Auckland Museum blog

Crêpes Sucrés – bon appétit

Hi, Clément Richer of La Cantine du Torchon and Cédric Dupont of Pastis here: Celebrate Bastille with us in true Gallic style this Saturday as we share our love of the classic French crepes that are so popular in our bistros.

Lemon and sugar crêpe

Below is the basic recipe for crepe batter. Afterwards you can use various toppings; the possibilites are limitless. Let us know your favourite topping in the comments!

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Ingredients
2 cups Flour
2 1/2 cups Milk
4 Eggs
2 tbsp. Butter
1/2 tsp. Vanilla Extract
Pinch of Salt
Vegetable Oil for the frying pan

To prepare the batter:
1. Sift flour and mix with salt in a bowl.
2. Make a well in flour and pour in eggs. Mix well.
3. Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface.
4. Stir in Butter. You should mix until you have a smooth, thin consistency.
Note: You can prepare the batter in advance and store it in the fridge for 30 minutes. This is will allow the batter to set and also gives you time to prepare your toppings.

To prepare the crepes:
1. Pour a little vegetable oil on a folded paper towel, and wipe the pan evenly. Repeat this step for each crepe.
2. Pour in 2 – 3 tbsp. of batter and quickly move pan around so that batter spreads evenly, creating a thin layer.
3. Cook for about 1 minute. The edges of the crepe will start to curl and turn golden. Flip the crepe and cook other side for about 30 seconds.
4. Lightly top each crepe with a filling of your choice, and then fold into quarters. Garnish with icing sugar.

Makes approximately: 12 crepes

Suggested fillings:
Lemon and Sugar –
Brush lemon juice over the crepe before folding. Garnish with icing sugar and a twist of lemon.

Caramelised Apple -
Cut an apple into thin slices. In a small sauce pan, melt 2 tbsp. of butter and saute the apple slices with some caster sugar until the apple becomes soft. Spread the apples over the crepe then fold. Garnish with icing sugar and cinnamon. Serve with a scoop of ice cream or a dollop of whipped cream.

Fresh fruit and berry crêpe

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