A week-end in Brittany last year was the motive behind tonight’s post: How could I even get close to the light and plump “crepes” we had enjoyed every morning at Castel Clara?! A breakfast made in Brittany.
For such a simple act – where every actor therefore needs to shine through- I got together the best ingredients possible: a dreamy salted butter from Borough Market, some farm eggs, whole milk, sea salt and a light organic Spelt flour.
I had never tried Spelt in pancakes and yet this is the “froment” that the best breton crepes are made of… I used it combined with whole milk for a truly luxury taste. I also mixed it with chesnut flour for a special “galette” version stuffed with my favorite chesnut cream filling. You will have to blame it on my French parents if for Pancake day, I am actually making crêpes and galettes! I do love a nice, thick pancake but a crêpe is both richer and thinner and I for one will embrace that…
- Spelt flour 280g (or 200g of spelt and 80 g of chesnut)
- Caster sugar 70g
- Melted salted butter 25g
- Eggs 2
- pinch of salt
- Whole milk 500ml
Mix the sifted flour, salt and sugar in a large bowl.
Make a well and break two eggs in there. Stir with a whip while adding the milk. The batter should be runny and light.
Cover with cling film and put into the fridge to rest for half hour.
The butter comes from Beillevaire in Montpellier street- also a stall in Borough Market
The Spelt flour comes from Doves Farm and the Chesnut one from Clement Faugier
The chesnut jam comes from Michel Croze