What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 basic french crepe recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Basic French Crepe Recipe
What ingredients are in French crepes?
A Crêpe is a traditional French Thin Pancake made from 3 basic ingredients: Flour, Eggs and a liquid – usually Milk. They can be served as a sweet or savoury dish, with the addition of Sugar or Salt in the batter and a sweet or savoury filling.
What is the secret of a good crepe?
5 tips for making perfect crêpes
- Refrigerate the batter for at least one hour. Gluten, a cross-linked chain of two proteins, forms when wheat flour and water are agitated. …
- Use a heavy bottomed stainless steel pan. …
- Slowly heat the pan to the desired temp. …
- Over butter the first crêpe. …
- Don’t flip it too early.
What is the most famous crepe in France?
The undisputed top crêpes in Paris
- Breizh Café, 111 Rue Vieille du Temple, Marais, Paris 3.
- La Crêperie de Josselin, 67 Rue du Montparnasse, Paris 14.
- Holybelly, 5 Rue Lucien Sampaix, 75010 Paris, France.
- Alan Miam Miam, Marche des Enfants Rouges, Rue des Oiseaux, Paris 3.
- Little Breizh, 11 Rue Grégoire de Tours, Paris 6.
What is a French region famous for crepes?
Can I use heavy cream instead of milk for crepes?
If dairy free isn’t a requirement, you can use light (or heavy) cream instead of milk when making crepes. Light cream has a higher fat content than milk so I recommend adding a couple tablespoons of water to thin it out.
Why do my crepes have crispy edges?
If the crepes were crisp then it is likely that the frying pan was too hot and the crepe was cooked for too long. The frying pan should not be so hot that the batter starts to set as soon as it hits the pan, instead you should be able to tilt the pan so that the batter forms a thin layer over the base of the pan.
How do you make the perfect crepe?
Cook your crepe: Heat on the side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter. Cream cheese filling: If you are making the cream cheese filling, beat the cream cheese and powdered sugar together until smooth.
What makes crepes soft?
So my ingredient ratio for crepe better is 6 : 10 : 4 (that is 6 oz of eggs, 10 fl oz milk, and 4 oz of flour). The other difference in my French crepe batter is that I add just a little oil (or melted butter) to make the crepes even softer.
Can I use 2 percent milk instead of whole milk for crepes?
Dilute the milkfat
The result is a flavorful crepe that’s light and tender—using all water lacks body, texture, and taste. You can use just milk, but the extra fat will make the texture heavier and denser. I recommended using 2% milkfat if going that route.
What is a traditional savory crêpe in France?
Savory crepes are called galettes in France and are traditionally made with buckwheat flour (David Lebovitz has a fantastic recipe for Breizh’s exact crepes in My Paris Kitchen). They originate from a region called Bretagne (Brittany), which is also known for its butter and seafood. It’s a delicious place.
Why is it called Crepe Suzette?
When the Prince asked to Herni the dessert’s name, he answered: Crepe Princesse. But, at this point, the Prince decided to change the name in honor of a young French noble dame sitting at his table: Suzette!
How are crepes served in France?
Crêpes are an ultra-thin pancake common in France that can be made sweet or savory, typically rolled or folded with a variety of fillings from jam or Nutella to ham and cheese to seafood.