My mother in law would probably pucker her lips till they turned white and wrinkled much like her backside exit if I ever told her what I did to the base of her crêpe recipe. I asianized it.
For the old school Belgian or Frenchie, crêpes are a kind of sacred dish. My mother in law has never deviated from the simple recipe of just flour, eggs, milk, sugar. She normally serves it with some cassonade (brown sugar), nutella or some jam on the table. I remember once serving crêpes for lunch with sour cream, bacon and chives…and yup the puckered backside lips appeared. “Quelle horreur” she exclaimed. Awww…. Always love her candour! She skipped the bacon and cheese and went straight to the cupboards to grab the brown sugar. She refused to even try! Old school and I forgot to mention, stubborn.
I’m a big fan of matcha. And being Japanese Korean, there is always an unexpired bottle of matcha and packet of sesame seeds in my cupboard. I usually prepare the crêpe batter during the day, pop in fridge and fry up when the kids get home from school. It’s a perfect snack and a perfect breakfast as well.
The recipe yields about 18 six inch crêpes or about 8 eight inch crepes. I usually make my crêpes smaller for my kids as they have fun spreading the sugar mix and rolling the crêpes into tight scrolls.
As for letting mother in law know what i did to her crêpe recipe? Shhhhhh….
- 120 g or 2/3 cup AP flour
- 1/4 teaspoon table salt
- 2 tablespoons granulated white sugar
- 2 tablespoons matcha tea powder
- 2 tablespoons black sesame seeds (toasted)
- 1 cup milk
- 2 large eggs lightly beaten
- Some butter for frying
- 100 g or 1/2 cup brown sugar
- 1 1/2 tablespoons black sesame seeds
- In a medium bowl, sift the flour, salt, sugar, matcha and whisk
- Make a well in the middle and pour in the beaten eggs
- Slowly beat in the milk and whisk rigorously for about a minute
- Stir in the sesame seeds
- Batter should be runny
- Let it sit for about 10 minutes to settle
- Heat a 7 inch skillet (to make 6 inch crêpes) with a touch of butter on medium heat
- Pour about half a ladle's amount of batter in the centre of the pan and swirl, tilt and rotate the pan so that the entire bottom of pan is covered in the crêpe batter.
- Cook for about 30-45 seconds and flip with a crêpe spatula or a palette knife
- Cook the other side for no more than 20-30 seconds
- Continue cooking the crêpes while greasing the pan after every third crepe with butter.
- Mix the brown sugar and sesame seeds
- Crêpes can be prepared ahead and chilled by placing parchment paper in between each crêpe.