FoodieAtlas
Recipes around the World
A crêpe batter is barely there: flour, eggs, milk, butter, a pinch of salt — the proportions so minimal that the skill lies entirely in the pour and the flick of the wrist that spreads it across the hot griddle before it sets. The tradition comes from Brittany, where the galette — a darker, earthier crêpe made with buckwheat flour — is the savory mainstay: filled with ham, egg, and Gruyère and folded into a square. The sweet wheat crêpe is the Parisian version, eaten at street stands with a smear of salted butter and sugar, or properly dressed with orange zest, Grand Marnier, and flambéed tableside as Crêpes Suzette. Chandeleur, the French holiday on February 2nd, is officially crêpe day — the tradition of flipping one while holding a coin in the other hand for good luck still survives.
In a large mixing bowl, whisk together the flour and eggs.
Gradually add in the milk and water, stirring to combine.
Add the salt and melted butter; beat until smooth.
Let the batter rest for at least 30 minutes at room temperature or refrigerate for up to 1 hour.
Heat a lightly buttered non-stick skillet or crêpe pan over medium-high heat.
Pour about 1/4 cup of batter into the pan for each crêpe. Tilt the pan in a circular motion to evenly coat the surface with the batter.
Cook the crêpe for about 1-2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Serve the crêpes warm with your choice of fillings. Popular fillings include
Nutella, fresh fruits, whipped cream, chocolate sauce, honey, powdered sugar.
Ham and cheese, sautéed mushrooms, spinach and ricotta.
Ultra-thin French pancake: wheat flour for sweet (Parisian style) or buckwheat for savory galettes filled with ham, egg, and Gruyère. The batter is minimal — flour, eggs, milk, butter — and technique is everything.
Brittany, where the buckwheat galette is the traditional savory form. The sweet wheat crêpe spread to Paris and became the street food version — sold at stands with butter and sugar.
Flour (wheat or buckwheat), eggs, milk, butter, salt. Fillings vary: sweet (Nutella, jam, Grand Marnier for Crêpes Suzette) or savory (ham, cheese, mushrooms).
Rest the batter 30+ minutes before cooking — this relaxes the gluten so crêpes don't tear when you spread them. The pan must be hot and the pour quick; tilt immediately to spread the batter thin.
Sweet: butter and sugar, Nutella, Crêpes Suzette (flambéed with Grand Marnier). Savory: ham, egg, and Gruyère folded into a square. Chandeleur (February 2nd) is crêpe day in France.