Sunday, February 19, 2017

making crepes

you have to move fast
between melting butter, pouring in the batter
flicking the wrist to spread it over the pan,
flipping it
flopping the perfectly browned crepe into
the waiting platter.
no lolly gagging, reflecting on
whether there's a better way.
Reflection is for another day.

la recette:
250 g farine
4 œufs
1/2 l lait
1 pincée de sel
2 cuillères a soupe de sucre (pour les crêpes sucrées)
50 g de beurre fondu
Confiture selon votre gout

J'ai fait une recette double pour 6 personnes.

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