Crêpes
Photo : Anna Ogiienko / Unsplash
Crêpes fines et moelleuses à la pâte reposée, à garnir de sucre et citron, de confiture ou de chocolat.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Make the batter
Mix the flour, salt and sugar in a large bowl and make a hollow in the middle. Crack in the eggs. Whisk from the centre, adding the milk little by little, until you have a smooth batter with no lumps. Stir in the melted butter and the vanilla. (You can also blend everything in a blender for 30 seconds.)
Let it rest
Cover and leave the batter to rest for 30 minutes at room temperature. This relaxes the flour and makes the crêpes tender. It can also rest in the fridge for up to a day.
Heat the pan
Heat a 24 cm non-stick or crêpe pan over medium-high heat. Rub it with a little butter on a piece of kitchen paper.
Cook the first side
Stir the batter. Pour in a small ladle (about 60 ml) and quickly tilt and swirl the pan so the batter covers the base in a thin layer. Cook for about 1 minute, until the edges lift and the underside is golden.
Flip and stack
Loosen the edge with a spatula, flip the crêpe and cook for 30 seconds more. Slide it onto a plate. Repeat with the rest of the batter, buttering the pan every 2–3 crêpes. The first one is often a practice crêpe; that's normal.
Fill and serve
Serve warm: sprinkle with sugar and a squeeze of lemon, or spread with jam or chocolate, then fold into quarters.
Make the batter
Mix the flour, salt and sugar in a large bowl and make a hollow in the middle. Crack in the eggs. Whisk from the centre, adding the milk little by little, until you have a smooth batter with no lumps. Stir in the melted butter and the vanilla. (You can also blend everything in a blender for 30 seconds.)
Let it rest
Cover and leave the batter to rest for 30 minutes at room temperature. This relaxes the flour and makes the crêpes tender. It can also rest in the fridge for up to a day.
Heat the pan
Heat a 24 cm non-stick or crêpe pan over medium-high heat. Rub it with a little butter on a piece of kitchen paper.
Cook the first side
Stir the batter. Pour in a small ladle (about 60 ml) and quickly tilt and swirl the pan so the batter covers the base in a thin layer. Cook for about 1 minute, until the edges lift and the underside is golden.
Flip and stack
Loosen the edge with a spatula, flip the crêpe and cook for 30 seconds more. Slide it onto a plate. Repeat with the rest of the batter, buttering the pan every 2–3 crêpes. The first one is often a practice crêpe; that's normal.
Fill and serve
Serve warm: sprinkle with sugar and a squeeze of lemon, or spread with jam or chocolate, then fold into quarters.
The Story Behind the Dish
Crêpes come from Brittany, in north-western France, where buckwheat grew well in the poor, rainy soil. The first Breton crêpes were savoury buckwheat galettes; sweet crêpes made with wheat flour became common once white flour grew cheaper.
Today crêperies are everywhere in France, and every 2 February, for La Chandeleur (Candlemas), French families make piles of crêpes at home.
⭐ Why It's Famous
They are simple, cheap, quick and endlessly versatile, loved by children and grown-ups alike.
💡 Fun Fact
On Chandeleur, tradition says you should flip your first crêpe with a coin held in your other hand to bring good luck and money for the year.
Brittany (Quimper)
48.00°N, -4.10°W
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