Thursday, March 09, 2006


A crêpe is a thin pancake. It originates from Brittany, a region in the west of France, where it is traditionally served with apple cider. It used to be cooked on flat rocks (where the name comes from).
Crêpes are usually of two types: sweet or savoury, the main difference is the flour used (plain flour or buckwheat flour respectively); they may then be rolled or folded, and filled with different ingredients.

This recipe for sweet crêpes is an easy one to start with (for about 20 crêpes)


1 cup (230 mL) plain flour
1/2 cup (115 mL) milk
1/2 cup (115 mL) water
4 eggs
2 tbsp (15 mL) oil or melted butter
1 pinch of salt


Sweeter Crêpe: Add 2 teaspoons sugar and 1 teaspoon vanilla
Chocolate Crêpe: Add 2 tablespoons chocolate sauce


Put the flour at the bottom of a mixing bowl and make a hole in the middle where you put the eggs, the oil or butter, the salt and a bit of milk.

Mix and slowly incorporate the flour, you should get a thick paste. Then continue mixing and slowly add the rest of the milk, mix well to avoid making lumps.
You may add a bit of liqueur (traditionally brandy or fleur d'oranger) for more taste.
You may even replace part or all of the milk with beer!

Heat a crêpe pan (non-stick recommended), grease it with some butter, and pour some batter while rolling the pan to make the crêpe as thin as possible.

A drop of water can be used to test the pan temperature: too cold, and the water will sit on the pan, too hot and it will vanish immediately.
At the right temperature, the water will seem to "dance" on the pan.

Cooking may take 30 to 60 seconds until the cooked side looks like the surface of the moon, then turn it over to cook the other side; with some practice, you can flip it in the air by swinging the pan.

Serve with caster sugar, jam, spreads, etc.
Crêpes can be filled and folded into triangles or rolled up.
Some tasty fillings include:
sugar and lemon
raspberry jam & chocolate sauce
nutella & sliced banana
nutella & chopped hazelnuts
whipped cream
chocolate, caramel or butterscotch sauce
peanut butter
sugar and butter, possibly with lemon or cinnamon
strawberries, fresh or frozen
cream cheese and brown sugar

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