Frenchy Crêpes
Ma Nourriture
Fresh from lockdown we hightailed it to Paris. Yes, we were those quarantined outcasts this summer. But it was worth it! Though the little French bakery in Midhurst tided us through the darkest days, by the end it left us needing more. Of course, it had nothing to do with bestie's current let's-not-label-it inviting us. All about the desserts, she said. Well let's just say that she got her desserts and I got mine.
First up, the quintessential French crêpe. Breakfast, dessert, beach snack, it's been part of my life for so long, I had to have the real deal. Some substantial charming was needed to coerce the Frenchy into using oat milk and flour, deviating not only from The French Way but from the way instilled in him by his gran-ma-ma. And I do mean instilled. Crêpe-making is culture, not a recipe, and one that comes quite literally from the Grandmothers of the Land of Love.
Brace yourself, feelings are needed for this one.
(I've added some amounts and steps for the precise bakers among us).
Ingredients
Look out for: ♡ swaps we love ! potential sensitivities 🅥 vegan alternatives
"I never use the same recipe. Flour, eggs, water and milk - you go with feeling. Then salt, oil and something for the taste - beer, rhum, orange spirit, orange blossom. And done ! "
♡ Oat flour Learn about oats >
(100g) 190ml Buy
Egg
1
♡ Oat milk
(200g) 200ml Buy
Water
It depends
Salt
A small pinch
Oil
A bit
Beer (brandy/cointreu*)
4tbsp (60g) 60ml
Toppings:
Butter
Sugar
Cinnamon
Lemon
Dark chocolate
Strawberries
Spray cream
Whatever you like!
Allergens: eggs, milk protein
Nutrition: joy & happiness (+ all the oaty goodness)
Swapsies
♡ We used oats to make oat flour instead of white/wheat flour, which can cause problems for sensitive foodies. You can also use spelt or almond flour. I usually buy porridge oats because it's more cost effective. You can use them in various delicious, and nutritious ways. Just use a food processor, blender or nutribullet to make a fine flour.
♡ We love Oatly Barista to replace for dairy milk. It's deliciously creamy and versatile.
Method
"My grandma showed me how the dough is supposed to leak from the spoon when you hold it high above the bowl and made me listen for the sound I should get."
First
THE BATTER
- Pour flour, oil, egg, milk.
- Add the beer* and water bit by bit.
- Test the consistency carefully. This is where the feelings come in: runny but not too watery, it should pour into the pan but be just thick enough to form.
*We used beer, which adds a little puffiness. If you're using spirits or liqueur use less (perhaps half) and add more water.
"Hold a spoonful of dough high and slowly let it leak into the bowl. Watch and listen to the last bit. Instead of dripping, it must be stringy and continuous with the gentle sound of some water running slowly into the bowl. A continuous, soft, magical sound."
Next
THE FRYING
- Once the pan is warm, put a bit of oil in and spread, or use cooking spray.
- Only when the pan is very hot, pour in enough batter to thinly coat the pan.
Finally
THE TOPPINGS!!
The French way : Toppings are added while the crêpe is in the pan. Spread with butter immediately after flipping and sprinkle liberally with sugar. Once off the pan, fold into a triangle and serve hot!
The South African way : Straight after it comes off the pan, sprinkle cinnamon sugar (about 1 tsp ground cinnamon mixed with 3 tbs white sugar) and squeeze fresh lemon. Roll up and eat with your hand!
The London - Cosmopolitan way : serve with melted chocolate, strawberries and whipped cream - inside, outside or both. The fancier the better!
Freestyle: Whatever you love!
Serve warm, your way
L 'adore!
For the love of:
OATS
- Tolerated by most sensitive foodies
- Best calorie/nutrient ratio of the grains
- Essential vitamins and minerals, including iron
- Contains more protein and fats than other grains
- The specific fiber in oats makes you feel fuller
