Recipe for Breton crêpes

Quantities are in metric system, because science.

Ingredients

• 250 g plain flour
• a bit of buckwheat flour (aka farine de blé noir or sarrazin/sarrasin in French stores)
• 100 g sugar
• a pinch of salt
• 3 eggs
• 500ml of milk (a pint, for you bloody Brits)

Steps

The batter

• Put the flour, sugar and salt in a bowl. Mix it with a manual whisk (not an electric one)
• Arrange the mix as if a sort of pit had been dug
• Put the eggs in the pit
• Stir from the inside, to the edges of the pit (this part is important), taking a little bit of the mix off of the edges of the bowl at each rotation
• When the eggs + mix start becoming less liquid, add a bit of milk and keep stirring
• Add the milk bit by bit to the mix while stirring

Then leave the bowl for 30 minutes minimum (ideally, up to 4 hours).

The cooking

You’ll need a pan, or ideally a crêpière/billig, from Krampouz.

Spread batter on the crêpière, wait a few seconds, flip, wait, flip back again, paint the crêpe with butter, fold.

Don't eat the first crêpe (in Britanny we say: “the first one goes to the dog”).

Taste the second crêpe and decide to add sugar if it's not sweet enough, or milk if the crêpe seems too thick.

Tip: Breton or Normand cider goes well with sweet crêpes.