One of my favorite books of the last year, ‘Mastering the Art of French Eating’ by Ann Mah, is now available in a paperback edition!
In honor of this new release, I’ve invited Ann Mah to share a recipe from her edible journeys through France that didn’t make the final cut. Below, a simply delicious recipe for crèpes au froment (dessert!), as shared with Ann by Hervé Floc’hlay, a cooking professor with whom she spent time in Brittany over, bien sûr, a feast of delicate crèpes. See below!
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Crêpes au froment
Ingredients
2 cups white flour
3 cups milk
2 eggs (Hervé suggests free-range)
2 tablespoons salted butter, melted
1/2 cup granulated sugar
In a large bowl, combine all the ingredients, mixing them together as
little as possible. Cover with plastic wrap and allow to rest
overnight in the refrigerator.
The next day, stir delicately, passing the batter through a sieve to
remove the lumps. Heat a nonstick skillet over medium-high flame.
Distribute a small amount of batter in the pan, swirling and turning
it to create a very thin crêpe. Cook for 30 seconds, turn and cook the
other side for just a few seconds. Spread liberally with…
