Last weekend I dreamed of being back in France and wandering through the markets. I was in the tent of the vegetable vendors who were well known for their sales skills as well as their ability to speak as fast as auctioneers (the fact they had the freshest produce at the market was a given). “Why are you only getting one bunch of carrots? You can do so much more with two bunches, I’ll put them both in your bag. Four tomatoes too, they are perfectly ripe, you can’t say no to perfectly ripe tomatoes. These endives, you need these as well, here you go.” (In French, of course). By the time I am caught up they are already waiting for payment… there is no time to argue that all I really needed were a few apples.
When I woke up the nostalgia was too much; I was determined to get back to a French way of living and decided I needed to make my way to the Winter Farmers Market in Vancouver that morning… but not before I got my crêpe batter ready.
One of my most memorable meals in France was from a little hole in the wall crêperie in Toulouse. Upon our return to the Cadellian I made it my new mission to replicate them. The next morning (and a few evenings for dessert… ), crêpes were on the menu. I quickly learned the secret to making a beautiful crêpe is to let the batter sit before cooking it. The batter becomes thin and much easier to manipulate on your pan than it does if you do not give it time. Thus, prior to my departure to the market my batter was made and anxiously waiting on the counter for my return.
- 5 tablespoons butter, melted and cooled (plus more for the pan)
- 1 cup buckwheat flour
- 1 3/4 cups milk (I used almond milk)
- 3 eggs
- 1/2 teaspoon salt
- Plus desired fillings (options below)
- Combine all ingredients until smooth.
- Let the batter sit at room temperature for at least 2 hours. This is not prudent, and if you're really in a rush to get these done you can skip this step however; trust me when I say, it will make your life easier as well as the crêpes tastier (aka thinner) if you wait the two hours.
- Lightly butter a flat pan (or a crêpe pan if you have one) and and heat it over medium heat. Once hot, add a scoop of batter to your skillet. Tilt the skillet slightly to thinly and evenly coat the bottom of the pan.
- Cook until the crêpe easily moves when you shake the pan (~3 minutes) and flip. Cook on the other side for about 30 seconds to 1 minute.
- Continue with the remainder of the batter. You can keep the crêpes warm in the oven on a low temperature.
- Fill with desired fillings and serve.
- My favourite thing about crêpes is how you can take them in any direction and add them to any meal. I will provide you four... (so many good dessert options) suggestions; each for different times of the day. The amounts of these ingredients you choose to have will depend on how stuffed you like your crêpes.
- Breakfast: Canadian bacon, eggs, and cheddar cheese
- Lunch: prosciutto, greens, cherry tomatoes, Parmesan cheese, and balsamic reduction
- Dessert: banana and nutella OR salted caramel, toasted hazelnuts, and strawberries