At Chez Antoinette, proprietress Aurelia Delclos's menu is filled with the authentic recipes of her maternal grandmother Antoinette and full of the flavours and ingredients of her native Lyon. Aurelia has shared with Covent Garden how to make authentic crêpes, just like grandmother would.
I learnt to make crêpes when I was very young and I’d stay at my grandmother’s house in Aix en Provence in France. It was one of the first recipes I learnt from her. Nothing is better than a crêpe for your 4pm snack (le gouter) or more entertaining than watching your grandmother throw the pancakes a metre into the air. I’ve been making crêpes ever since. Here’s how to make the best crepes for pancakes day:
1 Choose the best ingredient
The recipe is not very complicated so the better the quality of your ingredients the better your pancakes will be. Go for organic full fat milk, free range eggs you can also choose a fancy flour like spelt etc…
2 Add flavour to the recipe
The good thing with pancakes is that you can adapt the recipe to your taste by adding a specific flavour like vanilla extract, caramel, lemon or even alcohol like Grand Manier, Cointreau and fruit liquor.
Also you can add fresh fruits with chantilly to add another taste and texture to your crepes.
3 Leave your dough to rest
Cooking in a rush is never a good idea. If you want to bake or cook well, you need organisation and time. You need to leave the dough to rest in the fridge for at least one hour. This will help you to get the right texture and make delicious pancakes.
Makes 10 crêpes