One of the highlights of hosting exchange students is that they are often eager to teach us how to make a native dish. This week our latest guest, Guimillau Morel, from Lyons, France showed us how to make crepes. Guy (his American nickname) shared that he makes crepes almost every week at home and they are very easy. And I agree!
My son Tristan along with his cousins Elizabeth and Max joined in for the cooking lesson.
- butter for skillet
- powder sugar to sprinkle on top
- fillings: Nutella, berries, bananas, chicken, etc.
Without a recipe to follow, Guy made the batter by feel. He cracked two eggs in a large bowl and whisked in several cups of milk. He alternately added flour and milk to make a thin batter — much thinner to the pancake batter we are accustomed to making. After melting butter in a 10 inch skillet, he added a soup ladle of batter and rolled it side to side to cover the entire bottom of the pan with batter. The crepe cooked for several minutes over medium high heat until the edges became dry and slightly brown. Then, he tucked a spatula under the edges of the crepe all around and once the entire crepe was loose, he flipped it. The bottom of the cooked since had some brown spots and cooked another minute or so until removed from the pan.
The finished crepes can be stacked on a plate and kept warm in the oven or stored for a few days in the refrigerator. With eager tasters, the kids started filling the crepes with Nutella and strawberries as soon as they came off the stove. Guy told us that in France, there is a tradition that boys fold their crepes and girls roll them. Who knew?
After three crepes each, we were all happily stuffed. Guy shared that crepe parties are popular in France and that his family has a special pan designed to cook multiple crepes at the same time. I am now sure I want one of those pans so I can make lots of crepes and host a crepe party too!