How to Make Crêpes
Classic French Pancakes: Basics for Sweet or Savory Recipes
February 2nd is Crêpe Day in France (UK's Pancake Day the 5th). Somehow, either sounds better than standing around in the snow, waiting for Punxsutawney Phil to emerge.
Crêpes are making a comeback in America. They were all the rage back In the 1970s when cookware manufacturers encouraged home cooks to buy odd-looking domed pans so they could make this French classic. You don’t need a special pan. In fact the same seven-inch non-stick skillet you use for omelettes is perfect.
Sweet or savory, Crêpe Day or any other day: what better way to make it celebratory than with these classics. First the basics (no Cordon Bleu training required here) and then both savory and two classic sweet presentations. Deliceiux.
Crêpe Basics
Crêpes are nothing more mysterious than thin pancakes. While there are commercial mixes for crêpe batter, you don’t need one.
- 1 1/4 cups milk (or beer if you’re making savory crêpes)
- 1 Tbsp butter
- 3/4 cup all-purpose flour
- pinch of salt
- 2 eggs
- In a small saucepan, warm the milk and butter until the butter melts. Set the pan aside to cool a bit.
- Process the flour and salt together briefly in your food processor with the steel blade. With the motor running, pour in the milk mixture, then the eggs. Process just until blended.
- Scrape the batter into a bowl and let it “rest” for half an hour. The batter may be made up to a day ahead, but may need to be thinned with a tablespoon or two of milk to come back to the right consistency.
- When you’re ready to rock ‘n roll, add 1 Tbsp vegetable oil to the hot non-stick skillet. With a ladle or large spoon, add two generous Tbsp of batter to the pan. Quickly, use the bottom of the ladle to spread the batter to the edges.
- As soon as the batter loses its sheen and the edges just begin to brown (30 seconds to a minute, depending on how hot the pan is), flip the crêpe with a non-metal spatula. The second side will cook very quickly, not even half the time as the first side.
- Remove to a plate and cover with wax paper.
- Repeat with the remaining batter, adding more oil to the skillet as necessary.
- Use immediately or refrigerate, layered with wax paper.
Yield: about 12 crêpes.
Crêpe Day
In many ancient traditions, February 2nd is the traditional first day of Spring is celebrated in a variety of ways, some with superstitions similar to Groundhog Day in America. As the Catholic Church is wont to do, they “borrowed” the pagan holiday and shrouded it in the mysteries of the church. They celebrate it as purification day when, forty days after the birth of Jesus, Mary was purified. In addition, the church also marks it as the day when Jesus was first presented at the Temple in Jerusalem.
Mode d’Emploi
There are scores of both sweet and savory presentations of crêpes. Here are some tasty ones:
Sweet: Crêpes Suzette and Crêpes Normande
Savory: Smoked Salmon Gateau;
Caviar Crepes with Creme Fraiche;
Asparagus Crepes with Mushrooms
Hungry for more? Find out what's happening in French Cuisine, Check out more recipes that demystify the basic techniques and ingredients of French Cuisine. Explore the cuisine of France's Regions beyond Paris
Bon Appetit!
