Ever wondered what Crepes taste like in France? Why not take a shortcut and enjoy some in the comfort of your home. These traditional French Crepes are just like you would expect from a Parisian bistro, they are rich, smooth & delicious. Way better then your standard crepe recipe!
Where Do Crepes Originate From?
Crepes originated from Brittany in the Northwest of France back in the 13th Century. They were so popular that their consumption spread nationwide, leading to the day of ‘Le Jour des Crepes’ which means ‘The day of the Crepes’. This holiday is also known as ‘Shove Tuesday’ and is celebrated in February, the day before Ash Wednesday.
French Tradition
There is an old french tradition that if you catch a crepe in the frying pan after tossing it, whilst holding a coin in your other hand, you will become rich later that year.
Different Types of Crepes Batter
There are a bunch of different types of crepe batters in France you probably haven’t even thought of! Here are my three favourites.
Beer Crepes
Used for savoury recipes
- 90 g Plain Flour
- 3 Eggs
- 250 ml Beer
- 40 g Butter melted
- 1 pinch Sea Salt
Buckwheat Crepes
Used for either sweet or savoury recipes
- 90 g Plain Flour
- 3 Eggs
- 250 ml Milk
- 40 g Butter melted
- 1 pinch Sea Salt
Vegan Crepes
Used for either sweet or savoury recipes
- Olive oil
- 200 g Flour
- 500 ml Almond milk Sweetened
- 1 Pinch Sea salt
Crepe Filling Ideas
You may just love the classics like Nutella and Maple Syrup, thats fine! But if you are looking for something new, give one these tasty crepe filling ideas a try.
Sweet Crepes
- Banana & Nutella
- Lemon & Sugar
- Maple or Golden syrup
- Fresh Berries & Chocolate Sauce
- Stewed Pear & Candied Hazelnuts
- Salted Caramel & Crushed Daim
- Crepes a la Normande (Stewed apples in butter & sugar)
- Crêpes Suzette (Orange Grand Marnie sauce)
Savoury Crepes
- Ham & Cheese
- Ricotta, Spinach & Bacon
- Spinach, Artichoke & Brie
- Squash & Goats Cheese
- Smoked Salmon & Ricotta
Crepe Pans
Cast Iron Pans
They are the go to crepes pans for many chefs. These pans produce great results and can last 100 years if they are taken care of properly. They need seasoning with oil before being used. This will create a non stick layer on the pan. They also need to be completely dry before storage otherwise they with rust.
Here is my recommended Cast Iron Crepe Pan.
How To Season A Cast Iron Pan
Firstly wash the cast iron pan with hot soapy water. Dry thoroughly. Apply a small amount of oil on the pan and wipe everywhere with a dry cloth (including the handle and bottom of the pan). Place the pan upside down on a shelve in the oven and bake at 240c for 45 minutes (1 hour for thick cast iron pans). Leave too cool in the oven.
Now the great thing is that once you have season your pan, you do not need to wash this pan between uses. Simply wipe with a dry cloth and store.
I have linked to a Tasty video on how to season a cast iron pan here
Non Stick Crepe Pans
The great thing about non stick pans is that they already come with a non stick layer. They also don’t require as much time keeping them in good condition. The downside is that they can be easily damaged by metal utensils and tough scrubbers. They also won’t last as long as your iron cast pan.
My recommended non stick crepe pan
Tips & Tricks
Prepare your topping first
This is an important step we call Mise en Place, it basically means to have everything prepared and organised. This way when you have finished cooking your perfectly cooked French crepes, they won’t be going cold whilst you look for your toppings.
Want to have a lot of crepes hot at once?
Cook and stack them neatly in an ovenproof dish with tin foil on them. This will stop them from getting dry. Once cooked and stacked, wrap the tin foil tightly around the ovenproof dish and heat them in a preheated oven at 150c for a 2-3 minutes.
How to cook lots of crepes at once
If you are cooking crepes for more than one person or even making a crepe cake, you may want increase your crepe production speed. The best way to do this is to use 2 to 3 pans on different burners, at once. Firstly preheat the pans, then pour batter into one crepe pan, wait 5-10 seconds then pour the batter into the next pan. This 5-10 second gap gives you time to flip your crepes without the others overcooking.
Can I use an electric whisk when making crepe batter?
