Friday, February 3, 2012

The chandeleur

As everybody knows, or not, yesterday was the chandeleur, so we made some crêpes.
I do not want to say but it was so good!

With the following recipe, I did 14 crêpes around of 9 in. After that for the serving number...we were just 2 but it did well so...
The batter was a little thick but you can add some milk or water, if you want it lighter, and easily get 15 to 16 crepes.

Crepe batter:
250 gr flour
5 gr salt
20 gr sugar (optional)
3 eggs
1/2 L milk
50 gr brown butter

Sift the flour in a bowl, add salt and sugar, if you want to, whisk. Add the eggs one by one and the milk. Sieve the batter and stir the brown butter.
Set aside for half an hour and start to pan the crêpes in a greasy skillet.

And now, let check what was on the menu yesterday night..mmmm!!!

Curry creamy leeks with crab meat and bay scallops

Grilled pork belly and the cheesy crêpe.

The traditional but at least very good nutella-banana-whipped cream crêpe.

and to finish...
Cinnamon apple compote with a salted caramel sauce.

So what do you think of? Are you booking a table for next year?

- I think you could add a vanilla ice cream with the banana crêpe should be perfect and a calvados ice cream with the apples crêpe....

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