By Julien Poulalion, La Petite Crêperie, Grainger Market
Tasty variations…
Depending on the region in France, people will finalise the batter with a personal touch, to make it tastier. In Brittany, we 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, and in the North East and Alsace, people will add beer! Meanwhile, in the South of France, locals are putting rum or pastis (anise spirit) in their pancakes! It doesn’t always have to be about alcohol though, as it is always a good move
to add in some honey or vanilla extract...
A recipe you might like to follow…
Crêpe mix with brut cider (15-18 crêpes)
INGREDIENTS
250g plain flour
4 eggs
250ml semi-skimmed milk
300ml brut cider
30g semi salted butter
METHOD
In a large mixing bowl, put the flour and make a well in the centre. Crack the eggs into the middle, and start whisking from the centre, slowly drawing the flour into the eggs. Pour the cider and beat until you get a thick paste.
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 30mins before using it.
Happy Pancake Day peeps – Julien!
