|potatoes||les pommes de terre|
|breakfast||le petit déjeuner|
Other Instructional Materials or Notes:
PreK, Kindergarten, 1, 2, 3, 4, 5
Recipe for crêpes
Les Crêpes Crêpes, originally a Breton dish, are a treat at any time in France. In cities and towns, they are often sold from vendors on the street. They are quick and easy to make and can be eaten with delicious fillings such as cheese, mushrooms, chocolate, jelly, or even ice cream.
• 150g plain flour
• 1/4 teaspoon salt
• 2 eggs
• 300ml (1/2 pint milk)
• 1 tablespoon oil
• oil for cooking
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Sift the flour and salt into a bowl and make a well in the center. Break in the eggs and add 150 ml of the milk. Beat in the flour from the sides of the bowl until you have a thick, smooth batter. Gradually add the rest of the milk. Heat a little oil in a frying pan, then pour it off, leaving a very thin coating on the base of the pan. Pour in just enough batter to cover the base of the pan thinly. Tip the pan from side to side to make sure the batter is spread evenly. When bubbles appear on the surface, and the underside is nicely browned, turn the crêpe over with a spatula and cook on the other side for one to two minutes. Make the rest in the same way, re-oiling the pan and reheating it again for each one. To keep hot, place a saucer upside-down on a large plate over a pan of simmering water. As the crêpes are cooked, drape them over the saucer. If you are going to keep them for a long time or are going to re-heat them, cover the plate with a bowl.