This easy French Crepe Recipe will prove to you just how easy making French crepes are. When you’re whisking the ingredients together, you’ll notice that your crepe batter will be a lot thinner in consistency than pancake batter.
Ways to Make French Crepes
Sweet crêpes recipes are generally made with wheat flour. When sweet, they can be eaten as part of breakfast or as a dessert. Common fillings include hazelnut cocoa spread, preserves, sugar, maple syrup, golden syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits or confiture.
Savory crêpes are made with non-wheat flours such as buckwheat. A normal savory crêpe recipe includes using wheat flour but omitting the sugar. Batter made from buckwheat flour is gluten-free, which makes it possible for people who have a wheat allergy or gluten intolerance to eat this type of crêpe. Common savory fillings for crêpes served for lunch or dinner are cheese, ham, and eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products.
How to Store French Crepes
To refrigerate: Wrap stacked crepes well in foil or plastic wrap and store in the refrigerator for no more than two or three days. Let the crepes stand at room temperature for about an hour before filling or serving.
To freeze: Separate crepe layers with wax paper and put them in a tightly sealed container.
History of the French Crepe
In French folklore, there is a tale that crêpes were born of a “happy accident,” when a 13th-century housewife in Brittany accidentally spilled some buckwheat porridge from a kettle in the fireplace onto a flat cooking stone.
However, 800 years earlier in 472, Roman Pope Gelasius I offered Crêpes to French pilgrims that were visiting Rome for celebrating the Chandeleur. They brought back the tradition to France together with the superstition that holding a coin in one’s left hand while flipping a crêpe in a pan with one’s right hand would make that person rich for a year.
The City of Rennes, France
Rennes is the capital city of Brittany, northwest France. It’s known for its medieval half-timbered houses and grand Rennes Cathedral. Parc du Thabor includes a rose garden and aviary. South of the Vilaine river, the Musée des Beaux-arts displays works by Botticelli, Rubens and Picasso. The Champs Libres cultural center houses the Musée de Bretagne (Brittany Museum) and Espace des Sciences, featuring a planetarium.
History of Rennes, France
The city’s name is derived from the Redones, a Celtic tribe that established its capital there. Under Roman occupation, the town became the center of communications in the province of Armorica. In the Middle Ages, it vied with Nantes as the capital of the dukes of Brittany.
During the Second World War, Rennes suffered heavy damage from German aircraft during the assault on France. Later it endured heavy bombing by the US and Royal Air Forces.
From 1954 onward, the city developed extensive building plans to accommodate upwards of 220,000 inhabitants, helping it become the second fastest-growing city in France, after Toulouse.
Tourism in Rennes, France
Famed for its university and cultural dynamism, Rennes unites the heart and head and is ideal for a leisurely stroll through its cheerful and surprising streets. Majestic façades, concert halls, trendy restaurants, and designer boutiques all captivate the visitor.
The Cuisine of Rennes, France
The French cuisine of Rennes specialties are crêpes and galettes (savory buckwheat crêpes filled with eggs, meat, or just veggies and cheese). Being made with buckwheat, galettes also have the benefit of being gluten-free.
Featured Restaurant
Crêperie La Ville d’Ys
5 Rue Saint-Georges, 35000 Rennes, France
Telephone: +33 2 99 36 70 28
La Ville d’Ys is a traditional creperie rooted in old Rennes (15th century) since 1985, at n°5 rue Saint Georges. Ideally located 2 steps from the Parliament of Brittany, from the Place Saint Germain, and Saint Georges swimming pool.
This street in old Rennes is known for its authentic, local restaurants. Rue Saint Georges is a typical street in the city center: pedestrianized, cobbled, with half-timbered and half-timbered houses, historical medieval atmosphere guaranteed!
How to Make French Crepes Like a Barbarian
To make this french crepe recipe you will need a very good skillet. I prefer using the porcelain-lined skillets for crepes because of how non-stick they are. If you properly care for your porcelain skillet, it will be your best friend in the kitchen for life.
Your ingredients will mix the best if you allow them to come to room temperature before starting the process. The heat should be around medium to medium-high, depending upon your stove and chosen skillet, adjust as needed.
