Do you think you know how to make crêpes? Think again! 😲 If you have never used a billig, then you are missing out on Breton authenticity. This cast-iron plate, used by crêpe makers for generations, is the ultimate secret to golden, fluffy, and irresistible crêpes. 🥞✨
Today, I reveal to you the precise steps, pro tips, and mistakes to avoid to finally make crêpes like in Brittany. 🚀 Ready to master this culinary art? Follow the guide! 👇
🎯 Why aren’t your crêpes as good as those from Brittany?
Let’s be honest… You probably make your crêpes in a frying pan, and even if they are good, they are nothing like those you enjoy in Brittany. The secret? Cooking on a billig.
👉 An even cooking, an airy texture, and an unmatched taste.
👉 A batter that doesn’t stick and remains fluffy.
👉 A unique know-how that makes all the difference.
🚨 Fatal error: not letting the batter rest!
A batter that rests for at least 1 hour allows the flavors to develop and ensures better elasticity. 🔥
🔥 The billig: the magic tool of Breton crêpe makers
The billig is this large cast iron plate that heats to a controlled temperature (between 200°C and 220°C). It allows you to obtain ultra-thin and light crêpes, with this slightly crispy texture on the edges… An absolute delight! 🤤
✅ Why adopt it?
✔ A homogeneous cooking for perfectly golden crêpes.
✔ A batter that doesn’t stick and doesn’t burn.
✔ An authentic taste, just like in Brittany.
🥞 Authentic recipe: true Breton crêpes, step by step
📝 Ingredients for about 10 crêpes
📌 250 g of wheat flour
📌 4 eggs
📌 50 g of sugar
📌 500 ml of whole milk
📌 50 g of melted salted butter
📌 1 pinch of salt
👨🍳 Preparation
1️⃣ In a bowl, mix the flour, sugar, and salt.
2️⃣ Add the eggs one by one, stirring well.
3️⃣ Gradually pour in the milk, to avoid lumps.
4️⃣ Incorporate the melted butter for a creamy texture.
5️⃣ Let the batter rest (ideally 1h).
✅ Pro tip: for an even lighter batter, add a spoonful of cider! 🍏
🔝 Master the cooking on the billig in 5 key steps
1️⃣ Heat the billig between 200°C and 220°C.
2️⃣ Grease the plate with a pad soaked in melted butter.
3️⃣ Pour a ladle of batter and spread it with a rozell (wooden rake).
4️⃣ Let cook for 1 minute, then flip with a spanell (wooden spatula).
5️⃣ Enjoy immediately with a little sugar, salted caramel, or simply plain. 🤩
🔥 The pros’ secret: master the rozell technique to achieve a thin and even crêpe.
🚀 Errors to absolutely avoid!
❌ Not heating the billig sufficiently: your crêpes will be bland and soft.
❌ Too much fat: they become heavy and greasy.
❌ Too thick a batter: result, doughy crêpes instead of light ones.
🎯 Golden rule: the perfect crêpe is thin, flexible, and lightly golden.
💡 The best toppings to elevate your crêpes
🥇 Classic: salted butter + sugar.
🥈 Gourmet: homemade salted caramel.
🥉 Original: caramelized apples and crushed hazelnuts.
🔝 Bonus: pair your crêpes with a good Brittany cider for a 100% authentic experience! 🍏🥂
🌟 Now it’s your turn! Share your crêpes on social media!
Now that you know the secret of real Breton crêpes, it’s time to take action. 🔥
📸 Take a photo of your best crêpe and share it on Instagram with the hashtag 👉 #CrêpesBretonnes #BilligMaster #TraditionalCooking
And above all, tell me in the comments: have you ever tried cooking on a billig? 💬👇
Céline, a crêpe enthusiast, shares her recipes and tips on her blog dedicated to this culinary art. As a passionate blogger, she explores all aspects of crêpes, from traditional to innovative creations. Join her for delicious and inspiring culinary adventures!
