If making your own is too much hassle, make sure you pop into The Grainger Market in Newcastle and visit La Petite Creperie for an authentic taste of France. Crepes and Galettes can be made to order or pre-ordered via email@example.com (12 crepes for £10 is a fantastic deal and perfect for an office lunch).
Crêpe mix with brut cider
For 15-18 crêpes :
- 250g plain flour
- 4 eggs
- 250ml semi-skimmed milk
- 300ml brut cider
- 30g semi salted butter
In the meantime, in a separate pan, boil the milk with the butter. Add it to the other mix and leave it to rest for 30mn before using it to make crepes in a hot pan.
Buckwheat galettes mix (gluten free)
For 15-18 galettes :
- 330g buckwheat flour
- 15g sea salt
- 750ml water
- 1 egg
Tip: it is even better when made the day before!
TIPS : Tasty variations
Depending on the region you live in France, people will finalise the batter with a personal touch, to make it tastier.
- In Brittany, we will add a shot of brut cider or even chouchen (a form of mead)
- In Normandy, locals will put a shot of calvados (apple brandy) in their batter
- In the North east and Alsace, people will add beer!
- While in the south, we will put rum or pastis (anise spirit)!
- At last, it is not all about alcohol though, as it is always a good move to add honey or vanilla extract...
I would love to hear your top tips and see your photographs of your finished pancakes. You can tweet me your photos at @nefamilyfun and make sure you share them with @LPCreperie too.