How To Make French Crepes

A Delectable French-style crepes recipe which can be served with sweet or savoury fillings. Your taste buds with be reeling with delight. Appreciate our French Crepes recipe.

Serves:

makes 30 crepes

Preparation Time:

15 minutes

Cooking Time:

2 minutes

Step 1:

You will need

• 500 g flour
• 6 eggs
• 1 ltr milk
• 2 tsp salt
• 2 tbsp vegetable oil
• zest of 3 lemons
• 100 g butter
• 1 medium frying pan
• 1 large bowl
• 1 serving plate
• 1 ladle
• 1 whisk
• 1 wooden spatula

Step 2:

Make the mix

Put the flour into the large bowl. Add the eggs, salt and vegetable oil and mix together well. Gradually pour in the milk while whisking continuously and stir until it becomes uniform in colour and consistency. Finally, add the lemon zest and combine.

Step 3:

Make the crepes

Turn the heat to medium to warm the frying pan, then add the butter and let it melt.

Ladle some of the crepe mix into the frying pan, just enough to make a thin layer. Move the frying pan in circles to evenly cover the pan with the mix.

Cook until the liquid starts to dry then turn the crepe and cook for about another minute. When ready, remove from the frying pan onto a serving plate.

Repeat the same sequence with every crepe until you use up all the mixture. When you finish, turn off the heat.

Step 4:

Serve

Crepes can be served in many different ways - with fresh fruit fillings, cheese, ham or just sugar and lemon juice - the possibilities are endless

Poached Pears in White Wine

Poached fruit is a mainstay on nearly every French restaurant’s menu. Easy to make and absolutely delicious, this special dessert is healthy and low fat, so anyone can order it. Try this recipe for poached pears in white wine at home and you’ll be adding it to your kitchen repertoire, too. Serve it with a bit of crème patisserie or almond glace for richer treat – the cream perfectly accents the spiced wine syrup and sweetness of the pears.

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:

• 2 cups sweet white wine
• 3 1/2 cups water
• 1 cinnamon stick
• 1 vanilla bean (substitute 1/2 teaspoon vanilla extract)
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 4 pears, peeled with stems left intact
• 2 cups granulated sugar

Preparation:

Stir together the white wine, water, cinnamon stick, vanilla bean, lemon zest, and lemon juice in a large saucepan. Bring the mixture to a simmer over medium-high heat and add the prepared pears. Poach the pears, uncovered, for 7 to 9 minutes, until they turn tender, but not mushy.

Use a large slotted spoon to transfer the pears onto a serving plate. Return the poaching liquid to a simmer, add the sugar, and allow the mixture to reduce by half in volume, about 6 to 8 minutes. The syrup is ready when it is thick enough to coat the back of a spoon. Remove the cinnamon stick and vanilla bean from the syrup.

Arrange the pears on individual serving plates and drizzle with the wine syrup.

This poached pears in white wine recipe makes 4 servings.

Aigo Boulido

This aigo boulido, or garlic soup, recipe is the Provencal cure for anything that ails you. A traditional recipe that incorporates garlic, herbs, and water, it is known informally as “boiled water.”

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients:

• 4 cups water
• 10 cloves garlic, peeled and sliced
• 6 sage leaves
• 1 small bay leaf
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 egg yolks, beaten
• Garlic croutons:
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, peeled and sliced
• 6 slices baguette
• 1/2 cup grated Gruyere cheese

Preparation:

In a large saucepan, bring the water, 10 cloves garlic, sage, bay leaf, salt and pepper to a simmer. Continue simmering the broth until the garlic is softened and cooked through, about 10 to 15 minutes. Turn off the burner and strain the garlic and herbs from the water. Return the water to the pan.

Remove the bay leaf and sage leaves from the garlic and discard. Using a fork, smash the garlic into a paste and return it to the pan. Bring the soup to just under a simmer and rapidly stir in the beaten eggs yolks. Continue stirring for 30 seconds, until the eggs are set into thin strands.

In medium saucepan over low heat, sauté garlic in the oil and butter until tender – about 7-10 minutes total. Transfer the garlic to a plate. Place baguette slices into hot oil and sauté both sides until they are golden brown.

Place each finished crouton into an ovenproof bowl, top with the soup, and garnish with a bit of Gruyere cheese. Melt the cheese under a broiler, if desired.

This aigo boulido recipes makes 4 to 6 servings.