The word "crêpe" is of French origin, deriving from the Latin crispa, meaning "curled".
While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France. In Brittany, crêpes are traditionally served with cider.
The people of France have enjoyed crepes since the Middle Ages! Eating crêpes is fully part of the French culture.
Wholemeal Crepes with Maple Syrup & Pecan Nuts
Ingredients (serve
4)
- 250g wholemeal flour
- 2 free range eggs
- 500 ml milk
- 2 shots of Cointreau (optional)
Method
- Combine eggs into flour in a large bowl. Stir.
- Add milk and Cointreau. Whisk until well combined.
- Use a non-stick frying pan. Heat over medium heat. When pan is hot, pour pour about two tablespoons of batter into pan. Swirl to cover base. Cook until light golden. Turn over and cook for 1 minute.
- Transfer to a plate. Cover to keep warm. Repeat with remaining batter.
- Serve with 100% pure maple syrup and crushed pecan nuts
This is great, I make pancakes for the kids, but they are smaller and fatter, more like pikelets and I haven't ever make real crepes, or not since I was a girl anway. My mum used to make them a lot when I was little and we'd eat them with lemon and sugar.
ReplyDeleteSo great to have your recipe and with wholemeal flour too, brilliant!
Thank you for your comment Seana! This crepe recipe is super easy and quick (not many ingredients required, just mix everything together, you can probably even chuck all the ingredients in a mixer). It's low fat was well. You can replace the wholemeal flour by plain flour if you prefer the taste. Cookig the crepes is obviously a little more time consuming but it's part of the fun!
ReplyDeleteScrum-diddly-umous! :)
ReplyDelete