How to Make a Perfect Frenh Crêpe
In France 2nd February is called La Chandeleur and many piles of crêpes are eaten. Not only do the French eat a lot of crêpes on Chandeleur, but they also do a bit of fortune-telling while making them. It is traditional to hold a coin in your writing hand and a crêpe pan in the other, and flip the crêpe into the air. If you manage to catch the crêpe in the pan, your family will be prosperous for the rest of the year. In Brittany it is tradition to add a good glug of Calvados (apple brandy) to the pancake batter.
Ingredients
125g plain flour
pinch of salt
1 medium egg
300ml milk
25g melted butter
1. Making: Mix flour and salt in a basin, make a hollow in the centre and drop in the egg. Stir with a wooden spoon and add milk gradually, until all the flour is worked in.
2. Beat well and add remaining milk and the melted butter.
3.The consistency should be like single cream.
4 Cooking: For each pancake, heat a small amount of butter in a frying pan. When it begins to smoke, stir the batter and pour approximately 3 tablespoons into the frying pan. When golden brown underneath, turn and cook other side.
5. Serving: Turn out on greaseproof paper, sprinkle with sugar and roll up or fold into quarters. Place on a hot dish and serve immediately with honey, jam, syrup, lemon or orange juice.
Pancakes keep well in the refrigerator and can be frozen