling of the batter on the hot pan and the outcome of the circular golden goodness.
The Belgian Blond Beer I had in the fridge
Taste Verdict? Nothing short of lovely! The sides go slightly crispy and the taste is light and buttery.
Second try...much better already!Voila! Les crepes son finits. Sucre? Chocolat? C'est tous bien :)
Jehnee's Crêpe RecipeSweet Crêpe Batterserves 4-62 cups warm milk1/4 cup melted butter1 1/4 cup four1/2 teaspoon salt1/2 teaspoon sugar3 eggs3/4 tablespoon oil1/2 cup beer (any light lager beer will work)Melt the butter and heat the milk to warm, over the stove or in a microwave. Meanwhile, mix flour, sugar, and salt in the bowl of an electric mixer (or in a large bowl with a whisk ready). Make a well in the dry ingredients, pour eggs and oil into the well and beat on medium speed with whisk using the mixer, or vigorously with your hand-held whisk. Slowly add the melted butter and milk mixture until batter becomes uniform in texture.Now pour batter over a fine-toothed sieve into another medium-sized bowl, pressing any lumps through with your fingers. Stir in beer, until just evenly incorporated (don't overmix). Set the batter aside, covered with plastic, for 8 hours or overnight, if you can.Pour about 1/4 to 1/3 cup batter onto a smoking-hot pan, swirling the batter to create an even surface. Add a little more batter if needed. Little holes are okay while crêpe cooks — just 2 minutes on the first side (peek to see if golden brown color is there), then about 30 seconds on other side. Keep warm with sheets of parchment paper in between each crêpe, in a low oven, about 200 degrees until serving.♥