Honoring the food of my readers: French Crêpes

Vive la France.

Growing up in England, we could go to France fairly easily just across the channel. My first trip abroad was to France when I was just a tiny baby. I even learnt French in school and could still probably pick it back up if necessary. Lark’s middle name is a French one in honor and memory of my grandmother.  I feel an affiliation with this nation, but not in a romanticized way. I see France as it is, not as people (particularly American people) perceive her to be.

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There’s this idea that France is the nation of love, but I feel – in actuality – passion would be a more accurate description. The French may not be altogether loving, but they are more so passionate, determined and driven. This shows itself in the quality and soul behind French cuisine. The best classic cooking techniques are found in France. I am not nearly as skilled or elegant with my cooking, so I’ll be bringing a less refined rendition of la cuisine française.

This post will give you some idea of how long ago I put together these recipes. I made this crêpe dinner as a Valentine’s day meal for Uncle and Auntie Alsum right after their son was born (who will be two years old in February).

It was also accompanied by a parfait au yogourt aux myrtilles (a set yoghurt with blueberries) for dessert.

French crêpes two ways

What you will need:

Savory base

  • 110g/4oz plain flour, sifted (I used chickpea flour because of the savory flavor and texture which it brings)
  • A pinch of salt
  • 2 eggs
  • 200ml/7fl oz milk mixed with 75ml/3fl oz water
  • 50g/2oz butter

Savory filling

  • Spinach
  • Cheese (I prefer blue cheeses or brie)

Sweet base

  • 110g/4oz plain flour, sifted (you could alternatively use a nut flour like finely ground almonds)
  • A pinch of salt
  • 2 eggs
  • 200ml/7fl oz milk mixed with 75ml/3fl oz water
  • 50g/2oz butter
  • 1 medium orange, zest only
  • 1 tbsp caster sugar

Sweet sauce

  • Juice from 3 medium oranges
  • 1 medium orange, zest only
  • 1 small lemon, zest and juice
  • 1 tbsp sugar
  • 3 tbsp brandy or grape juice
  • 50g/2oz unsalted butter

How you can do it:

  1. For the base, blend ingredients together until smooth.
  2. Heat some butter in a round pan.
  3. Spread the batter thinly on your pan and fry until cooked through.
  4. Add any desired filling and roll up.
  5. For sauce, combine all ingredients in a saucepan and stir continuously until all sugar has dissolved and the sauve has started to thicken.
  6. Enjoy.

This was a fun one to make and I look forward to treating our family to something special like this again to show them how much I value them.

From mine to yours,

Mumma Alsum

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