Crêpes are as French as the Eiffel Tower, croissants, and baguettes! Crêpes are really thin pancakes and quite different from the fluffier thicker pancakes enjoyed in the UK and United States. Crêpes were first made in Brittany in the 13th century and today are so popular in France that you will find a Crêperie in most towns – there are shops dedicated to making delicious sweet and savory crêpes with a great choice of fillings.
If you would love to enjoy some crêpes, but haven’t time to pop to France, why not make some crêpes at home?
In France, there are actually two types of crêpes; the savory ones are made from buckwheat and the sweet ones are made with white flour. When you use the word ‘crêpe’ most people take it that you are referring to the dessert crêpe made with white flour. And of course, you have to enjoy those classic desserts with a French Press Coffee!
If you want to produce really great crêpes a 15cm (six inch) non-stick crêpe pan is essential.
- 250g sifted all-purpose (plain) white flour
- 4 large eggs
- 50g melted butter
- 500ml milk
- Pinch of salt
- 2 tablespoons of cooking oil
- Pour the flour into a large bowl. Add the salt and mix together.
- Whisk the eggs in a beaker with a fork and add to the flour with the melted butter.
- Whisk the mixture well with a hand whisk and continue to whisk as you slowly add the milk.
- Your batter should be very smooth and lump-free. Cover the bowl and leave the batter to rest for two hours.
- Heat the crêpe pan. Smear the inside of the pan with the cooking oil, but remove any excess with kitchen paper.
- Pour a ladle of the batter into the pan and quickly tilt the pan in all directions so that the bottom is completely covered with a thin layer of batter.
- Cook the crêpe for one minute until the underside is cooked and golden in color. Flip the crêpe over so that the other side can be cooked for about one minute.
- Keep the first crêpe warm on a large plate in the oven, whilst you cook the second. Stack the finished crêpes on top of each other and keep them warm.
- When all of the batter has been cooked, serve the plate of crêpes with an assortment of sweet fillings:
10 great crêpe fillings
- A sprinkle of sugar
- Your favorite jam
- Nutella (chocolate hazelnut spread)
- Melted chocolate and flaked almonds
- Whipped cream and fresh fruit like sliced bananas or strawberries
- Maple syrup
- Lemon curd
- Your favorite yogurt