- For the crepe batter: - 250 grams of flour (about 2 cups), sifted - 3 eggs - 25 cL of milk (about 1 cup) - 25 cL of good apple cider (about 1 cup); we like Neige and Laurentides (ice apple cider!) - 2 tbsp of sugar To cook the crepes: -neutral oil (eg canola) or unsalted butter
- Prepare the crêpe batter. Sift the flour twice, then make a well and add, sugar, the eggs, one by one, mixing each time you add a new element to avoid lumps. Pour slowly the milk, stir some more, and add your apple cider. For maximum results, opt for a hard (eg Angry Orchard) or ice cider (eg Neige or Laurentides). No judgement if you pour yourself a glass. Let stand at least 1 hour. Make the crêpes. Heat a large crepe pan (or any large nonstick pan, no need to get all fancy). Make sure the pan is hot: the trick is to find that perfect temperature so that your crepes cook quickly and achieve a rich brown coat. Tip: move your pan clockwise upward and backward quickly to spread the batter evenly into the pan as you pour the batter. The idea is to stretch the batter so your crepes are ultra thin. If your crepe is more than a millimeter thin, you want to keep practicing :) Tip 2: let the crepe cook sufficiently before you try to flip it. If you've managed to spread your batter so that your crepe is very thin, you want to make sure it won't break when turning it. Serve it! You can garnish some crepes before serving with toppings as it cooks, or you can leave them plain and or have them on the table. Traditionally, we eat these crepes with local honey, jam, or cinnamon sugar and butter.
- Flour, sifted x 2 cup
- Egg x 3
- Apple cider (hard or ice) x 1 cup
- Milk x 1 cup
- Sugar x 2 tablespoon