Crpe

A crpe is a thin pancake. It originates from Brittany, a region in the west
of France, where it is traditionally server with apple cider. It used to be
cooked on flat rocks (where the name comes from). Crpes are usually of two
types: sweet or savoury, the main difference is the flour used (plain flour
or buckwheat flour respectively); they may then be rolled or folded, and
filled with different ingredients.

Recipe

This recipe for sweet crpes is an easy one to start with (for about 30
crpes):

   * 500g plain flour
   * 1L milk
   * 4 eggs
   * 2 tbsp oil or melted butter
   * 1 pinch of salt

Put the flour at the bottom of a mixing bowl and make a hole in the middle
where you put the eggs, the oil or butter, the salt and a bit of milk. Mix
them and slowly incorporate the flour, you should get a thick paste. Then
continue mixing and slowly add the rest of the milk, mix well to avoid
making lumps. You may add a bit of liqueur (traditionally Brandy or fleur
d'oranger) for more taste. You may even replace part or all of the milk by
beer!

Heat a flat cooking pan (non-stick recommended), grease it with some butter,
and pour some batter while rolling the pan to make the crpe as thin as
possible. Cooking may take 30 to 60s until the cooked side looks like the
moon surface, then turn it over to cook the other side; with some practice,
you can flip it in the air by swinging the pan.

Serve with caster sugar, jam, spreads, etc.

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