National Dishes of the World

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Crêpes
Photo: David Monniaux, CC BY-SA 3.0, Wikimedia Commons

dessert vegetarian

Crêpes

Paper-thin pancakes with butter and sugar, jam or chocolate spread, from a street stand, a crêperie or the home kitchen.

Eaten in: France

Prep
10 min
Cooking
30 min
Resting
1 h
Total
1 h 40 min
Servings
4

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About the dish

Crêpes are very thin pancakes made from a runny batter of flour, milk, eggs and butter, cooked on a flat hot griddle or pan. They come from Brittany, where crêperies serve them alongside savoury buckwheat galettes, but today they are eaten all over France: from street stands, as an afternoon snack and at home. The simplest version is butter and sugar; jam, honey, chocolate spread, chestnut cream and crêpe Suzette with orange sauce are also popular. On 2 February, Candlemas (la Chandeleur), French families traditionally make crêpes.

Main ingredients

  • wheat flour
  • milk
  • eggs
  • butter
  • sugar

France: They come from Brittany, where savoury buckwheat galettes are also made.

More: Wikipedia (en)

Recipe

Crêpes

https://foodmap.ominuvo.com/dish/crepes

Ingredients

4 servings

4 servings

Method

  1. Put the flour, sugar and salt in a bowl, make a well and crack in the eggs. Whisk in the milk gradually, working from the centre outwards to avoid lumps.

  2. Stir in the melted butter. The batter should be like pouring cream; thin it with a little more milk if needed.

  3. Leave the batter to rest for at least an hour so the flour can swell.

  4. Heat a frying pan and wipe it with a little butter. Pour in a small ladle of batter and tilt the pan quickly to coat the base thinly.

  5. Cook for about a minute until the edges turn golden, flip and cook for 30 seconds more. Repeat with the rest of the batter, stacking the crêpes on a plate.

  6. Serve warm, folded into quarters, with butter and sugar, jam or chocolate spread.

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