What Are Crepes and How to Make Them?

Crepes are thin pancakes, which are usually made from wheat flour. The word derives from the Latin word for curled. Crepes originate from a region in the northwest of France called Brittany but they are now popular all over the world, including in the Americas. Crepes are usually served with cider in Brittany and they can be filled with savory or sweet fillings. They can be used in many holiday recipes or served as a snack.

Popular savory crepe fillings include any combination of mushrooms, cheese, ham, spinach, asparagus, eggs, artichoke, meat, chicken, and ratatouille. Sweet crepes are served as desserts and these might contain sugar, melted chocolate, whipped cream, custard, sliced soft fruit, maple syrup, or lemon juice.

Crepe Suzette is a very famous French recipe. This is a crepe with Grand Marnier or a similar liqueur, as well as grated orange rind. Dessert crepes are usually rolled up and baked, sauteed or lightly fried. A lot of chefs like to wrap Beef Wellington in a crepe. This seals in moisture and prevents the pastry from becoming soggy.

Crepes Around the World

You can compare crepes to Indian dosa, African injera, or Mexican sope, which are all very similar. Crepes are often served at carnivals and fiestas in areas of Spain and they are sometimes made with pork blood instead of milk in the Spanish region of Galicia. Crepes are popular throughout Eastern Europe and they can be eaten with honey, quark cheese, sugar or fruit jelly.

Crepes are served at Candlemas in France, which is on February 2. There is a legend that if you catch a crepe in the skillet after tossing it in the air with your left hand, you would become rich that year, but only if you are holding a gold coin in your right hand while you do it!

Crepes are enjoyed with lemon juice and granulated sugar in the UK on Shrove Tuesday because they are a good way to use up milk, sugar, and eggs before the forty days of fasting during Lent.

Making Your Own Crepes

Crepes are best planned ahead because the batter should rest for one to twenty four hours before you use it. This lets the gluten relax and encourages the flour to soak up the liquid, which eliminates air bubbles. If you want to use the batter right away, make it in the blender and it will not have to rest.

The basic crepe recipe is half a cup of flour and half a cup of milk to one egg, as well as a pinch of salt. You can use a nonstick pan or a crepe pan but an expensive crepe pan is not essential. Coat the pan with a thin coat of oil or butter and then heat it over a moderately high heat. Use an offset spatula to distribute the fat, or tilt the pan.

Use a ladle to add a thin coat of crepe batter to the pan. The thinner the batter, the better the crepe will be, and you can help to make your crepes thin by tilting the pan as you add the batter. When the edges start to pull away from the pan, lift and flip it using your fingers.

The second side of the crepe will be ready in a few seconds. Transfer the crepe to wax paper and allow it to cool. Put a sheet of wax paper between each crepe you make, to stop them from sticking to one another. You can then serve the crepes or store them in a plastic bag in the freezer or refrigerator.