February the 2nd is Crêpes Day in France. This celebration has several names but is commonly referred as "La Fête des Crêpes" or " La Fête de La Chandeleur".
For the occasion, I am sharing with you my grandma's crêpes recipe.
Mamy's Crêpes Recipe
This recipe makes between 15 to 20 crêpes. It takes a long time to make crêpes. To make that batch, it takes around 1 hour and a half. So be prepared to be in the kitchen for quite some time.
- 2 cups of flour
- 3 eggs
- 1 cup of water
- a spoon (dessert) of Rum
- a pinch of salt
- The batter
2. Gradually add milk and whisk well until you get a soup consistency. This step is very important because it is very easy to get a lumpy batter..
3. Add the water, salt and Rum and stir.
4. Let your batter rest for a bit. After resting check the consistency of the batter with a soup spatula. If it feels thick add some extra milk.
- Time to flip the crêpes
3. Take 1 scoop of batter with your soup spatula and pour it in the skillet. As you pour the batter make sure to move the skillet (top, bottom, left and right) to have the batter covering the bottom of the skillet. If you have some holes pour a little more batter. You should have a thin layer. The first crêpe is always the most difficult to make. You can adjust how much batter you need to scoop in your soup spatula to make the crêpe to your taste.
4. Let the batter set in the skillet for several minutes.
Tips to check if the crêpe is ready to be flipped, you can look at:
- The edges. The edge is detached from the skillet and you should see a nice crispy brown color and texture.
- Lifting the crêpe a little bit to see if the bottom has a light brown color
- If you can move the crêpe by shaking the skillet
5. Flip your crêpe.
Ways to flip your crêpe:
You can flip your crêpe two different ways. First, you can flip the crêpe with the skillet. For that
you need a fast, strong and control movement. You shake the skillet back and forth several times to make sure that the crêpe does not stick to the bottom. With your elbow backward, holding the skillet straight, move the skillet forward, up and fast at the same time to have enough motion to have the crêpe moving up in the air. As the crêpe flips up, follow it with your skillet for landing horizontally. Second, You can flip the crêpe using your fingers. Grab the edge of the crêpe with your finger tips and flip. Your hand should be 2 inches a part.
6. Let the crêpe brown a little until you see pockets of airy.
7. Your crêpe is ready. Slide it in a plate and enjoy with your favorite(s) filling (sweet or salty) or stack them to eat them later. Crêpes can be eaten warm or cold and for any meals!