Last weekend I asked our foreign exchange student if she had a French recipe she would like to cook for the family, and if so, what would she like to make? Luckily the French word for crepes is the same as the English word, so I understood immediately what she was planning to make. I told her she could make them for us for breakfast the next morning. Around 9:30 am the next day, I asked her if she was ready to make the crepes for breakfast. She shook her head yes, then brought up the recipe on her cell phone — in French and metric! Thank goodness for Google Translator and my handy dandy weight scale that converts to metric! (I discovered that 250 grams is 2 cups!)
When I finally got the gist of the recipe translated, I found out we had to let the batter sit for two hours. Looking at the time, I said, “I guess we are having crepes for lunch instead!” So we ate small bowls of cereal to tide us over.
Caroline told me the French eat their crepes filled with jam. I said we like to put fresh fruit in ours. I let her assemble the first one, and she filled hers with jam and folded it over like a washcloth. I then made mine (using both jam and fruit) and showed her how to roll one up enchilada style. We sprinkled them with powdered sugar. A wonderful, light lunch!
2 cups flour (250 g farine)
3 eggs (3 oeufs)
2 cups milk (1/2 litre de lait)
1 tablespoon sugar (1 cuillère a soupe de sucre)
1 pinch salt (1 pincée de sel)
A little oil (Un peu d’ huile)
Let stand for 2 hours (Laisser reposer pendant 2 heures)
Add the flour to a bowl, then crack in the three eggs. Mix the eggs into the flour with a whisk until well combined. Slowly add the milk, whisking to combine. After watching her struggle with some lumps, I decided to pull out the electric mixer for her, as she was having trouble getting it to combine well. Mix in the rest of the ingredients, mixing on high until well combined. Let stand, uncovered, for two hours.
When ready to make, heat up a medium-sized skillet to medium-high and spray with olive or vegetable oil. Pour in about 1/3 cup to 1/2 cup of batter, tilting the pan around so a thin layer coats the bottom. Cook each crepe for several minutes until the bottom stars to brown and the crepe is cooked through to the top. Using a spatula, flip the crepe over and heat about 30 seconds more.
Slide out of skillet and keep warm on a plate under a kitchen towel. Repeat until batter is gone. This makes about 10 crepes. Serve with jam, fresh fruit, and powdered sugar, folded or rolled any way you want!
Caroline is leaving back to France tomorrow, and we are all sad to see her go. She has been a wonderful addition to the family this past three weeks, and our entire family has really enjoyed the experience of hosting a foreign exchange student. If you are interested in hosting a student, please check out the Andeo organization. They are very well organized and I can’t be happier with the student we were paired with! Bon Voyage Caroline!