Many of you have asked for Crepes' recipes,
so... here we are !

Many are the possibilities of this very old traditional
French dish which comes from Bretagne region (west coast) .
They can be the base for a whole meal, from an entrée-crepe
to a dessert-crepe ! In France we have many restaurants
called "Creperies" which only serve Crepes !

As I am sure you all love them, please enjoy them !!

Even if the final options are various, you always
have one basic Crepe Batter Recipe.
Use this for any crepe making.

Ingredients :
- 200 gr [7 oz] flour / 1 egg / 1/2 liter [17 fl oz] milk / 25 gr [1 oz]
melted butter / 2 pinches salt
- for sweet crepes, I like to add 3 Tbspoons sugar and 1 Tbspoon
of rum.
Method :
- Put the flour, salt (and sugar) in a salad bowl, dip a shaft and put
the (whole) egg in. Turn with a wooden spoon and add the melted
butter. Turn gently until you have incorporated all the flour
(add some milk if you need but just enough). Now that the batter
is soft but not liquid you have to turn very sharply so as to eliminate
the lumps and obtain an homogeneous mixture.
Finish pouring the milk slowly while turning.
Leave the batter for at least one hour before cooking.

To prepare :
Turn the batter. Heat a non-stick pan, put a light knod of butter in
(swirl the pan to distribute the melting butter ; the pan must be hot
enough to hear the butter fry but not too hot for the butter must not
get brown !), pour a small laddle of batter on the pan while swirling it
to distribute the batter evenly (this is the important trick !).
Don't forget crepes must be very thin ! Cook until golden brown, turn
the crepe upside down and cook the other side the same way.
Put it in a large plate, stuff it and fold it into 4, or roll it.
Do that again for each crepe.

Entrées
There are several choices of Entrées ...
You can chose the option of tasty cheeses and do excellent crepes
with a goat's milk cheese or with a Roquefort cheese ;
you can choose a lighter version with mozzarella and tomatoe.
Cheese is always very good with crepes because it melts in them !
Use a basic crepe batter or a "galette" salty batter
(galette in the Main Course section).

PETITES CREPES AUX DEUX FROMAGES
Small Crepes with two Cheeses

- Prepare a batter like explained ; preheat the oven
at 150C / 300F.
- Cook 2 to 3 small crepes per person in asmall crepe pan
or non-stick pan.
- Fill half of the crepes with 2 thin slices of goat's milk cheese
and the other half with a 1 teaspoonfull of crushed
Roquefort cheese (reckon per crepe) ; spread with a bit of pepper.
- Fold the crepes in 2, display them in an oven dish and
heat them for a couple minutes to melt the cheeses and serve right away with lettuce.
Do not heat too long, the crepes must stay soft !

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PETITES CREPES TOMATE-MOZZARELLA
Small Crepes with Tomatoe and Mozzarella

- Prepare a batter like explained ; preheat the oven at
150C / 300F.
- Cook 2 small crepes per person in a small crepe pan
or non-stick pan.
- Fill the crepes with 1 slice of fresh tomatoe covered
with 1 slice of mozzarella cheese ; top with a spread
of olive oil, salt and pepper.
- Fold the crepes in 2, display them in an oven dish
and heat them for a couple minutes to melt the cheese
and serve right away with lettuce.
Do not heat too long, the crepes must stay soft !

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PETITES CREPES AMUSE-GUEULES
Small Appetizer Crepes

- Prepare a batter like explained ; preheat the oven at 150C / 300F.
- Cookseveral miniature crepes per person in a miniature crepe pan
or non-stick pan.
- Fill the crepes with French specialties like our Mediterranean stuffing :
Olive tapenade, Cod brandade, anchovy cream, eggplant caviar...
- Fold the crepes in 2, display them in an oven dish and heat them
for a couple minutes and serve right away.
Do not heat too long, the crepes must stay soft !

TRICK : For an easy refill, cover one half of the crepe and fold
the other half on it !

TRICK : For miniature crepes, you can butter the pan only every
2 or 3 crepe.

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Main Course
Main Course Crepe is more often called "Gallette"...

"Galette" is the very original term for "Crêpe".
This batter is still used to make salty galettes with
a very specific flour called "farine de blé noir":
buckwheat flour ; this is the oldest tradition
which makes delightfull galettes.
Use regular wheatmeal if you can't find this one !

Ingredients :
- 250 gr [9 oz] buckwheat flour / 1 egg / 1/2 liter [17 fl oz] water /
1 teaspoon olive oil / 1 teaspoon salt
Method :
- Put the flour and salt in a salad bowl, dip a shaft and put the oil
and the (whole) egg in. Turn slowly with a wooden spoon to begin
to incorporate the water, bit after bit. Turn gently until the flour has
disappeared ; turn very sharply so as to eliminate the lumps and obtain
an homogeneous mixture. Finish pouring the water slowly while turning.
Leave the batter for at least one hour before cooking.

To prepare :
Turn the batter. Heat a non-stick pan, put a light knod of butter in
(swirl the pan to distribute the melting butter ; the pan must be hot
enough to hear the butter fry but not too hot for the butter must not
get brown !), pour a small laddle of batter on the pan, while swirling it
to distribute the batter evenly (this is the important trick !). Cook until
golden brown, turn the galette upside down and put the stuffing on
the golden side ; the stuffing will heat and melt while the other side of
the galette is getting brown. Slide the galette in a large plate, fold it in
2 and serve right away (or reserve in an oven plate which you will heat
a couple minutes before serving).Repeat for each galette.

JUST A FEW IDEAS FOR IMPROVISATION AMATEURS !

GALETTE LARDONS EPINARDS
Spinach and Lardoons Galette

- Prepare a batter like explained ; preheat the oven at 150C / 300F
if needed.
- Fry some lardoons (diced bacon) and bake some spinach with a little
cream and nutmeg.
- Fill the galette when in the pan (see above) and add a broken egg
on it ; bake a little.
- Heat again in oven if needed or if you wish so...

GALETTE SAUMON ET CREME
Salmon and cream Galette

- Prepare a batter like explained ; cook the galettes like explained
above, without their filling ; keep them hot.
- Heat some smoked salmon in a non-stick pan with a little sour cream
and pepper...
- Fill the galettes and serve right away ! Light and delightfull,
on a bed of lettuce !

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Desserts
Well, is it really necessary to comment this ...? Every sweet tooth in the world knows them !
Those are just examples, just let your imagination go and you can do anything with them !

FARANDOLE DE CREPES DESSERT
Farandole of Sweet Crepes

- Prepare a batter like explained above ; preheat the oven at 150C / 300F.
- Cook 5 to 6 miniature crepes per person ; keep them hot.
- Fill the crepes with sweet specialties like marmelade, chocolate
spread, honey, or icing sugar, etc...
- Display them in an oven dish and heat them for 1 or 2 minutes...

- You can as well serve the crepes by themselves and offer
the different possible fillings on the table... You can as well
use a "crep' maker" which is an electric appliance that we like to use
over here (it cooks crepes on the table, 4 to 6 small crepes at a time !).

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