Celebrating Bastille Day with Crêpes

A promise is a promise: I made galettes (click for the recipe) and crêpes for all my workmates in the honour of Bastille Day - well the 2 days delay doesn't count; only the intention counts!

Dear workmates! if you're coming over here, please leave a comment to share your galette and crêpe tasting experience ;) And if you don't, never mind! we can all see there was only this left out of near 5 litters of batter! (see pic below).

For sweet crêpes, I am quite a classic girl: I like it filled with a little bit a sugar; it gives it a bit of crunch! But today I had one with raspberry jam, which is my second favourite. And you, what's yours?

Ingredients (~ 15 crêpes)

- 250g flour

- 2 tbsp caster sugar

- 1 tbsp oil

- 3 eggs

- 500 ml milk

- 500 ml water

- pinch of salt

Preparation

Mix all the ingredients together: Start by mixing the dry ingredients first and then pour the liquids gradually into the dry preparation while stirring to avoid lumps. When all the ingredients are combined together, you should see some bubbles appearing at the surface. It is recommended to rest the batter in the fridge for, at least, an hour, but I know it can't be out of control sometimes.

Cooking

Preheat the pan* (if you have a crepe pan, it's better, but it works well without - in spite of my French origins, I don't have one) and add a tsp of butter*. Before it starts burning, reduce the heat to 3/4 of the maximum heat and pour a ladle of batter into the pan. Quickly spread the batter in a circle. When possible,* flip it over, add your filling and cook for 1 or 2 more minutes.You can either dress the filling straight on the pan (e.g., dark chocolate) or out of the pan (especially for cold filling, e.g., jam).Fold the crêpe in 2, then in 2 again. It should look like a triangle-shape. Although kids may prefer it rolled - I design snails and snakes for my little dino No.1.

Filling (suggestions)

- sugar (+ cinnamon)

- jam

- fruit puree

- banana + nutella (chocolate spread)

- nutella

- banana + dark chocolate

- dark chocolate

Tips

* If the pan is too hot, your crêpe will look like cardboard and it wouldn't be nice, so make sure you control the heat.
* You don't need to add butter in the pan between each crêpe. And for those who watch their weight, prefer the use of an oil spray to minimise the amount of fat, or wipe off the excess of fat.
* If the crêpe sticks to the pan, it means that it is not cooked enough, wait a bit more