A crêpe is a type of very thin pancake, usually made from wheat flour. While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and they are considered a national dish, and they are also increasingly popular in North America and South America.
In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to crêpes Suzette or elaborate savoury fillings.
In France, crêpes are traditionally served on Candlemas (La Chandeleur), February 2nd. This day was originally Virgin Mary’s Blessing Day but became known as “avec Crêpe Day”, referring to the tradition of offering crêpes. The belief was that if you could catch the crêpe with a frying pan after tossing it in the air with your left hand and holding a gold coin in your right hand, you would become rich that year.
Salty French crêpes are usually eaten at lunch time, for a snack.
- Preparation time : 20 mn
- Pause : 2 hours
- Cooking time : 3 minutes per crêpe
- Cost : cheap
- Wine : Cider
Ingredients : 24 crêpes
- 250 gr flour
- 50 cl milk
- 3 eggs
- 3 tablespoons olive oil
- a pinch of salt
In a large bowl, pour flour, make a well and pour 25 cl of milk. Mix with a spatula, starting from the centre of the bowl.
Whip the eggs and mix them with flour and milk in the bowl. Add 1 tablespoon of olive oil and a pinch of salt.
Slowl, pour the rest of the milk. The pancake batter should be smooth but not too runny.
Cover and let it rest for 2 hours at room temperature.
Tips : if the batter is going lumpy, you can sieve it.
Heat a lightly oiled frying pan over high heat. Pour ½ ladle of batter into pan for each crêpe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
For salted French crêpes, serve with a salad and fill with :
- Ham, bacon or sausages and grated cheese (Gruyère cheese), salt and pepper
- Chicken, tomatoe puree, mushrooms and grated cheese (Gruyère cheese), salt and pepper
- Tuna fish, tomatoe puree and herbs (oregano, thyme, chives), salt and pepper
- Minced beef, tomatoe puree, red pepper, onion, tabasco, coriander, grated cheese (Gruyère cheese), salt and pepper …
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