(French thin pancakes)
Crepes are available as a quick snack in France from small carts or shops called crêperies. In Brittany, it is traditional to accompany crepes with a glass of the local cider. Crepes are traditionally eaten on the Christian feast of Candlemas on February 2.
Makes 12 to 15 crepes
- Flour -- 3/4 cup
- Milk -- 1/2 cup
- Water -- 1/2 cup
- Eggs -- 2
- Unsalted butter, melted -- 2 tablespoons
- Salt -- pinch
- Add all the ingredients to a blender and process until smooth with the consistency of heavy cream. Refrigerate for at least 30 minutes, or overnight if possible.
- Melt a little butter in a small or medium-sized, non-stick skillet over medium flame. Give the batter a good stir, and pour 2 to 3 tablespoons into the skillet. Swirl the skillet to form a thin layer of batter over the bottom. Cook until the crepe gets golden brown on the bottom. Then flip the crepe over with a spatula and cook until browned on the second side. Remove to a plate and hold in a warm (200°F) oven.
- Repeat with the remaining batter, buttering the pan and stirring the batter before making each crepe. Serve immediately, or stack the crepes, separating them with sheets of wax paper, and refrigerate until needed.
Crêpes Notes and Variations
- Crêpes Salées (Savory crepes): For savory crepe fillings, try mushrooms or spinach in bechamel sauce, scrambled eggs, chopped ham, shredded cheese.
- Crêpes Sucrées (Dessert crepes): Add 4 teaspoons of sugar to the batter and use less salt. For fillings try fresh or poached fruit, jam, whipped cream or a chocolate-hazelnut spread like Nutella.
- Gâteau de Crêpes: Stack the crepes into a cake-like pile, spreading a sweet or savory filling between each layer. Cut into wedges before serving.
- Crêpes Suzette: For the French dessert classic, follow this recipe.
- Crepes can be frozen for up to two months and used later. Thaw them out in the refrigerator.