Classic French Crêpe Recipe (2024)

FAQs

What is the best flour for crepes? ›

Flour: To keep the crepes light and tender, it is best to use either cake flour or whole wheat pastry flour. Using all-purpose flour or regular whole wheat flour will result in a heavier batter that is harder to manipulate when cooking.

Crepe batter shouldn't be the consistency of pancake batter. It should be extremely thin! Use a ladle to test the mixture's thickness and make sure it has the consistency of heavy cream — almost liquid. If you've found that it's too thick, make a thinner batch, then add both batches together to correct the problem.

Directions. In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées).

The origin of crepes

The history of crepes dates back to 13th century Brittany, France. It seems a housewife there accidentally dribbled some thin porridge onto a hot, flat cooktop. Since people back then weren't inclined to waste even their smallest cooking mistakes, she ate it. The rest, as they say, is history.

The batter should flow easily, but it shouldn't be watery. (The batter in the video above is a little on the thick side—but there's no shame in using a spatula to help spread the batter to the edges of your skillet.) The pan should be well lubricated with butter, and the heat should be medium-high.

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.

If your batter is thin enough and you have a good pan, it won't take long. But the consistency of the batter is crucial. Too thin and your crepes will have no substance. Too thick and everyone will laugh at your attempts (though secretly they will like them even more so).

The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat.

What makes crepes different from American food? ›

Crêpes differ from typical American pancakes in that they don't contain a leavening agent causing the batter to rise, hence the flat outcome. Crêperies now can be found all over the U.S. and the world, meaning other kids whose dads are fond of making roll up pancakes might be able to better contextualize them.

Why is my crepe tearing/breaking apart? There are a few reasons your crepe might be falling apart or tearing when you roll or fold it. It could be that you added too much liquid, or too much of the wrong kind of liquid (skim milk, dairy free milk instead of whole milk).

Traditionally, crêpes are folded or shaped according to the recipe directions. However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

Some of the most popular crepes are those that include some type of fresh fruit or jam. Blueberries, strawberries, and cherries are often paired with chocolate spreads, cream cheese, and whipped cream. For a savory dish, crepes egg benedict is a delicious option.