Crêpes Françaises (French Crêpes)

Crêpes Françaises (French Crêpes)

French Crêpes are a versatile dish, thinner and lighter than traditional pancakes, originating from the Brittany region of France. They can be served as a savory main dish or a sweet dessert. Whether filled with ham and cheese or drizzled with chocolate and fruit, crêpes are a delicious way to enjoy a taste of France.
Portions:4
Preparation Time: 10 minutes
Cooking Time:10 minutes
resting time, if desired 30 minutes
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Equipment

  • large mixing bowl
  • Electric mixer or whisk
  • Non-stick skillet or crêpe pan
  • spatula
  • Measuring cups

Ingredients

  • 1 cup of flour
  • ¼ tsp. of salt
  • 1 Tbsp. of sugar
  • 2 large eggs or 3 small eggs
  • 1½ cup of milk
  • 1 tsp. of vanilla extract optional, for dessert crêpes

Instructions

Prepare the Batter:

  • In a large mixing bowl, combine the flour, salt, and sugar.
  • Create a well in the center of the dry ingredients.
  • Crack the eggs into the well, then gradually pour in the milk while whisking the mixture together.
  • If making dessert crêpes, add the vanilla extract.
  • Mix until the batter is completely smooth, using an electric mixer if desired.
  • Let the batter rest for a few minutes (30 minutes is optimal) to allow the flour to fully hydrate.

Cook the Crêpes:

  • Heat a non-stick skillet or crêpe pan over medium heat.
  • Lightly grease the pan with a small amount of butter or oil.
  • Pour a small amount of batter (about ¼ cup) into the center of the pan, tilting and swirling the pan to spread the batter into a thin, even layer.
  • Cook the crêpe for about 1-2 minutes, or until the edges start to lift and the underside is lightly browned.
  • Carefully flip the crêpe with a spatula and cook for an additional 30 seconds to 1 minute on the other side.
  • Transfer the cooked crêpe to a plate and cover with a clean towel to keep warm.
  • Repeat the process with the remaining batter.

Serve:

  • For Savory Crêpes: Fill with ham, cheese, eggs, or béchamel sauce and fold into quarters or roll up.
  • For Sweet Crêpes: Serve with chocolate, fruit, caramel, sugar, flambé, crème fraîche, or crème Chantilly.
  • Serve the crêpes immediately, warm and fresh.

Notes / Tips / Wine Advice:

For savory crêpes, pair with a dry cider or light white wine like a Sauvignon Blanc. For sweet crêpes, a sparkling wine or a sweet white like Muscat complements the flavors.

Nutritional Information

Calories: 200 kcal | Carbohydrates: 30 g | Protein: 7 g | Fat: 6 g | Fiber: 1 g | Sugar: 7 g | Salt: 300 mg
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Course Breakfast / Main Dish / Pancake’s / Crepes
Cuisine French
Diets Vegetarian