Ah, crepes – those thin, delicate pancakes that captivate taste buds worldwide, originating in the heart of France. These versatile wonders have earned their spot as a staple in French cuisine, boasting the ability to transform from sweet to savory with a medley of delicious fillings.
The French Culinary Journey: A Brief History of Crepes
Ever wondered about the origins of these delectable treats? The term “crepe” finds its roots in the Latin word “crispa,” meaning “curled.” With a history dating back centuries, crepes have been an integral part of French culture since at least the 13th century. Originally crafted with buckwheat flour, a regional specialty in Brittany, these delicate delights have evolved over time. Today, crepes grace the streets of France, adorning cafes with their presence and enticing passersby with fillings ranging from Nutella to cheese and ham.
Embarking on Your Crepe Adventure: The Foolproof Recipe
Now, if you’re a crepe novice, you might be thinking they’re a kitchen challenge. Fear not! We’ve got a classic crepe recipe that’s as easy as it is delicious. In just a few simple steps and with a touch of patience, you’ll be whipping up a stack of these French treasures, ready to embrace your favorite fillings.
Classic (French) Crepes
Ingredients
- 3 eggs
- 1 cup flour
- 1/2 cup milk
- 1/2 cup water
- 1/2 tsp salt
- 1 tbsp unsalted butter
- 1 tbsp olive oil
Instructions
- In a large bowl, create a well in a mixture of flour and salt. Add eggs, melted butter, and optional sugar. Whisk vigorously, pouring in milk gradually to maintain a smooth batter. Cover the bowl and let it chill for two hours.
- Heat a 15 cm/6-inch crepe pan, greasing it with oil using a paper towel. Pour in a ladle of batter, tilting the pan for even distribution. Cook until the surface is set, then flip and cook until lightly golden. Repeat with the remaining batter.
- Stack your golden crepes on a plate, and the fun part begins – choose your favorite topping! In France, it's often butter and sugar, jam, or melted chocolate.
So, grab your whisk and embark on this crepe-making adventure. With our
foolproof recipe, you'll be channeling your inner French chef in no
time. Bon appétit!
Notes
You can make this recipe ahead and freeze using a layer of parchment paper in between each crêpe.
For a variation on toppings try my Lemon Butter recipe.
