Vive la France: my journey to the crepery


One of my new favourite things to do is read blogs. Since joining the WordPress community I have found some great bloggers, lots through the coveted ‘Freshly Pressed’. As an MECFS and Fibromyalgia sufferer, I have lots of days where I am too tired to even talk, WordPress provides a view to the outside world. Something to pass the time. BUT it has also become a great source for inspiration. Through reading blogs I have become much more in-tuned with my creative side.

One of the best things I have found on ‘Freshly Pressed’ is a blog named Carbonara’s Weblog. The author is an American, and having visited both France and Italy compared the two countries’ street crepe sellers. He also oozed about Nutella, a rich hazelnut spread, perfect to lather on hot crepes. This post gave me a huge craving for crepes covered in Nutella, but, being wheat-intolerant, I could dip in to the crepery in John Lewis. What I did get from there though, was a crepe maker. It didn’t take me long to pass my craving on to my boyfriend. A few days later we casually slipped in to John Lewis, just to have a look at the crepe maker. Having located the crepe maker, we stood there, both trying to think of a reason to justify buying one.Neither of us needed much convincing.

Since we brought it home we’ve had crepes nearly everyday. We spent a lot of time dreaming up different toppings. So far my favourite has been peanut butter, Nutella, and bananas. If this post has given you a craving then check out the recipe below, you can see how I adapted it to make gluten-free crepes and/or dairy and lactose crepes too. To find somewhere to purchase a very good but reasonably priced crepe maker or pan keep scrolling. Let me know if you think of any great toppings. Happy crepe-ing!

Basic crepe recipe: makes about 8 or 9 crepes

Ingredients

  • 250g plain flour or gluten-free flour, I buy Dove Farm which is available in most supermarkets, whole food stores and health shops
  • 4 eggs
  • 50g melted butter/soya butter works just as well if you’re lactose-intolerant
  • 500ml milk/dairy-free alternative, I use Lacto-free milk (available in most supermarkets too) but you could use rice, soya or oat milk too
  • 1tbs sugar

Method

Use a hand-blender to mix the flour, eggs, milk and sugar. Add  the melted butter and whisk until a fine, smooth mix is achieved. It’s best to let it the batter sit for an hour, but if you’re impatient (like me) then you can just make them straight away. Use a small amount of butter to grease the pan, you can use oil but they don’t taste as nice. Set you crepe maker to low (about 3 on mine) to make a light brown crepe, or higher if you prefer your crepe to be quite brown. Spoon the batter on the pan, starting from the centre and moving around to the crepes. Use the wooden T *see pictures* to evenly spread the batter. Use the wooden turn over to flip the crepe after about a minute (wet the turnover to prevent the crepe from sticking to them). The best thing about crepes, unlike pancakes, it’s pretty hard to mess up the turnover. Spread the filling inside the crepe, then fold over in half, repeat twice more and then enjoy!

I bought my crepe maker from John Lewis for £29.99

You can buy a crepe pan from Amazon for £7.75

Crepe pans and makers are also available on Amazon in  Europe and the USA, if you live outside of the UK, for reasonable price

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