Ingredients Needed to Make French Crepes
Equipment
- 1 Mixing Bowl
- 1 Skillet
- 1 Spatula
Ingredients
For the Crepes:
- 2 eggs
- 1/4 cup butter melted
- 2 1/2 tbsp sugar
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/8 cup water
- 1/2 tsp vanilla
- a tiny dash of salt
For the Filling:
- 1 cup heavy whipping cream
- 2-4 tbsp powdered sugar to taste
- 1/2 tsp vanilla extract
- fresh strawberry slices
How to Cook French Crepes
Time needed: 20 minutes.
French Crepes Cooking Directions
- Whisk the Batter
Whisk all the ingredients, except the flour, together. Add in the flour, a little bit at a time, whisking just until the flour has been mixed in.
- Rest the Batter
Let the crepe batter rest for 10 minutes. Then, give the batter a quick whisk again before using it.
- Preheat the Skillet
Grease a non-stick, 6″ skillet with unsalted butter and heat over medium heat. Pour about 2-3 tablespoons worth of batter into the pan and tip the pan from side to side to get the batter to spread out throughout the pan.
- Cook the Crepes
Cook each side of the crepe for 30 seconds before gently loosening up the edges with a large spatula. If it lifts, then the crepe is ready to be flipped. If it doesn’t lift up very well, give it 10 to 15 more seconds and try again. Gently lift the crepe out of the pan, then flip over into the pan and cook the other side for another 10 to 15 seconds; remove to cool.
- Whip the Cream
Simply beat the heavy whipping cream with a hand mixer or stand mixer until soft peaks form. Add in the powdered sugar and vanilla, then beat until stiff peaks form.
- Garnish the Crepe
Spread a layer of cream onto each crepe, add sliced strawberries, and then roll the crepes like you would a wrap.
- Serve Warm
Serve the crepes warm.
I love this recipe for French Crepes, they came out perfect. Use any jam or marmalade to make a sweet treat that is limited only by your imagination.
If you liked this dish please Rate This Recipe and leave a comment.
French Crepes
Please Rate This Recipe
Equipment
- 1 Mixing Bowl
- 1 Skillet
- 1 Spatula
Ingredients
For the Crepes:
- 2 eggs
- 1/4 cup butter melted
- 2 1/2 tbsp sugar
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/8 cup water
- 1/2 tsp vanilla
- tiny dash of salt
For the Filling:
- 1 cup heavy whipping cream
- 2-4 tbsp powdered sugar to taste
- 1/2 tsp vanilla extract
- fresh strawberry slices
Instructions
For the Crepes:
- Whisk all the ingredients, except the flour, together. Add in the flour, a little bit at a time, whisking just until the flour has been mixed in.2 eggs, 1/4 cup butter, 2 1/2 tbsp sugar, 1/2 cup all-purpose flour, 1/2 cup milk, 1/8 cup water, 1/2 tsp vanilla, tiny dash of salt
- Let the crepe batter rest for 10 minutes. Then, give the batter a quick whisk again before using.
- Grease a non-stick, 6″ skillet with unsalted butter and heat over medium heat. Pour about 2-3 tablespoons worth of batter into the pan and tip the pan from side to side to get the batter to spread out throughout the pan.
- Cook each side of the crepe for 30 seconds before gently loosening up the edges with a large spatula. If it lifts, then the crepe is ready to be flipped. If it doesn’t lift up very well, give it 10 to 15 more seconds and try again. Gently lift the crepe out of the pan, then flip over into the pan and cook the other side for another 10 to 15 seconds; remove to cool.
For the filling:
- Simply beat the heavy whipping cream with a hand mixer or stand mixer until soft peaks form. Add in the powdered sugar and vanilla, then beat until stiff peaks form.1 cup heavy whipping cream, 2-4 tbsp powdered sugar, 1/2 tsp vanilla extract
- Spread a layer of cream onto each crepe, add sliced strawberries, and then roll the crepe like you would a wrap.fresh strawberry slices
Nutrition
Other Recipes That Go Well With French Crepes
Photo Credits
By The Barbarians Guide to Cooking – Copyright 2022 All rights reserved.
By Crêperie La Ville d’Ys – https://www.facebook.com/lavilledysrennes
By Trizek – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=11038554
