How to Make Delicious Crêpes from Sweet to Savory

The influence of French cuisine stretches far and wide. From sauces to wine, it’s impossible to overlook the impact it’s had on how we dine. While we can thank France for perfecting some of our most beloved morning meals, like the omelet or French toast, perhaps one of their sweetest contributions to breakfast is the crêpe.

Contents

Crêpes Basics
How to Make Traditional French Crêpes
How to Store Crêpes

A distant cousin of the pancake, crêpes are a thinner, lighter, golden brown disc dish with the topping added to the center and the edges of the crêpe folded over to tuck the fillings inside.

Crêpes Basics

The base of every crêpe begins with a combination of simple ingredients like flour, butter, milk, water, eggs, salt, and sugar, but depending on whether the result is sweet or savory some of the ingredients will change.

Sweet crêpes are generally made with a farine de blé or wheat flour while the traditional Brittany savory style is always made with buckwheat flour.

When it comes to what to put inside a crêpe, the toppings can be as wide-ranging as you choose but some ideas to start with include:

Sweet Fillings:

Butter
Powdered Sugar
Fresh Fruit
Nuts or Seeds
Honey or Syrup
Nutella or Nut butter
Caramel or Chocolate sauce
Whipped cream or Ice Cream

Savory Toppings:

Bacon and Eggs
Ham and Cheese
Sauteed Vegetables
Smoked Fish
Fruit and Cheese
Chicken and Spinach

How to Make Traditional French Crêpes

Ingredients:

For Sweet:

3 large eggs
2 1/3 cups milk
1/4 cup sugar
1 teaspoon vanilla
1 pinch of salt
2 1/3 cups flour
Butter for the pan

For Savory:

2 eggs
1 ½ cups milk
2 tablespoons butter
¼ cup buckwheat flour
¾ cup all-purpose flour
1 pinch of salt
Butter for the pan

Tip:

Since crêpes are larger than pancakes, it’s best to use a larger 8- to 9-inch non-stick pan or a crêpe pan to make sure there is enough space.

Method:

In a blender, pulse the eggs, milk, sugar, vanilla, salt, and flour (use ingredients based on sweet/savory) for 7 to 10 seconds, or until the batter is smooth. Pour into a bowl. (The batter can be refrigerated, covered, for up to 3 days. If the batter thickens too much, add additional milk before cooking to thin it to the consistency of heavy cream.)
Heat an 8- or 10-inch non-stick skillet or well-seasoned crêpe pan over medium heat until hot. Using one end of a stick of butter, coat the bottom of the pan with a thin layer of melted butter.
Pour 1/3 cup of batter into the center of the pan. Immediately pick up the pan and tilt and swirl it to spread the batter evenly over the bottom.
Cook for 1 to 2 minutes, or until the crêpe is golden on the bottom.
Use a rubber spatula to loosen the edge of the crêpe all around. Hold the edge with your fingertips and gently, but quickly, flip the crêpe to the other side (or use a spatula if that feels more comfortable).
Cook for another 30 seconds, or until the crêpe is golden on the bottom: Slide the finished crêpe onto a plate.
Repeat until all the batter is used, stacking the crêpes on top of each other on the plate.
Place one crêpe on a plate and fill it with your filling of choice. Either roll the crêpe or fold it into quarters and top with additional toppings if desired. Serve warm.

Savory crepes or pancakes with tomato and spinach

How to Store Crêpes

Cover and refrigerate cooked crêpes for up to a week. They can be easily reheated in the oven or a hot pan then filled and served as if fresh.