{"id":75124,"date":"2022-06-23T18:00:23","date_gmt":"2022-06-23T16:00:23","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=75124"},"modified":"2024-09-12T12:56:18","modified_gmt":"2024-09-12T10:56:18","slug":"french-crepes","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/french-crepes\/","title":{"rendered":"Traditional French Cr\u00eapes Recipe"},"content":{"rendered":"

Traditional French Cr\u00eapes<\/strong> just like in France! With this basic recipe for cr\u00eapes batter, you can easily make these thin pancakes yourself! These homemade cr\u00eapes are ultra thin, with buttery crisp edges. They are super easy to make, and can be filled with your choice of sweet or savory fillings and toppings.<\/p>\n

And when I say easy, I mean super easy. With the right recipe for cr\u00eapes they are even easier than making classic pancakes. The batter is made with just 4 ingredients, unless you want sweet cr\u00eapes, then you can up that to 4 or 5 ingredients (sugar and maybe a little vanilla, or simply vanilla sugar!).<\/p>\n

How to prepare crepes batter<\/h2>\n

Preparing the batter is simple. You can use an electric mixer or an immersion (or even a blender) for a guaranteed smooth and lump-free batter, or you can simply use a whisk. The trick here is to whisk together the eggs, then add the flour and just one third of the milk. Once it is well combined you can add the remaining milk, plus the butter and continue to whisk until smooth. This is my method of choice. And a word about the butter in the batter, it helps so that the cr\u00eapes aren’t tough or rubbery.<\/p>\n

\"Crepes<\/a><\/p>\n

Sweet or savoury?<\/h2>\n

Although you will find many recipes for savoury cr\u00eapes made with all-purpose flour, traditionally savory cr\u00eapes are made with buckwheat flour and called galettes<\/a>. In the French Brittany region, you\u2019ll find them served as a meal, filled with eggs, ham, and cheese. Though, as not everyone is a fan of buckwheat, you can also make savoury cr\u00eapes by following a classic sweet cr\u00eapes recipe by simply omitting the sugar.<\/p>\n

How to cook the cr\u00eapes<\/h2>\n

You can use a regular non-stick skillet, a French cr\u00eape skillet<\/a>, a flat cast-iron griddle, or you can even use a glass-ceramic tabletop grill (like my LeMax grill<\/a>) which I tend to do, since the large smooth surface give you plenty of space to cook more thane cr\u00eape at time or make it as large as you like.<\/p>\n

Preparing cr\u00eapes in a skillet<\/h3>\n

When using a skillet, make sure the pan is preheated and hot, then lightly butter the pan before adding a ladle full of the batter, while also tilting and swirling the pan in a circular motion at the same time to evenly spread out the batter in a thin layer. Keep in mind, you need to do this with a little speed to get a thin spread before it cooks.<\/p>\n

Preparing cr\u00eapes on a griddle or grill<\/h3>\n

If you are using a griddle or a smooth surfaced tabletop grill, you will also need to preheat the surface and lightly grease it before preparing the cr\u00eape. Working quickly, using a ladle, pour the batter in the middle of the surface and using the underside of the ladle, quickly spread the batter in a circular motion towards the outside, until it reaches 15-17 cm in diameter. This is a great size for homemade cr\u00eapes.<\/p>\n

\"Crepes<\/a><\/p>\n

Ideas for savory fillings for cr\u00eapes:<\/h2>\n