Happy Valentines!!

Crêpes Suzettes

As you may know, crêpe is a traditional French dish that originated from Bretagne, or Brittany, a cultural region in the north-west of France. In the past, crêpes were exclusively served on Candlemas {la Chandeleur as we call it in France}, celebrated every February 2nd. Nowadays, no specific occasion is required to enjoy these little delights whose popularity has greatly exceed the French border. Believe it or not, most crêperies are in France what fast food restaurants are for America. In Bretagne however, traditional crêperies are still around and more glamorous versions are also showing up.

The crêpe gender can be divided in two distinct groups. The salty version also known as crêpes salées or galettes, is made with buckwheat flour and can be accommodated with a variety of savory fillings. The galettes are served as an entrée and are traditionally enjoyed with a glass of Cidre, a traditional alcoholic drink made with apples. The sweet crêpes, or crêpes Suzettes, are served for dessert or as an afternoon snack. Unlike most recipes which are made with water, these crepes Suzettes are prepared with milk and heavy cream giving them a rich and silky texture. I hope you’ll enjoy them!

Crêpes Suzettes
{Yield: 24 crêpes}.

2 cups (250g) sifted flour
4 eggs
2 ¾ cup (650ml) cold boiled milk
¾ cup (200g) heavy cream
2 ½ tbsp (30g) sugar
1 tbsp of finally grated lemon rind
½ vanilla bean, split in 2
1 pinch of salt
1 tbsp (30g) butter
Sugar and lemon zest for serving

Pour the milk in a saucepan with the vanilla bean and bring to a boil. Remove from the heat and transfer to a bowl. Let it cool down completely, letting the vanilla bean infuses its delicate flavor.

In a mixing bowl, combine the flour, sugar and salt. Add the eggs, two at a time, mixing them well with a spatula. Strain one third of the cold milk and mixed until smooth and homogenous. Finally, whisk in the heavy cream, the lemon zest and the rest of the milk. Let the crepe batter rest for at least 1 hour at room temperature, which will allow it to thicken. Well covered, the batter can be kept in the fridge for up to 3 days.

Heat a small non-stick pan and add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove from the heat. Sprinkle with sugar and lemon zest.

{Antique french plate from GDA Limoges - Circa 1941 - 1953, and my great grand-mother linen}