French crepes: The buttery secret to breakfast perfection

The French love crepes and know how to make them like masters. They have a reliable method for ensuring they are thin and delicate every time. One essential ingredient that largely defines this country's cuisine cannot be forgotten.

The French often eat crepes for breakfast. They serve them sweet, with fruits or jam. However, regardless of the toppings they choose, they must prepare and cook the batter. The ingredients for crepes are quite commonplace. So, what makes French crepes famous worldwide?

Homemade crepes are the best

Some say Paris smells of them. However, crepes sold at street stalls are mainly for tourists. The French make the best crepes at home. And it must be admitted that they always prepare them meticulously, measuring the ingredients precisely. This way, the batter has the right consistency, which means the crepes can be very thin yet remain flexible.

The second secret is the ingredient on which the entire French cuisine is based: butter. They melt it and add it to the batter. It should be melted but not hot. This fat gives the crepes their unique taste and flexibility. It also allows them to be fried with minimal fat. The French also often sift the flour they add to the batter, which affects the crepes’ consistency.

Ingredients:

• 250 ml of wheat flour,
• 3 eggs,
• 160 ml of milk,
• 250 ml of sparkling water,
• 3 tablespoons of melted butter,
• a pinch of salt.

Preparation:

1. Sift the flour into a bowl and add the salt. Ensure the milk and water are chilled and the melted butter is not hot.
2. Add the milk, water, and eggs to the flour. Beat the mixture into a smooth batter using a high-speed mixer, gradually adding the melted butter.
3. Heat the skillet and lightly grease it with butter. Pour portions of the batter onto the hot skillet and spread it evenly over the surface. Cook the crepes to a golden colour on both sides.