Yes you can but you should rest the batter after. Heres why, when you heavily whisk a batter you incorporate more air into the batter. You will notice the bubbles rising to the top. This isn’t really a good thing because it will cause little holes in your crepes whilst cooking. The best thing to do after using an electric whisk is to cling film the batter and let it rest in the fridge for at least 30 minutes before cooking.
More Recipes You May Like…
French Crepes
Equipment
Ingredients
- 90 g Plain Flour
- 3 Eggs
- 250 ml Milk
- 40 g Butter melted
- 1 pinch Sea Salt
Optional for French Dessert Crepes
- 20 ml Cognac or Grand Marnier
- 20 g Sugar
Instructions
Crepe Batter
- Sift the dry ingredients into a large mixing bowl, make a well in the center and break the eggs into the middle. With a whisk stir whilst keeping to the center until all of the flour has gradually absorbed into the eggs. Slowly add approximately two thirds of the milk whilst stirring constantly. Stir in the alcohol & melted butter. Then thin the batter with milk until it has a fresh cream texture.
Cooking the Crepes
- Lightly butter a pan (it only needs to be buttered once) and heat it over a medium-low heat until hot. With one hand lift the pan from the flame and with the other hand pour in a ladle of batter. At the same time give the pan a rolling motion, rapidly distributing the batter evenly across the pan. Return the pan to the heat and leave to cook for 30-45 seconds.
- Delicately lift the edge of the crepe with a spatula to check (after a few times you will have a feeling and everything will go automatically). Gently slide spatula underneath the crepe and flip. You can also toss it if you prefer (it's fun but requires practice). Continue to cook for about 15 seconds then remove from the pan and repeat (With the ladle give the batter a quick stir between each crepe).
- The crepes can be served immediately with your choice of toppings.
Notes
- The pan should sizzle at contact with the batter, if it doesn’t turn up the heat slightly.
jassica
Saturday 21st of August 2021
Yeah am french lover , am so foody person and alwaays wandering about all of these . You made my day , its really helpful . Thank you so much for this .
Jack Slobodian
Wednesday 1st of September 2021
Thank you! I'm glad you enjoyed them :)
Jack
Kat
Tuesday 6th of April 2021
Great recipe! Delicate and eggy. Appreciate the detailed instructions. I'm Polish but my mom had French cooking training and made these regularly. They are actually quite popular there, too. Almost as good as hers ;)
Jackslobodian
Wednesday 7th of April 2021
Thanks Kat, I am glad you enjoyed it.
I have travelled to Slovakia, Czech, Hungary & Austria and they love them there too. Hopefully I will make my way to Poland after the covid situation gets better. If you have any places to recommend, let me know!
Jackslobodian
Friday 19th of June 2020
😂😂 Thank you :)
Georgette Straw
Friday 8th of May 2020
I wish you had put the ingredients in the American way. In the 1950's and 1960's when I was in school, we were taught only the American measurements, not the Europeon measurements. I don't know how to translate to be able to use your recipes.
Tessa
Saturday 24th of December 2022
@Georgette Straw,
I converted it to how one would measure ingredients in the US! For weight to volume conversions, I looked up ingredient-specific conversions.
3/4 cup minus 1/2 tsp Plain Flour 3 Eggs 1 cup 1 tbsp Milk 2.8 tbsp Butter (melted) 1 pinch Sea Salt
Optional: 1 tbsp 1 tsp Cognac or Grand Marnier 1 tbsp 2 tsp Sugar
Hope this helps someone! Tessa
Jackslobodian
Friday 19th of June 2020
Hey Georgette,
I will write this recipe for you in the American way here.
Plain Flour : 3 1/5 Oz Eggs : 3 Milk: 8 1/2 Fl Oz Melted Butter: 1 2/5 Oz Sea Salt: 1 Pinch
Optional
Cognac or Grand Marnier: 7/10 Fl Oz Sugar: 7/10 Oz
I hope this helps :)
Carla
Monday 3rd of February 2020
I never considered using my cast iron skillet to make crepes. I will give your recipe a try in my cast iron skillet. Thank you.
Jackslobodian
Friday 19th of June 2020
Give it a try! Many old school French chefs keep a special iron or steel skillet just for crepes & omelettes. They provide a nice balanced heat. With the butter ratio it shouldn't stick and you will have nice rich crepes.
But now days there are so many pans you can use for crepes. I personally have a large non stick induction steel frying pan especially made for crepes, pancakes & omelettes.