Bastille Day Crêpes
By Anina Belle Giannini, @lechefswife
Bastille Day Crêpes
By Anina Belle Giannini, @lechefswife
Yield/Serves:
2-3
Ingredients:
● 3 large eggs
● 2 cups whole milk
● 1 cup all-purpose flour
● 1 teaspoon pure vanilla extract (optional)
● 3 tablespoons butter (for greasing the pan)
Toppings:
● 1 cup of blueberries
● 1 cup of raspberries
● 2 cups of cold, heavy cream and ⅔ of a cup of icing sugar whipped into Chantilly Cream
Instructions:
Make the Batter:
In a large mixing bowl, whisk together the eggs and milk. Sift in the flour and whisk until smooth, no lumps! Add vanilla extract, if using, for a beautiful aroma and depth of flavor.
Heat the Pan:
Warm your crêpe pan over medium heat. Add a small dab of butter and swirl it around the surface.
Cook the Crêpes:
Pour about ¼ cup of batter into the center of the pan. Immediately spread it out using a wooden crêpe spreader, working quickly and gently in a circular motion. The key is a feather-light touch!
Flip with Confidence:
When the edges begin to lift and the surface is bubbling slightly, gently flip the crêpe using the wooden spatula. Cook for about 30-45 seconds on the other side, then transfer to a plate. Repeat with the remaining batter, adding more butter as needed.
To Serve:
I love to top my crêpes with a dollop of lightly whipped, silky Chantilly cream (be careful not to overmix - soft ribbons are perfect!) and fresh raspberries and blueberries for a festive Bastille Day nod to the French flag: bleu, blanc, rouge.