Les crêpes soufflées de Jeanne / First post on the blog

My blog is finally online, it took me ages to write this first article. I’ve never been comfortable with words, it’s maybe the reason I started using photography as a way to telling stories, and hopefully, for me, I am more comfortable with a camera that I am with a pen.

It’s been a long time since I think about opening a blog where I can share more with you, more than a picture on Instagram from time to time, “a corner of the world by my design” like once told a very talented lady. A place where I can share with you some of those imperfects moments of everyday life I love so much, those cold Sundays in the crispy cold morning going to fetch fresh croissant, the picnics on the beach, all those little food or not related moments who may seems insignificant at first but becomes so beautiful when you learn to see them.

Those crepes are a tradition in my family. Everyone knows the recipe and made them frequently, even my uncle who has his own way to cook generally involving a microwave and a frozen pizza, it tells you how much those crepes are easy to make and delicious enough to stimulate even the worst cook I know.  They are my personal Madeleine de Proust, they remind me of those rainy Sunday afternoons, sitting on a Formica chair in my grandmother tiny kitchen, the smell of melted butter and a huge pile of those delicious steaming crepes in front of me, there is nothing more comforting to the soul than delicious food shared with people you love. 

The alleged creator of the recipe is my great great grandmother, Jeanne, a little woman who lived in the Brittany countryside and who only speaks a few words in French. The recipe travelled trough years, generations and even languages, and now that I share it with you It will continue on and on and It kind of makes me happy.

Les crêpes soufflées de Jeanne

Les crêpes soufflées de Jeanne

Ingredients

For: 25 Crêpes
  • 500 g All purposed flour
  • 150 g Sugar
  • 4 Eggs (Big)
  • 750 mL Milk

Instructions

  1. Combine the flour and sugar together in a big mixing bowl.
  2. Add the milk to the dry mixture very gently to avoid making lumps. (If lumps appear at first don't worry and continue to mix vigorously they will go away), beat the batter until smooth.
  3. Break the eggs and put the whites aside for later. Add slowly the yolk to the batter.
  4. Whisk the whites and a pinch of salt with an electric mixer (or manually if you're stronger and braver than me) until it forms stiff peaks. Add the whites to the preparation and very very gently fold into the batter until no streak remains.
  5. Cook your crepes on medium heat in a pan greased with butter or coconut oil.
  6. Eat with a tremendous amount of salted butter and maple syrup. Bon Apétit!

Notes

For a dairy-free version, you can use your favorites vegetal milk (almond milk is delicious)  and cook the crepes in coconut oil besides butter.

You can eat those crepes with whatever your heart desire, my personal favorite is butter honey and roasted almonds but you can also stick to the tradition and eat them only with salted butter and a glass of buttermilk.

26 Comments

  1. Linda 25 November 2017

    Such stunning photos, as always <3 I feel the exact same way about words. They limit me, almost. So excited to follow your blog journey!!

    Reply
    • Amandine 25 November 2017

      Thank you so much Linda, I really hope you will love this blog journey …
      Wish you a lovely evening <3

      Reply
  2. Ophelie 25 November 2017

    Une perfection ma Jolie Amandine, Je suis ravie d’en voir plus autour de tes recettes, car tes histoires sont simplement belles et bonnes. Bonne et longue continuation.

    Reply
    • Amandine 25 November 2017

      Merci infiniment Ophélie ! Je suis très heureuse que ça te plaise. <3

      Reply
  3. Kate 25 November 2017

    Wow! Your photos are stunning. Looking forward to following your adventures on your blog. Bravo! 😊 Ps I love the name, so great!

    Reply
    • Amandine 25 November 2017

      Thank you so much Kate ! 🙂

      Reply
  4. Maï(Lys) 26 November 2017

    Elles sont absolument délicieuses ces crêpes!!!

