Thursday, July 11, 2013

Les crêpes salées

French style crêpes is very popular in Mauritius, these are eaten more like a snack in the afternoon. You can make both savoury and sweet crêpes. The recipe will be pretty much the same except that you will need to add sugar to the sweet version (for the same amount add 4 tbs of sugar instead of the salt and herb).
The crêpes featured here are savoury with lots of green onions and thymes and served with a coriander and green chilli chutney.


2 cups of all purpose white flour sifted
3 eggs
1 3/4 cups of milk
salt to taste
yellow food colouring - a pinch
1/4 cup of chopped green onions
a few thyme sprigs
2-3 tbs melted butter for the pan


Add flour , salt and food colouring to a big bowl
Whisk eggs and milk together
Add liquid to flour
Whisk thoroughly and add all the herbs
Allow to rest for at least half an hour
If batter is too thick and does not fall off spoon easily add a little bit more milk
Heat a non stick flat bottom pan
Brush with butter
Using a ladle , pour batter in pan and swirl around so that the whole surface of the pan is coated
Wait for 30 seconds or so
Flip crepes around and cook for another 10-20
Remove from pan and serve hot

Batter needs to be fairly fluid
DO NOT flip until you are certain the bottom has cooked through- it will start detaching off the pan easily . This is when you can flip

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