Our last crepe recipe to enjoy the last few days of the month!
At La Gardelle, my wife Ginette’s place, we prefer them thick, and fried like doughnuts, and at Laguiole, rather soufflé, thick and soft. – Michel Bras
- 100 g flour
- 1 egg
- 40 to 50 cl milk
- 30g melted better
Toppings : whipped cream, grated lemon peel, freshly squeezed lemon juice, powder sugar, or berries and whipped cream.
Mix the flour, egg and salt in a bowl, using a whisk. Pour in some of the milk and mix vigorously. Gradually add the remaining milk to avoid lumps. Add the melted butter.
Pour a generous amount of oil in a pan, to get a lightly fried crepe, and pour enough batter for a thicker texture. You will see it rise nicely ! Cook the crepe in a pan on both sides, just in the classical way.
These fluffy and generous crepes make a wonderful treat for festive breakfast or teatime. Filled with whipped cream flavored with lemon juice and grated peel, or topped with cream and raspberry and blueberry, you can enjoy them in any sweet or even salted variations any time of the day.
Using the Michel BRAS grater will provide you the finest of the fruit’s peel, with an exceptional freshness of aroma, a wonderful contrast with this rich and savory crepe.
You can offer a choice of fillings or toppings on the table for your guests : fromage blanc with pieces of celery, orange marmelade, yoghurt with grated apples, or any kind of spreads to enjoy free style!