Crepes

Crepes recipe
Crepes can be considered as the French version of pancakes, the most famous being Crepes Suzette served with an orange and alcohol ‘flambé’ sauce. The main difference is that originally crepes are a main dish. In Brittany (North West of France, where I and the crepes are from ;-), they’re usually made with 2 different types of flour. Sweet ones (dessert or breakfast) are made with ‘froment’ flour (white), on the contrary, the ones used as a main dish are made with a black flour called ‘sarrazin’(buckweat flour) and usually stuffed with ham, cheese, eggs, mushrooms or anything else! I you ever visit Brittany, don’t leave before trying one of these in a local Crêperie. And if you’re coming to Paris, be aware that what street vendors sell you for crepes have nothing in common with the original taste of it!….One hint : the Breton neighborood of Paris is situated around the Montparnasse Station, there you’ll find plenty of good crêperies.

Preparation Time : 5 mn (+ at least 20mn in the fridge)

Ingredients (for 15 to 20 crepes):

7/8 lbs (400g) of all purpose flour
4 eggs
1 3/4 cup (475ml) of milk
1/2 oz of vanilla flavoured sugar
1 pinch of salt
1 teaspoon of rhum (or cointreau for example)
1 small piece of butter

Instructions:

1/ Blend flour, eggs, sugar and salt.

2/ Gradually add milk. Stir well until smooth. Add alcohol.

3/ Leave in the fridge for at least 20 mn.

4/ Heat a frying pan over medium high heat. Melt butter. (Be careful not to put too much butter, your crepes would be too greasy and not easy to cook).

5/ Pour about 1/4 cup of mixture in the pan making a circle. Then tilt the pan with a circular motion so the mixture fills the pan evenly. (Click here to buy crepes cooking material)
Note: crepes are supposed to be really thin, if you make them like pancakes, it won’t be good at all. (If you’re having a hard time filling the pan, you may consider adding a little milk so your mixture is more liquid).

6/ Cook crepe for about 2mn or until borders peel off and bottom is slightly brown. Turn and cook the other side (1mn should be enough).

7/ Eat it warm with marmelade, chocolate, sugar, applesauce or whatever sweet thing you have in your kitchen!

11 thoughts on “Crepes

  1. Peppercorn Press
    12/20/2008 at 6:44 PM

    Thanks for the information on crepes. We usually make savory versions, but didn’t realize that the traditional savory crepe is made with buckwheat flour. We will have to try it that way next time we make our locally famous Chicken Mushroom Crepes with Creme a l’orange sauce.

  2. Rico
    12/22/2008 at 12:01 AM

    Thx for sharing. They look delicious, however a little dry. But with Rum who cares…giv’em to me i’ll eat e’m all :)

  3. Sharon
    12/22/2008 at 7:28 AM

    Thanks for this great post! I have enjoyed crepes a few times, and have definitely loved them! Great to find that you provided an awesome recipe!

  4. 01/08/2009 at 11:22 AM

    these look delicious. i love crepes – but have never tried them at home. yet :)

  5. 01/08/2009 at 2:55 PM

    I’m so happy that I stumbled upon your blog. I am intrigued by French cooking but find it a bit complicated. I want to learn…. AS for the crepes, i’ve attempted to make it twice, but unsuccessful… i’ll try your recipe this time and see how it comes out. We have a savory crepe in our country which we call fresh spring roll – but i need to perfect my crepe first! Thanks.

  6. 01/08/2009 at 3:56 PM

    The crepes look wonderful ! Very similar to Austrian palatschinken that my husband whips up …

    Denise
    http://WineFoodPairing.blogspot.com

  7. 01/14/2009 at 8:07 PM

    Our goal is to make nutella crepes at home…then move our way up to jambon fromage oeuf! It can’t be that hard right. You make it seem easy! :)

  8. 01/18/2009 at 11:22 PM

    le wonderrfull crrepe…voila cest magnifique….I love crepes in fact I adore them…just don’t get around to make them much…so how dare you not having invited me when you made your’s…just kidding…they are lovely..thx for sharing. saw you on foodbuzz

  9. 01/21/2009 at 6:02 PM

    Thanks so much for posting this recipe. I love crepes, now I don’t know which ones I like, because I’ve never been to France. There’s a place in Berkeley called CrepeVine (on College). They always have a line, so that’s a good thing right? Wrong. Their crepes were nasty. Head over to the westside of campus and check out Crepes-A-Go-Go… this place knows crepes (at least the crepes I like).

    What if CV is the one that does crepes the closest to how the French intended? I’d be devastated. :(

  10. 07/26/2010 at 10:10 PM

    looks perfect I will have nutella one mine

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