Friday, July 26, 2013


Today a simple, but very nice recipe: crêpes. A wonderful recipe for lunch, from the famous book of Julia Child - Mastering the Art of French Cooking volume 1. It's a variation on the Dutch pancake, but thinner, so it's a wonderful dish in summer.

When I was prepping the dish for the picture, my eldest son Marc, who wants to become a photographer like his dad, took my camera. And with a little bit of help from his dad he made a few beautiful pictures. So hereby his very first online publication of his pictures.

The only thing you have to take in account is that the batter has to rest at least two hours in the refrigerator. When you want to eat it as a lunch, you have to make the batter early in the morning. You can make the crepes before lunch and keep them warm at a plate that is placed on top of a pan with simmering hot water.

- 1 cup - 240 mL cold water;
- 1 cup - 240 mL cold milk;
- 4 eggs;
- 1/2 teaspoon salt;
- 1 1/2 cup (188 grams) flour;
- 4 tablespoons melted butter.

Mix the water, milk, eggs and salt. Add the flour, mix and then the butter. Put the mixer high speed and mix for another two minutes. Place the batter for at least two hours in the refrigerator.

Take a frying pan with a bottom-line of 6.5 - 7 inch (17-18 cm). Put it on high fire. Poor a few drops oil in the pan and grease the bottom. Get the pan of the fire and poor 1/4 cup (60 mL) of batter in the middle of the pan. Turn the pan until the whole bottom is covered. Place the pan back on the stove and leave for 80 seconds. Loosen the crêpe from the bottom and turn around. Leave for 30 seconds and slide the crêpe on a plate. Repeat this for the rest of the batter.

And for the end result:
4Pure (Marc Janssen): Pile of  crêpes 

4Pure (Marc Janssen): Finished crêpe,

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