Crepes, oh la la!

Good evening my little ones, good Wednesday?

Today I thought about taking a little leap and not telling you about anything (for now) and focus on something very important: food :D. And what a meal, my god... Because I have come to tell you about the wonderful and brilliant French 'Crêpes' that I learned to make in Oslo.

Although the truth is that, with 70% of my friends being French, if I did not learn how to make crêpes it would have killed me. The curiosity arose from a party we organized and I tried the Crêpes that Thibault and Flipé made. Never before had I tried crêpes (the less sweet things I like, the better... ). Thibault made them and I put some sugar on top (sadly, they had to show me how to eat them, because I had no idea lol). Then I tried some with Nutella and hey, I fell in love with sugar and I signed up :P.

From then on, every time someone organized a party I made my request "someone make crêpes pleaseeee" and my Frenchies, as I affectionately call them, always brought me a plate. Wow, so good...

Until one day, Pierre said something about cooking them wildly, mode "crêpe party" and I said to him: count on me to cook them :D. It was my chance to learn the recipe and technique, so I went all motivated to building number 8.

Pierre had everything prepared, I only had to bring oil that was missing and we put our hands to the task. To tell you the truth, it is very easy to make them. Something more complicated is that the first crêpe is not a waste (like it always ends up being... ) because the pan is not hot enough or because the adhesion was not very good. For this, you have to put oil or butter in the pan.

I was even taught how to turn the crêpe in the air. I've made a couple of screenshots of the video to illustrate it haha.

And well here goes, here is the recipe that I know you are longing to know:

This is a recipe for 10 people so you only have to divide more or less among the people that you are because a mass barbarity comes out:

• 10 eggs
• 1. 5 liters of milk
• 150 gr of butter
• 1 kg of flour
• 10 tablespoons of sugar
• 6 tablespoons of oil
• a pinch of salt

The preparation is as follows:

Melt the butter and add the sugar and salt to it. Then add the oil and mix well, add the egg and finally, add the flour gradually. I usually add the milk last and the truth is that in fact, I add it by the eye until the consistency of the mixture is right. The crêpe is quite liquidy but it does not become as liquidy as water or milk. It is thicker than the cooking cream.

The last ingredients should always be flour and milk, so the less they are the better.

To prepare it in the pan, it must be very hot and it is best to pour the mixture from a saucepan. You must put enough to cover the surface but not too thick, it should be fine and smooth. They are made right away. If you see smoke coming out or it starts to brown, lift the crepe with a spatula and wiggle the pan to take it off. We flip it (hop hop). Then, when they're done and you put them on a plate, cover them with foil or another dish because they cool down quickly and if you keep them warm, they are better.

Now, there are the savoury crêpes, for those who may not understand them. I tried them and I fell in love with them too. The only difference is that you should not put sugar because everyone can choose what ingredients to add after, whether sweet or salty.

We made bowls with various ingredients: mostly bacon, ham, cheese, egg, brown cheese (typical cheese from Norway that is brown and I thought I would not like it but I did, and with waffles). The crêpes with these ingredients are great. Then for sweet: sugar, Nutella, jam, cream, ice cream...

Thirst creative: D

I hope you liked it and that you still like it when you make it and that they come out cool. I am sure they will. I hope that in the photos you can see the pintaca that they have haha. Bye Little Erasminis! :D

---

Photo gallery