    Reply
    • Amandine 26 November 2017

      Merci infiniment d’avoir testé cette recette Maïlys !
      Je suis ravie que ça te plaise 😊
      Bon Dimanche !

      Reply
  5. Juliana 26 November 2017

    I feel the same about words- photography is much easier for me! Lovely photos, and I’m looking forward to following your blog journey.

    Reply
    • Amandine 27 November 2017

      Thank you so much Juliana !
      Wish you a lovely day =)

      Reply
  6. Antonella 26 November 2017

    I’m so happy to follow your blog, I’m in love with your beautiful photos 😍I understand you very well: I’ m very shy and sometimes it’s hard to explain everything, I comunicate better with the photography 😊
    Looking forward to follow other stories from you 😊

    Reply
    • Amandine 27 November 2017

      Thank you so much dear Antonella, i’m so happy you like it ! <3
      I'm very shy too, communicating with photography is much easier right ?
      Wish you a lovely day xxx

      Reply
  7. Antonella 26 November 2017

    I forgot to tell you that your crepes soufflees are amazing 😊

    Reply
  8. Dear Amandine, wish you heart for your blog!
    Your photos are beautiful! Full of poetry <3
    A warm greeting from Italy
    Ilaria

    Reply
    • Amandine 27 November 2017

      Thank you so much Ilaria, it means so much !
      Wish you an amazing day dear <3

      Reply
  9. Alice 27 November 2017

    Et bien, que c’est beau! Et surement aussi bon (!!). Quelle maitrise du verbe (même si tu t’en défends) et surtout des images: nostalgiques, sensibles et tellement modernes en même temps. Continue et fais nous rêver encore!! J’ai toujours une petite tendresse quand je repense à nos débuts ( à l’arbre d’or) et ensuite devant notre fond noir.. Que de chemin parcouru, et ce n’est que le début!!! Bisous de la forêt, Alice

    Reply
    • Amandine 27 November 2017

      Merci infiniment Alice, tellement contente que ça te plaise !
      Oui c’est vrai, que de chemin parcouru depuis ce matin là au Val sans Retour …
      Bises et belle journée <3

      Reply
  10. julia 27 November 2017

    cool de pouvoir suivre tonjoli travail ici! 😉

    Reply
    • Amandine 3 December 2017

      Merci beaucoup Julia, je suis contente que ça te plaise !
      Beau weekend à toi

      Reply
  11. sofie 27 November 2017

    i found you on instagram and loved reading your words here too! no coincidence that you talk about crepes, they are our family’s favourite. like you i prefer photos more than words but your first blog post is wonderful both words and pictures. so happy to have found you all the way from tiny island in the caribbean to france.

    Reply
    • Amandine 3 December 2017

      Thank you so much Sofie, I’m so happy you like it!
      Wish you the best day from France all the way to your beautiful Caribbean island 😊

      Reply
  12. Carol 28 November 2017

    Could you tell me how much batter you use for one crepe? Thank you.
    Your story and hoots are beautiful.

    Reply
    • Amandine 3 December 2017

      Hello Carol,
      Thank you for your comment.
      For the batter I generally use 2 or 3 tablespoons for one crepe.
      Wish you a lovely weekend 😊

      Reply
  13. Carol 28 November 2017

    How can I follow your blog?

    Reply
  14. Anaïs - carnetdeprintemps 30 November 2017

    Quelle belle histoire pour un premier article ! Très douce et pudique <3 J'ai hâte de tester ta recette familiale et de te suivre par ici !
    Bravo à toi d'avoir franchi le pas d'ouvrir ce blog, je sais à quel point c'est angoissant & excitant au départ (ça l'est toujours autant par la suite 😉 !)
    Belle journée Amandine !

    Reply
    • Amandine 3 December 2017

      Merci infiniment Anaïs ! Je suis tellement heureuse que ce premier article te plaise, ça veut dire beaucoup venant de quelqu’un qui a un blog si magnifique
      Bon weekend ! 😘

      Reply

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