Crêpes – A Promis’d Joy!

Crêpes – A Promis’d Joy!

On a chilly Sunday, I’m in no mood for my usual toast and cereal. I wake up with a powerful hankering for France’s national dish, crêpes, and not the ones that pop out of the toaster. Originally from Brittany, a region in the northwest of France, crêpes are thin pancakes that originated in Brittany, a region in the northwest of France. Back in the day, when Marie-Josée and I were young and free, we used to frequent a couple of crêpe cafés on Rue St-Jean. We would sit in the window seat at Casse-Crêpe Breton or out on the patio at Au Petit Coin Breton and enjoy our crêpes as much as the passing tourists were enjoying Québec City.

But homemade crêpes can be just as good, especially when I can sneak out of bed and fix breakfast with the radio tuned to CBC Radio One or Espace Musique (Radio-Canada) and watch for wee beasties out on my winter lawn.

There are many websites with crêpe recipes, but this is the recipe I use:

1 cup white flour
1 cup whole wheat flour
2 eggs
2 cups of milk

Sometimes I use an extra egg or I replace the whole wheat flour with a cup of white. I mix all the ingredients until they are the consistency of thick paint. The batter will be smoother if it spends some time in the fridge, so I try and make it the night before, but you know “The best laid schemes o’ mice an’ men”…

I use a heavy stainless steel pan over medium heat. You’ll know the pan is hot enough when you sprinkle it with a little water and it sizzles. I brush the pan with cooking oil,or butter, and I ladle some of the batter into the pan. I then lift the pan and rotate it so that the batter is spread thin and even. I return the pan to the burner for 30 seconds and then I flip the crêpe so both sides are golden, not burned.

Crêpes are best served right away, but I often set the oven to 200°F (93.3°C) and stack them on a serving platter to keep warm until my little mice are ready for their morning nibble. You can top crêpes with whatever you like: fruit, yoghurt, jam, whipped cream, chocolate and of course, real Quebec maple syrup. I tell you, nothing helps to endure the winter’s sleety dribble like a warm crêpe!

Categories: Opinion

About Author

Jason Enlow

Jason Enlow is a Special Education Technician at an English elementary school. He was born in Montreal, Quebec and grew up in Burlington, Ontario. Jason studied Radio and Television at Ryerson University in Toronto. His previous employers include CityTV, CBC, The Weather Network, and Global Television. He’s worked as a DJ, camera operator, musician, teacher, translator and video game content designer. Jason moved to Quebec City in 1997 where he still lives today with his wife and three sons.