My students LOVE to make crêpes (it’s part of a research project I do with my Grade 4s every year) and the boys in my cooking club tested the recipe which appears in In the French kitchen with kids (it really helped me with writing the recipe directions, watching how kids interact with a recipe!) but there’s another recipe (they tested that too) which didn’t make the cut for the book (that thing where the publisher and editor want a certain amount of recipes but you know it’s too many for the page count and that you’re going to have to make some hard decisions later in the editing process 🙁 ) but which I absolutely think deserves sharing for this week’s French Friday!
One Christmas a few years ago, Neil and I spent a week with some friends in windswept Brittany, where we fell in love with the butter (some of the best butter in the world comes from both Brittany and neighbouring Normandy), salted caramel and crêpes, both sweet and savoury. Savoury crêpes are popular across France – I have a few favourite places to enjoy them in Paris when I visit and we even have a local crêperie in Nérac that we try to get to on every visit.
The good news is that they are super easy to make at home! Note that this batter requires an overnight rest in the fridge but it’s perfect to make the night before so you can enjoy a no-fuss brunch the next day. This recipe is also a great one to make with your kids – let them have a go with the crêpe making part and you’ll be surprised at how adept they are (my students were much better than me!).
For the batter:
For filling the crêpes:
Make the batter:
Cook the crêpes:
Fill the crêpes: