Crêpes - French Cuisine

A crêpe is a wonderfully pancake-like French dish that’s conveinent for anytime of day! I personally prefer crêpes in the morning; yet, they can be stuffed with virtually anything and eaten at anytime. I know several popular crêperies that typically open for lunch time, serving any type of crêpe you can imagine! Miam!

This article will take a closer look into this classic French dish, then provide a recipe for your very own crêpes!

Crêpes are a very light cake formed from a batter. Many people like to relate crêpes to pancakes (although I do not like to degrade crêpes to such a level, you may call them whatever you want). What makes crêpes so amazing is it’s versatility: they can be stuffed, topped, or folded to your liking.

Common Crêpe Toppings/Fillings?
Obviously I will only be naming a few, however you can share you favorite crêpe pairings in the comment section.

Sweet “Dessert” Crêpes
Nutella
Jams
Chocolate
Fresh Fruits
Butter and Sugar
Whipped Cream

Savory “Meal” Crêpes
A variety of French cheeses can be used
Sliced Meats
Ham and Cheese Crêpes
Variety of Sauces
Sautéed Vegetables
Egg-filled

Basic Crêpe Recipe
So, are you inspired to make your very own crêpes chez vous? Below is a basic recipe for crêpes that I’ve used once or twice. You can change up the batter however you’d like, add a dash of brown sugar, add some vanilla, make it your own!

Ingredients:
2 eggs
1 cup of skim milk
2/3 cup all-purpose flour
1 tablespoon of butter
1 pinch salt

Combine all ingredients into a medium bowl and whisk until smooth (you may also use a blender). It would be ideal to let the batter sit in the refrigerator for an hour, but this step is not necessary.

Heat up and grease your skillet (preferably with a cooking spray). The ideal temperature is when an additional teaspoon of butter begins to bubble.

Photo Credit

Crêpes should be AS THIN as possible to differentiate them from pancakes. If the batter isn’t at the right consistency, then you may need to add a little more milk (or flour). I typically like to pour the battle onto the skillet with a laddle, try a nice circular motion and let the batter spread thin. Flip when the top looks to be setting. The first crêpe will most likely be a mess-up, so plan on eating it…

Add whatever you’d like to the Crêpes et bonne appetit!

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John Elkhoury

Francophile-extraodinaire, John Elkhoury works and lives in France, dates French people, and eats too much French bread. John mastered the French language and has over a decade’s worth of experience.

One Response

rosalyne carter

Your blog about French food is really awesome. Thanks for sharing Crêpes recipes with us. I like various cuisine food very much. I like to teach french food for my student.I like French culture, tradition, French food etc . I have a own hotel which is covered french cuisine food.