Welcome…welcome…welcome to my new site. I couldn’t be more excited if I was the one that got the head to toe makeover. All this has been a long time in the planning…and it is so exciting to see it finally come to be. I want to send a huge thank you to my friend and blog designer, Jeni Elliott, THE BLOG MAVEN, for her genius in translating all my blog wants and needs into this new look for Wives with Knives. When I was in Paris last Spring my blog makeover was in the works. My daughter and I were shopping in one of our favorite cookware stores, E. DEHILLERIN, and she suggested that I buy something special for a giveaway for my upcoming blog debut. I loved this idea and selected one of my favorite purchases from this unbelievable shop. On our first trip to Paris years ago I purchased a French crepe pan that I have used almost weekly ever since, and knew this would be the perfect gift selection for one of my readers.
This beautiful 10-inch heavy aluminum crepe pan has a non-stick surface and a long stainless steel handle. The aluminum is an excellent heat conductor and produces a crepe that is evenly browned and doesn’t stick to the pan. Also included is a handy little pot scraper that I just couldn’t resist. It’s fun to have something with E. Dehillerin’s name on it.
In Brittany, savory crepes are made with buckwheat flour (farine de sarrasin) and are called “galettes“, whereas sweet crepes are made with wheat flour and are called “crêpes”. Galettes are usually served with salty fillings…eggs, ham, cheese sausages and seafood. Smaller and thicker galettes can be served as snacks like Russian blinis topped with caviar.
Crepes are so easy to make. All it takes is a little practice and yours will look like they were made in a little French bistro. Pour 1/2 cup crepe batter into a hot pan. Quickly swirl the batter around the pan by tilting it back and forth. Cook until lightly brown and flip, with the help of a spatula and your fingers, and cook the other side until browned.
Add fillings of your choice – these buckwheat crepes are folded around sliced ham,
softly fried egg, grated Parmesan cheese and arugula.
You can make beautiful crepes in an authentic French crepe pan from Paris…
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THIS GIVEAWAY IS NOW CLOSED
- 2 cups (500 ml) whole milk
- 1 tablespoon sugar
- ¼ teaspoon sea salt
- 3 tablespoons (80 gr) butter, melted
- ½ cup (70 gr) buckwheat flour
- ¾ cup (105 gr) all-purpose flour
- 3 large eggs
- In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.
- To fry the crepes, remove the batter from the refrigerator about an hour before frying. Stir it briskly. It should be the consistency of heavy cream. If not, you can add a tablespoon of milk.
- Heat a 8 to 9 inch skillet on the stovetop. You can use a real crepe pan that has been seasoned or a non-stick skillet. Either one works well.
- Drop a tiny piece of butter or vegetable oil on the hot pan and wipe it around with a paper towel. This is necessary only for the first crepe.
- Lift the pan and pour ¼ cup of the batter in the middle of the hot skillet, swirling the pan to distribute the batter quickly and evenly.The batter should start cooking within a few seconds, giving you just enough time to swirl it. It may take a couple of crepes for you to get the feel for it.
- After about a minute run a non-stick spatula around the underside of the rim of the crepe, then flip the crepe over. I use my fingers to help with this maneuver because the unbaked sides of the crepe will stick together if they touch.
- Let the crepes cook on the flip side for about 30 seconds, then slide onto a dinner plate. Repeat with the remaining batter, stirring the batter every so often.
- Crepes should be served warm. To rewarm the crepes for serving, place them on a baking dish and cover them with foil. Heat in a moderate oven until warm. Or place on a plate, loosely cover with plastic wrap and briefly warm in the microwave.
- These buckwheat crepes can be either sweet ( a little butter and honey or jam) or savory ( a bit of grated cheese and ham), Be creative.