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Crêpe

Crêpe

Crêpes are thin, delicate pancakes that originated in the Brittany region of France. Traditionally made with a simple batter of flour, eggs, milk, and a pinch of salt, crêpes can be served as either sweet or savory dishes, depending on the fillings and toppings. Sweet crêpes, often dusted with sugar, filled with fruits, or spread with chocolate or jam, are a popular dessert or breakfast option.

Breakfast France Sweet Easy

Crêpe Day

In France, February 2nd is known as La Chandeleur, or Crêpe Day, where people make crêpes and flip them in the pan while holding a coin in their other hand for good luck.

The Recipe

Yield 10–12 crêpes
Prep Time 10 minutes
Baking Time 20–36 minutes
Total Time 40–58 minutes

What you'll need

  • Mixing bowl
  • Whisk
  • Non-stick frying pan
  • Spatula
  • Ladle or measuring cup
  • Butter or oil for cooking

Ingredients

  • 1 cup (120g) all-purpose flour
  • 1¼ cups (300ml) milk
  • 2 large eggs
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tbsp (15g) sugar (optional, for sweet crêpes)
  • A pinch of salt
  • ¼ cup (60ml) water

Instructions

  1. Prepare the batter In a mixing bowl, whisk together the flour, eggs, and milk until smooth. Add the melted butter, water, salt, and sugar (if making sweet crêpes). Whisk until the batter is thin and smooth. Let the batter rest for 15–30 minutes to allow the gluten to relax.
  2. Heat the pan Heat a non-stick frying pan over medium heat. Lightly coat the pan with butter or oil.
  3. Cook the crêpes Pour about ¼ cup (60ml) of batter into the pan, tilting and swirling so the batter evenly coats the bottom. Cook for 1–2 minutes until the edges start to lift and the underside is golden brown. Flip with a spatula and cook the other side for about 30 seconds to 1 minute.
  4. Serve Stack the cooked crêpes on a plate, covering with a clean cloth to keep warm. Serve immediately with your choice of fillings: fruits, Nutella, cheese, ham, etc.