Crêpes
January 4th, 2009 | Written by jfolkmann | Topic: Breakfast, DessertMy wife picked up this simple recipe from a family that she stayed with on a student exchange in Brittany, France. Great for breakfasts and desserts…especially crêpes suzette (although my wife’s favourite is simply sprinkled with sugar).
- Preparation time
- 10m
- Cooking time
- 10m
- Difficulty
- 2
- Serves
- 4
Ingredients
- ¾ cup flour
- 2 eggs
- 250 ml milk
- 1 tablespoon vegetable oil
- 1 tablespoon rum (dark)
- 1 tablespoon vanilla
- 1 tablespoon of water
- 1 small potato, halved (for oiling the pan)
Preparation
Blend all of the ingredients (except water). Let the mixture sit for one hour. Add the water, stir and start frying.
Stab a fork into the uncut end of a halved potato. Dip it in oil and use it to coat the bottom of the pan. Fry them just like pancakes…not too hot.
Comment by Hillary on the January 5th, 2009 at 1:44 pm
I’m intrigued by the rum and potato in this crepe recipe! They look and sound very delicious.
Comment by Sara McGuyer on the January 20th, 2009 at 8:30 pm
I made this recipe this weekend and they were the best crepes I’ve made to date – delicious! I did have to sub sweet marsala for the rum and it worked out well, at least to my taste.
I’d be grateful if you can explain one thing – I did a quick search around trying to find reasoning behind oiling the pan with a potato half, and didn’t find anything?
Thanks for the great recipe!