Brittany is regarded as the birthplace of these lovely delicate pancakes, so much so that every family in Brittany knows how to cook them. You can fill the crêpes with almost anything, but make sure you rest the batter prior to cooking, as this allows the gluten to relax and makes for a tender, delicate pancake.
- 150 g (1 cup) plain flour
- 1 large egg, lightly beaten
- 375 ml (1½ cups) milk, approximately
- 2 tsp butter
- 60 g (¼ cup) apricot jam or your favourite flavour
- 80 ml (⅓ cup) double cream
- 250 g strawberries, hulled and sliced
- icing sugar, for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 10 minutes
Sift the flour into a bowl and make a well in the centre. Add the egg and a little milk into the well, then gradually whisk in the flour, slowly adding more milk until you obtain a smooth, thin batter. Strain the mixture through a fine sieve into a jug and stand for at least 10 minutes before cooking the crêpes.
Melt the butter in a 20 cm crêpe pan, then whisk the hot, melted butter into the crepe mixture.
Pour enough mixture into the hot pan to thinly cover the base. Cook for 1 minute or until the edges start to brown. Turn and cook the other side for 30 seconds, then transfer to a plate and repeat with the remaining batter, stacking the cooked crêpe as you go.
To assemble, spread each crêpe with a little jam and cream and top with 4-5 slices of strawberry. Fold the crêpes and dust with icing sugar just before serving.
Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Food preparation by Alice Storey. Creative concept by Lou Fay.
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