A French crepe is quite similar to a pancake, though much thinner in comparison, and is usually made from wheat flour. These crepes can be prepared plain or even served with a filling. The options that are available for crepe fillings are quite varied, ranging from a simple sugar filling to the one comprising of fruits. Crepes can be categorized into two types, namely sweet crepes and savory crepes. The recipe originated in Brittany, a region in the northwest of France, where the crepes were (and are) traditionally served with cider. In time, it spread, first, throughout France and then, throughout the world. Read on further to learn how to prepare some scrumptious and delicious French crepes.
How To Make French Crepe
- 2 cups All-purpose Flour
- 1 cup Milk
- 6 tbsp Butter, melted
- 3 Eggs
- 4 tbsp Granulated Sugar
- ¼ tsp Salt
- Blend well flour, butter, sugar, eggs and salt in a blender, until the mixture is of a smooth consistency.
- Mix in the milk, adding 1/3 cup at a time. Make sure that the batter has a liquid consistency.
- Now, keep the batter aside, undisturbed, for about 20 minutes.
- Place a large skillet or a crepe pan over low-medium heat and melt a little butter in it.
- Add 3 tablespoons of batter and swirl the pan, until its bottom gets covered with a thin layer of the batter.
- Let the crepe cook for one minute, or until it is slightly moist on top and golden underneath.
- Now, with the help of a spatula, loosen the edges of the crepe.
- Slide the spatula under the crepe to loosen it and flip it upside-down, into the pan.
- Again, cook for another one minute and then transfer it onto a plate.
- Use the remaining batter to cook more crepes and serve hot.
- You can use various toppings, like bananas, strawberry sauce, whipped cream, custard, nuts, and fruit spreads, to sweeten the crepes and serve them as a dessert.
- Include cheese, ham, spinach, asparagus, eggs, mushrooms, and various meat products as savory fillings in your recipes, to make your crepes even more delicious.
- Make a French crepe cake, Mille crepe, by placing multiple layers of crepes, one over the other.
- Use light grated orange peel and liqueur to make crepe Suzette, a standard French and Belgian crepe.
- You can lightly fry, bake or sauté crepes after rolling or enveloping them, for a different flavor.
- Cherry Kijafa Crepes are prepared with a traditional crepe base and filled with cherries simmered in a Kijafa wine (cherry wine made in Finland) sauce.
- Bodybuilders often prefer a 'bodybuilder's crepe', made from whey protein powder, egg white, flavoring and other healthy products like cottage, cheese, oats and peanut butter.