I am pretty picky when it comes to French food and I have yet to find a “French bakery” in the USA worthy of this name… Yes, there are some pretty good bakeries around but really it is far from the quality you find in France. I don’t want to sound snobby but if you have already experienced French food in France, you know what I am talking about!
Galettes are harder to make you need a special kind of flour called farine de Sarrasin. But here is my recipe for the Crêpes sucrées:
- 1 liter of whole milk
- 6 whole eggs
- 500 g of flour
- 1 teaspoon of vanilla extract
- 1/2 cup of your favorite beer (Guinness works great)
- one pinch of salt
Mix with a mixer until it is a very smooth liquid. Pour into a salad bowl, cover it with a clean kitchen rag and let it rest all night in the fridge.
In the morning, make sure you use an adequate pan (poêle à crêpes) and make sure you oil the pan well and let it heat. poor half a ladle into the pan and cook it until it detaches on its own. Then turn it over and cook it for a minute or so. Add your favorite topping: the secret is simplicity. Do not over do it. Try sprinkling some sugar and a little bit of fresh squeezed lemon juice, add a tiny bit of cinnamon if you’d like. My favorite topping is simply just a little bit of strawberry jam. Of course, nutella is always a winner. My husband loves his with maple syrup. Again, don’t overdo it on the topping (NO WHIP CREAM PLEASE :-))
Enjoy! Bon Appétit!
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