The crepes of Candlemas with jam

Ingredients

Impossible to skip crêpes when you have jam at home! Whether made with wheat or buckwheat flour, cooked on a crêpe pan or a bilig, hot and crispy or cold and soft, children and adults alike love them as dessert, a snack, a savory or sweet dish… And at La Chambre, we'll admit right away that we've eaten them with every sauce… oops… with every jam: Strawberry, Blueberry, Quetsche Plum, Passion Fruit, Yuzu, Apricot & Vanilla...

INGREDIENTS FOR ABOUT TWENTY 20 CM CRÊPES

• 1 liter semi-skimmed milk
• 5 eggs
• 500 gr wheat, buckwheat or corn flour…
• 3 tablespoons oil
• ½ glass of beer

EQUIPMENT

• A mixing bowl
• An electric mixer
• A crêpe pan or a bilig
• One jar of jam is good (but several is better)

Instructions

1. In a bowl, pour half the flour, make a well, then add the eggs one at a time.
2. Then gradually incorporate the remaining milk and flour with an electric mixer.
3. Finally add the oil and the beer. Mix well.
4. Let rest for 1 hour at room temperature.
5. Enjoy warm with the jam of your choice.

Tip

To enjoy even more crêpes and vary the jam flavors, cook mini crêpes in a small blini pan.

A few crêpe ideas:

• The « Classic » with Tasty Strawberry, Divine Blueberry or Velvet Apricot
• The « Cheeky » with the Pineapple, Coconut & Lime jam
• The « Indulgent » with Salted Butter Caramel
• The « Chic » with the elegant Royal Raspberry
• The « Exotic » with Mango Passion Fruit Vanilla
• The « Suzette » with Sweet Orange
• The « Guilty Pleasure » with Hazelnut Spread or Speculoos Spread
• The « Sweet » with Pear & Vanilla