The Morning After

When we finally informed my parents-in-law that we’re not coming for either noel or nouvel an, I think they are more disappointed than us. But on the bright side, there’s a clarity and they can plan accordingly. I can plan for the coming days and not forever sitting on the fence. So we say goodbye to Christmas dinner like foie gras, bubbly champagne, beautiful roast of beef and pork and lobster. I can’t afford that in Luanda, but the crepes, that I can do.

CrepeWithout fail, my mother in law will prepare crepes for H for breakfast every time we’re there and H could easily eat 20 crepes per day. For his breakfast, for his lunch dessert and dinner dessert.

This time round, I didn’t use the various variations of recipe for French crepe (beer, no beer, orange juice, no orange juice). I’m not sure if food processor is really needed, if you sift the flour and whisk the batter really well. But I followed the recipe to the T, not wanting to mess up this morning.

(source: via The Wednesday Chef)
yield 12 crepes

110 gr all-purpose flour
A pinch of salt
2 eggs
200 ml milk mixed with 75 ml water
50 grams unsalted butter

  • Sift in the flour into a large bowl, add a pinch of salt and whisk well. Make a well in the center of the flour and break the eggs into it.
  • Then begin whisking the eggs, incorporating flour from around the edge of the bowl.
  • Gradually add small quantities of the milk and water mixture. Whisk until you get a consistent batter, no lumps. If needed, pour the batter into a food processor and blitz until smooth and lump-free.
  • Melt the butter in a pan. Whisk 2 tablespoons of it into the batter. Use the rest to grease the pan, using a bit of paper towel to do so before you make each pancake.
  • Put the pan over high heat to get it very hot, then turn the heat down to medium and put 2 to 3 tablespoons (depending on your pan size) into the hot pan.
  • As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a knife to see if it’s tinged gold. Flip the pancake over – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.

Crepe with Lemon and Sugar
Sprinkling sugars on your crepe is customary. But when you add some lemon into it, it becomes extraordinary. I absolutely love it. I feel so adult and kiddy at the same time.

The only modification I would make is to add a tsp of fleur d’orange (orange blossom water) or a tsp of vanilla essence.


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