France: Crêpes Murielle

crepeThis is the base, multiply by 2 for a family of 4, by 4 for a bigger party…

  • 100g wheat => 400g
  • 125ml milk => 500ml (that’s 2 cups)
  • 125ml apple cider or beer => 500ml

  • 1 tablespoon of sugar => 4
  • salt
  • 3 eggs => 12

Mix the ingredients in order. Let it rest if possible. Yummy Crêpe Day! 🙂

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Beer Crepes

BEER CREPESBrusselsLife Recipe

(approximately 20 crepes)
– 500 g of flour
– a pinch salt
– 6 eggs
– a bag of vanilla sugar
– 25 cl of beer
– 50 cl of milk

– Put the flour in a salad bowl and add the vanilla sugar, the salt and the eggs
– Mix, then add little by little the milk, then the beer
– Let rest the 1 hour before cooking crepes with a big knob of butter

Crepes by Suzette

book-suzette-sm SUZETTE’S CREPE RECIPE by Monica Wellington

2 eggs
1 cup milk
1 cup flour
1 tablespoon melted butter
1 tablespoon sugar
1/4 teaspoon salt

Utensils: a big bowl, whisk, ladle, spatula, and a large frying pan

In the bowl, beat the eggs with a whisk. Beat in the milk. Then add the flour and mix until very smooth. Add the melted butter, sugar, and salt to the batter and blend well. It should be the consistency of very heavy cream. Add slightly more milk if necessary. (Alternatively, the mixing can be done in a blender or food processor.) The batter can be used immediately, but even better, cover and chill 1 hour or overnight.

Heat the pan and brush lightly with melted butter. Pour in a ladle-ful of batter (about 3 tablespoons). Quickly swirl the pan around so the batter spreads out thin. Cook over medium-high heat until the crepe is set and the edges are lightly browned and lift up easily, about 2 minutes. Flip it, spread it with your favorite filling, and cook for about another minute. Fold it in half, and then in half again, creating a triangle, then serve! (makes about 8 crepes)

Bon appetit!

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