I’ve always adored pancakes and crêpes, making them and eating them. But I’ve never thought of doing this: making crêpes with holes in them. I came across the recipe in La Bonne Cuisine du Périgord by La Mazille; it makes a crêpe with a crisp lattice that only needs a dusting of vanilla sugar. The method gives plenty of scope for artistry since I’ve found it possible to make faces, dinosaurs or mysterious creatures from outer space in the same way, so naturally these crêpes are highly popular with children, who also enjoy trailing the batter into the pan themselves.
Beat the eggs with the milk and gradually whisk in the flour, sugar and salt. If you have time, set aside for up to an hour to thicken. With admirable prudence French cooks insist on this, because that way you’ll get more crêpes from the mixture.
When ready to cook the mixture, stir in the eau-de-vie. Heat a dribble of oil in a crêpe pan and tilt to coat the base.
As soon as the mixture is set and the underside is golden, flip or turn the pancake over and cook until golden-brown.
Serve straight away with a sprinkling of sugar and
© 1987 Geraldene Holt. All rights reserved.