This year we are offering a new activity for alpha.b students: a crepe workshop!
A cooking class perfect for all foodies who would love to learn how to make the infamous French, specifically Breton, recipe! After all, we must give credit where credit is due to the Bretons!
The crepe, or pancake, arrived in Brittany around the 13th century following the cultivation of buckwheat, a grain that originates from Asia. These traditional buckwheat crepes still exist today, but are most commonly served as a savory dish, along with eggs, ham, cheese, St Jacques or very simply a knob of butter.
Then, in the early twentieth century the crepe was transformed due to the emergence of white wheat flour. Since then, crepes are now frequently eaten laden with sugar, chocolate or even as a magnificent flambéed crepes suzette!
Although a straightforward recipe, crepes are a very important, not to mention delicious, aspect of our culture. We eat them at Candlemas, an annual Christian holiday that is celebrated on February 2nd. Tradition states that the cook has to flip the crepes in the air with the right hand while holding a gold coin in the left hand to have prosperity throughout the year. Well, we tried it… and unfortunately it seems to just remain a legend: ‘(
Here are some pictures of our boys-against-girls Candlemas feast at the school! Who made the best pancakes? We won’t tell 😉
More photos taken at our most recent tasting last week :
And even a short video demonstrating how to evenly spread crepe batter over the surface of a pan.
Finally, the moment you have been waiting for… we’ll reveal our unmissable recipe!
Here it is!
* 300 g flour
* 50g butter
* 3 eggs
* 70cl milk
* 2 tablespoons sugar
* 2 tablespoons olive oil
* 1 pinch of salt
Are you more of a sweet or savoury crepe person?