Fan fact: Did you know that the French people love their crepe dishes so much that they have dedicated 2nd February as la Chandeleur, or Crêpe day? Its’ a French holiday during which crepes are traditionally eaten for dinner. This crepe day is such a tradition to them. The idea is to catch a crepe in the frying pan with your right hand after tossing it in the air, while holding a gold coin in your left! This symbolizes prosperity and riches in the year to come.
What is a crepe?
A crepe is a very thin pancake and a French street food staple. There are two types of crepes : Savory and sweet. They do not require any leavening agent and are very watery as per the consistency is concerned.
Sweet crepes These are perfect for breakfast or dessert and are basically garnished with chocolate, fruits, whipping cream, cream cheese, nutella, syrup, ice-cream etc
Savory crepes They are typically served for lunch or dinner, but they also work just as well for breakfast/brunch too but are basically garnished with sauteed mushrooms, eggs and ham, cheese, bacon, veggies, herbs and meat fillings.
I believe there are only two ways to prepare the crepe mixture. The first is by blending all the ingredients into a blender and the other is the old school way of mixing everything into a big bowl.
1.The blender mix method:
The reasons why this method is my favorite:-
- You get to use less utensils/Equipment = Less dishes to clean up
- It takes only 30 seconds to 1 min to mix everything together
2. The old school mix method:
- It takes far much longer to mix everything to the right consistency as compared to the blender method.
- You get to use far much more tools: – whisk, electric hand mixer, mixing bowls, wooden spoon etc
- So many dishes to clean up.
Here’s how to make basic french crepes:
Prep time: 1 min Cook time: 13 mins Total time: 14 mins
Yields: 13 French Crepes
Serves: 4 pax
- 1 cup of all purpose flour
- 1-1/4 cups of whole milk
- 1/2 teaspoon salt
- 2 Tablespoons of vegetable oil
- 2 Tablespoons of condensed milk
- 3 eggs
- Extra vegetable oil
- Cooked omelette = OPTIONAL
- chopped chives – OPTIONAL
Important tools used:
- Flat chapati pan
- 1/4 cup – measuring cup
- Heat proof spatula
- Wire rack
- Turntable – OPTIONAL
Tips and tricks while preparing French crepes:
- Apart from the use of all purpose flour – you can definitely used gluten free flour like – buckwheat, almond flour, coconut flour. On the other hand, you can also use “self raising flour: if you must but you will most definitely NOT get the perfect consistency to that of the French crepe, this is because the flour has a leavening agent “Baking powder” and hence the batter will be thick just like the normal pancake and you can’t really call that a crepe.
- Instead of the used of dairy products like whole milk – you can most definitely substitute it with almond milk, soy milk or any other plant based milk.
- Scoop the batter with a measuring cup – 1/4 cup to be precise and pour it to the heated pan, unlike pouring the batter directly from the mixing bowl or blender.
- Instead of sugar you can definitely substitute it with – maple syrup, honey, or condensed milk.
- You can use a pastry brush to evenly distribute the oil on the pan or just use a piece of serviette.
- Instead of using vegetable cooking oil you can substitute it with cooled melted butter.
- These crepes when cooked are freezer friendly. They can last in the freezer for upto 2 months.Place them in an air tight container. When you need them, just defrost them or microwave for a few seconds.
Step 1: Mixing all the ingredients: – With the help of a blender, first add all the liquids near the blade of the blender. This will guide the blending to go swiftly. Next goes in the dry ingredients. Close it up and blend everything between 30 seconds to 1 mins. The consistency should be lump free and very watery.
Step 2: Preheat a flat chapati pan – over medium heat, add a teaspoon of vegetable oil, take a piece of serviette and distribute that oil all over the pan as shown in the video above. Pour the batter into a 1/4 cup of a measuring cup, and pour the batter to the hot pan, and gently tilt the pan in a circular manner to allow the batter to gently spread out. Once all the batter has spread out, place the pan back to the heat and let it cook until the sides start browning and the top part has dried out. With the help of a heat proof spatula, gently flip the other side to cook for another 30 secs. Repeat the other remaining batter till all has been cooked.
Step 3: Cooling them – as you continue cooking the rest, place the cooked ones on a wire rack, to avoid them getting all soggy if place on a plate directly from cooking.
Step 4: Serve and enjoy. – I decided to make a savory type of crepe, with an egg omelette drizzled with a mix of choma sauce, mayonnaise and tomato sauce and garnished with chopped chives.