Sunday, March 29, 2009

Worldly Breakfasts Part 2 - French Crêpes

A crêpe is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning "curled." While crêpes originate from Bretagne, a region in the northwest of France, their consumption is nowadays widespread in France and it is considered a national dish. In Bretagne, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury fillings.

This is so tasty and versatile! Tilting the pan can be a bit tricky though.
I don't usually follow a recipe for crêpes, because I have done it so many times. But here's one that's tried and true.

It's a recipe from the book "Pâtisseries Maison" by Florence Edelmann.

Crêpes - Bretagne
Serves: 4 to 6 people

250g of flour
20 g of powdered sugar
1 coffee spoon of vanilla
pinch of salt
2 whole eggs
50cl of milk

I highly recommend adding 2 tablespoons of canola oil or melted butter to the batter, otherwise, the crêpes will stick very easily to the pan (even a non-stick pan!).

For the sake of simplicity, the recipe was simplified:

1. Whisk everything together.

2. Lightly coat the pan with oil and heat to medium/hot
3. Now, pick the pan in one hand, and drop a laddle of batter with your other hand in the upper part of the pan. Start tilting the pan so that the batter thinly covers the whole bottom.
As a side note, my first crepe nevers comes out right and I usually add a bit of water to the batter to make it more spreadable. Remember, this is not pancake batter! It's supposed to be very fluid.
When it's nice and golden, flip it and cook the other side (less time).
Result: a thin, soft texture and crispy edges. Yum!

Any better way of starting the week?


  1. WOW! This look very very delicious!

  2. Thanks! Whipped cream and homemade blueberry confiture are a wonderful combination!