What is the difference between dessert crêpes and savory crêpes?

You can make delicious savory crepes by substituting buckwheat flour for all purpose and using savory fillings such as ham, cheese and fried egg. Sweet crepes are amazing with a sweet filling maple syrup, jam, nutella, fresh berries or fruit compote.

What is the difference between Crêpes and Pancakes?

American Pancakes are generally thick and fluffy and use a leavening agent (such as baking powder) to rise. French pancakes (Crêpes) are light, tender and thin and easy to fold in your favorite fillings.

What to do with leftover crepes?

Crêpes can be kept in the fridge in plastic wrap for up to 4 days or frozen for up to a month. To reheat, wrap in aluminum foil and put in a hot oven (350 degrees) for 10-15 minutes.

Should you make crêpe batter the night before?

This recipe does not require you to make crêpe batter the night before - it is super simple and I often make the batter right before cooking. You certainly can make the batter the night before, but I rarely have the foresight to do this!

What is La Chandeleur?

La Chandeleur is a French holiday also known as Candlemas. Every year it is celebrated on February 2nd, 40 days after Christmas and is considered the last day in the Christmas Holiday. The French celebrate La Chandeleur by eating crêpes and drinking cider. This super simple crêpe recipe is perfect for celebrating La Chandeleur.

Easy French Crêpes Recipe

Name: French Crêpes Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: french
Ingredients: 1 cup of Flour; 2 cups of Milk; 3 large eggs; pinch of salt; lemon zest or 1/2 tsp vanilla extract

Description

The easiest French Crêpe recipe ever! Fun for the entire family to make together and so delicious. Serve with Le Chef's Wife Easy Fresh Fruit Compote.

Ingredients

Scale

1 cup of Flour
2 cups of Milk
3 large eggs
pinch of salt
lemon zest or 1/2 tsp vanilla extract

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Instructions

Whisk 3 large eggs in a bowl with 2 cups of milk.
Sift 1 cup of Flour into the egg & milk mixture.
Whisk together until smooth.
Add a pinch of salt to taste.
For flavor I like to add in some lemon zest. Sometimes I will add half a teaspoon of pure Vanilla extract. A tablespoon of Grand Marnier would also make an excellent addition. Feel free to add the flavoring you wish but they are also yummy without.
How to cook the Crêpes
Prepare a Crêpe pan (or simply a non-stick frying pan) with a pat of butter on medium-low heat and then spoon a small ladle full of batter into the center of the pan as you swirl the pan around to make a thin, round Crêpe.
There should be just a paper thin layer of batter over the pan. When the batter starts to bubble, it is time to give a quick flip with a spatula.
Cook until lightly browned. I like to have 2 pans going at the same time for efficiency .
Pile up the cooked Crêpes as you go on a cookie sheet in the oven (set to the lowest heat possible) so that they stay hot.
I like to add a fresh pat of butter to the pan for each Crêpe.
This recipe makes about 10-12 Crêpes and can easily be doubled or tripled.

Notes

This batter is excellent when it sits over night, but honestly, I rarely have the foresight to do this. Most times I whip up the Crêpe batter right before eating.