Now I haven’t made crêpes at home in a looooong time. If I ever eat them in Paris it’s usually the savoury variety, known as galettes de sarrasin (roughly translated as buckwheat cake as this is the type of flour used) when I’m out at a restaurant, called crêperies, which cater specifically to these flying-saucer beauts.
The only time I really desire to make them at home is on Shrove Tuesday as we call it in the UK, (usually simplified to Pancake Day when I was growing up, which works just as well). In France it’s known as ‘Mardi Gras’ meaning ‘fat Tuesday’ and there is also another special occasion when the French love whipping up the batter, called La Chandeleur celebrated on February 2nd (this is another Christian-based festival commemorating the presentation of Jesus).
History lesson over! We had some batter left from last night when we made crêpes for dessert, which were really delicious and light after a heavy meal and so decided to make them again for breakfast. I used Nigella Lawson’s recipe which can be found here (I got 10 super-thin crêpes out of the batter), simple and fuss-free. We also added a splash of rum and liquid cane sugar, just to live on the wild side.
I don’t have pictures from last night as we were all too busy devouring them, but I ate mine with melted chocolate on the base, sliced banana and whipped cream from the can on top. The boy and his friends crushed a handful of M&M’s in the pestle and mortar and sprinkled it on theirs with chocolate too. As you can see in the picture, this morning I added raspberry confiture and honey to the mix. Other great toppings you could use are: nut butters such as almond or peanut, desiccated coconut with honey, chocolate and berries, caramelised apples with ice-cream…the possibilities are endless and equally as mouth-watering!