EASY FRENCH FOOD
all of the Elegance...none of the Fuss!

by A Recent Visitor to France

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• Use a recipe, like the one linked to above, that includes some wheat flour. This helps cut down on the stickiness problem you get with buckwheat. Eggs also make a batter that is easier to work with.
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• Crepe batter will differ from day to day. It depends on such factors as the sort of flour used and the humidity in the air. You may want to add more liquid to a recipe to get it to a consistency that works well for you.
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• Let the batter sit for at least two hours in the refrigerator. This is recommended with most crepe recipes. It gives the flour and liquid time to get to know each other and mingle more intimately.
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• It's easier to make a batch ahead of time and then reheat them with the filling. If you have a crowd standing around waiting for their crepe it can be exasperating, especially if it's your first time.
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• If at all possible, cook your crepes over a gas flame. For some reason an electric burner just doesn't give the same results.
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• Use a hot, well greased, non-stick pan. Really the hotter the better. You just have to be careful not to burn them. This helps with sticking problems as does using plenty of butter to grease the pan.
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• Let the first galette go - it's probably going to stick and tear and it's real purpose anyway is to get the pan ready for the rest of the bunch. Here in France they say: La première, c’est pour le chien!
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