CHEZ SIMONE. Crêpes bretonnes.

Crêpes (dairy)

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

1.In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Let the mixture rest for about two hours.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

4.To serve: Sprinkle with sugar. Serve hot, with jam, fruits and whipped-cream.

 

Crêpes (non-dairy)

1 cup all-purpose flour

2 eggs

1 cup almond milk or cider

1/4 teaspoon salt

2 tablespoons oil

1.In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the almond milk, stirring to combine. Add the salt and oil; beat until smooth.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

4.To serve: Sprinkle with sugar. Serve hot, with jam, fruits and whipped-cream.

Done