Tuesday was la chandeleur, the official day to make crepes....
As a pure Bretonne, here is my family recipe, changed just slightly
to accommodate the different type of flour that exists in the USA
1/2 cup of sugar
1 teaspoon of vanilla
2 1/4 cups of flour (I like the unbleached kind!)
2 3/4 cups of milk (3 if not using rum)
1/4 cup of rum (optional!)
first mix eggs, sugar and vanilla
add the flour and mix
add milk slowly and mix well, also add the rum
to make beautiful crepes, you need perfectly smooth batter, the opposite of pancakes, so there are a few lumps, strain it, very helpful if children are involved!.
then you need a nice flat bottom frying pan, I am so particular about mine, that nothing but crepes (and pancakes) can be cooked on it! It is quite large, about 12 inches, so I usually only get 12 crepes.
and to cook them perfectly it is best to use butter! A little goes on a long way and it makes it tastier. As you make them, sprinkle some sugar on it, it will dissolve with the heat and the moisture of the next crepe, making it just so delicious.
Hope you enjoy yours as much as we do.
Happy crepe day!