Sweet crepes are generally more popular worldwide, especially as a dessert or snack. These often come with toppings like Nutella, fruit, whipped cream, or sugar and are commonly found at street food stands and in casual dining spots. However, savory crepes, which might be filled with ingredients like cheese, ham, spinach, or eggs, are also widely enjoyed, particularly in France where crepes originated. Savory crepes are often served as a meal, making them a versatile choice for any time of day. In different regions, the preference between sweet and savory can vary based on local culinary traditions and personal tastes.

---

Simple French Crepes

Yield: about 12 8″ crepes
Preparation Time: Approximately 1 hour (including resting the batter)

You can enjoy making delicate and delicious French crepes at home without the need for specialized equipment. These versatile “pancakes” can be filled with your favorite sweet or savory ingredients, making them perfect for any meal.

Here’s how to create the perfect crepe using just basic kitchen tools, a whisk, blender, 10-12” nonstick pan, flat spatula (for flipping).

Ingredients

For the Crepes:

• 1 ¼ cups (10 fl oz) milk
• 3 large eggs
• 2 tbsp oil or melted butter
• 2-3 tbsp sugar (2 tsp for savory or 3 tbsp for sweet crepes)
• ½ tsp kosher salt
• 4 oz all-purpose flour (scant 1 cup)

To Cook:

• 2 tbsp softened butter or oil, plus more as needed

Fillings:

For Sweet Crepes, common combinations include: Nutella, whipped cream and berries, bananas and chocolate, cinnamon and sugar, or other combinations of sweet ingredients to suit your tastes.

For Savory Crepes, common combinations include: ham & cheese; spinach & feta; chicken & mushroom; turkey and cranberry; smoked salmon, cream cheese & chive or dill; sauteed beef with mushrooms & onions; goat cheese, spinach, and walnuts; veggies, or turkey and brie.

The crepe’s adaptability to different fillings makes the options almost unlimited.

Instructions

1. Preparing the batter:

• In a medium bowl, whisk together the milk and eggs.
• Stir in the oil or melted butter.
• In a separate large bowl, mix the flour, salt, and appropriate amount of sugar.
• Gradually add about ¾ to 1 cup of the liquid mixture to the dry ingredients, mixing just until a smooth paste forms.
• Incorporate the remaining liquid to achieve a smooth, fluid batter.

If mixing with a blender, place all ingredients in the blender, adding the flour last. Blend for a few seconds until smooth.

• Cover and let the batter rest for 20-30 minutes; it can also be refrigerated overnight.

2. Cooking the crepes:

• Heat a 10-inch non-stick pan over medium heat.
• Lightly butter the pan.
• Stir the batter well, then pour ¼ cup into the hot pan, swirling to spread evenly.
• Cook the crepe until the edges brown and lift from the pan, about 40 seconds, then flip and cook for another 10-15 seconds. For softer crepes, slightly reduce the cooking time.
• Continue with the remaining batter, stirring it before making each crepe. Ensure your pan is hot before adding the batter each time.

3. Filling the crepes:

Fillings can be added while the crepe is in the pan (after the flip), if the ingredients need the heat to melt, such as a cheese. In this case, add the cheese first, immediately after flipping, and as it melts, add the other savory ingredients before sliding it out of the pan.

If none of the fillings need to melt, they can be added to the crepe after it has been removed from the pan.

Place fillings on one half of the crepe, then fold in half, then again into quarters, OR, place fillings and roll the crepe into a log.

4. Serving:

Top with more of the filling, if desired, or for sweet versions, with a dusting of powdered sugar, drizzle of chocolate or fruit sauce, or dollop of whipped cream.

If needed, reheat crepes in the microwave (with a cover).

Serving Suggestions:

• Savory crepes are often served alongside a light salad. Also nice with a beer or wine.
• Sweet crepes are often drizzled with chocolate or fruit sauce, sprinkled with powdered sugar, or topped with a dollop of whipped cream.

Enjoy!

---

For the foodies: the origin story of Crepes

The origin of the crepe can be traced back to Brittany, a region in the northwest of France, around the 12th century. Initially, crepes were made with buckwheat, a crop that thrived on Brittany’s rugged, rocky landscape where other grains struggled. The buckwheat crepe, known as “galette” in French, was a hearty, nutritious meal for the people of Brittany. In Brittany, crepes are traditionally enjoyed with cider and are a fundamental part of local culture and celebrations.

The versatility and simplicity of crepes led to their popularity spreading beyond Brittany and France, becoming a favorite worldwide.

As white flour became more accessible and popular in the 20th century, it began to replace buckwheat in many crepe recipes, leading to the lighter, more delicate crepes widely known today. These are typically served as desserts or light meals filled with a variety of sweet or savory ingredients.

The crepe’s adaptability to different fillings reflects the culinary creativity and local tastes of regions across the world, making it a global favorite.

Here’s a fun article about a holiday in France centered around eating crepes–La Chandeleur