Crepe
A paper-thin pancake, soft and lacy at the edges, folded around sweet or savory fillings. It can be dessert, breakfast or a quick snack.
Crepes dsc07085: David Monniaux, CC BY-SA 3.0 (Wikimedia Commons)
Where it comes from
Crepes are associated with Brittany in northwestern France, where thin pancakes are made on large round griddles. They are now sold from street stands and cafes across France and the world.
Explore the cuisine of France.
Recipe
Make Crepe at home
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 eggs
- 1 1/4 cups (300 ml) milk
- 2 tbsp melted butter, plus more for the pan
- 1 tbsp sugar
- Pinch of salt
- 1 tsp vanilla (optional)
- Fillings: lemon and sugar, chocolate spread, jam, or ham and cheese
How it's made
- Whisk flour, sugar and salt in a bowl.
- Add eggs and half the milk and whisk until smooth, then whisk in the remaining milk, butter and vanilla.
- Rest the batter 30 minutes.
- Heat a nonstick pan over medium heat and brush lightly with butter.
- Pour in about 1/4 cup batter and swirl to coat the pan thinly.
- Cook until the edges lift, about 1 minute, flip and cook 30 seconds more.
- Fill and fold into halves or quarters; stack leftovers between parchment.
Variations
- Crepe Suzette: served in orange-butter sauce.
- Buckwheat galette: savory crepe with egg, ham and cheese.
- Banana-chocolate crepe: a popular street filling.
Cook’s tip: The first crepe is often a test; adjust the batter thinness with a splash of milk.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Crepes dsc07085: David Monniaux, CC BY-SA 3.0 (Wikimedia Commons)