DOI's Sylvain makes sweet and savoury French crêpes
Samia’s known for playing Maria in Corrie, meanwhile her husband Sylvain will be back on the rink for tonight’s Dancing on Ice. But what are weekends like in the Longchambon household?
Samia and Sylvain are here to tell us more and whip up Sylvain's signature Sunday breakfast: French crêpes with both sweet and savoury fillings.
250g plain flour
Pinch of salt
1-2 teaspoons of sugar
A little melted butter, optional
Small splash of dark rum, optional
Little oil, for cooking
Savoury topping suggestions
Sliced ham or cooked chicken
Salt and pepper
Sweet topping suggestions
Crepe Suzette with sugar and Grand Marnièr liqueur
Nutella and banana (or any fruit)
Honey and pear
Lemon and sugar
Place the flour in a large bowl with a pinch of salt and the sugar. Make a well in the centre, crack in the eggs and begin to whisk together. Gradually whisk in the milk to make a crepe batter, adding the melted butter and rum if you are using it.
Let the batter rest in the fridge for 2 hours before cooking
Heat a little oil in a large frying pan until hot. Ladle some of the batter into the pan, swirling the pan to cover the base evenly.
Cook for 2- 3 minutes or so, until the batter has set and the underneath of the crepe is light golden brown
Flip over the crepe and cook on the other side until light golden brown
Transfer cooked crepes to a warm plate and serve with your choice of topping