Farmhouse Crêpes

Name: Farmhouse Crêpes (Crêpes Fermières)
Yield: Makes about 18 Crêpes; Serves 4 to 6
Cuisine: France
Ingredients: 1½ tablespoons superfine sugar; ½ teaspoon almond extract Finely grated zest of ½ lemon, organic if available; Granulated sugar and lemon wedges, fruit preserves, or crushed walnuts blended with enough sweetened whipped cream to make a sauce; ⅛ teaspoon fine salt; Granulated sugar and lemon wedges, fruit preserves, or crushed walnuts blended with enough sweetened whipped cream to make a sauce; 4½ ounces (about 1 cup) unbleached all-purpose flour, sifted; ¾ cup milk; 3 eggs; 2 tablespoons Pernod; 2 tablespoons unsalted butter, at room temperature; ½ teaspoon almond extract Finely grated zest of ½ lemon, organic if available; 2½ teaspoons orange-flower water

Crêpes Fermières

Preparation info

Makes about 18 Crêpes; Serves
4 to 6

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Ingredients

4½ ounces (about 1 cup) unbleached all-purpose flour, sifted
3 eggs

Europe
France
Preserve
Breakfast

Method

About 3½ hours before serving, with an electric beater or with a hand whisk, blend the flour and eggs.
Meanwhile, gently heat the milk with the butter until the butter is melted. Add the Pernod, orange-flower water, almond extract, lemon zest, superfine sugar, and salt to the warmed milk. Slowly whisk the flavored milk into the egg-flour mixture; strain so that it