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
- 500 g Flour
- 150 g Sugar
- 4 Big eggs
- 750 ml Milk
- Combine the flour and sugar together in a big mixing bowl.
- 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.
- Break the eggs and put the whites aside for later. Add slowly the yolk to the batter.
- 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.
- Cook your crepes on medium heat in a pan greased with butter or coconut oil. Cook for about 2 to 3 tablespoon of dough for one crepe, cook on one side until bubbles appear. Flip the crepe and cook for two more minutes depending on your heat. Repeat the operation until the end of your dough.