The history of crepes dates back to 13th century Brittany, France. They say a housewife accidentally dribbled some thin porridge onto a hot, flat cooktop – and voila! Traditionally, buckwheat crepes are served with savory fillings while the more delicately flavored wheat crepes are served with fruit and other sweet fillings.
Make these simple crepes and enjoy them with Maple Syrup or many other ingredients…
Crepes with egg, ham and cheese – fry an egg, load fried egg, piece of ham and piece of cheese on the crepe, make a wrap and warm up for a minute to let the cheese melt – perfect lunch! Or with cream cheese and smoked salmon, or cottage cheese and greens…
Crepes with whipped cream and berries – same idea of a wrap, don’t need to warm up – perfect summer desert!
Cake “Mille Crepes” – you will need to double the recipe and make sweet whipped cream to use between layers. Build the cake: crepe / cream /crepe / cream… dust some powdered sugar on top! Voila! Nutella is another great stuff to use here!
Have another idea – tell us about it!
Hungry?.. Got a crave for crepes?!..Here is the right place, we'll tell you how to make some!
- large mixing bowl, whisk, measuring cup, pancake griddle, oil brush, ladle, large plate
- 3 cups Milk or 2 1/2 cups of milk and 1/2 cup cream
- 2 cups All purpose Flour or mix with Buckwheat Flour 1/1 Use 100% Buckwheat Flour for Gluten Free option (https://www.healthline.com/nutrition/gluten-free-flours)
- 4 Eggs whisked before adding
- 3 tbsp melted butter just for taste, skip if added cream Optional
- 1 tbsp sugar
- 1/2 tsp salt
- Oil for the griddle (I use canola)
- You have milk in the large bowl, add cream if using and start adding flour by small portions mixing in between, add melted butter (if using). Add eggs, sugar and salt. Mix all well - the consistency should be as liquid yogurt (not too thin and too thick). Let stand for 10-20 min. Set griddle to heat, put some oil and once heated take a ladle of batter and pour over the hot griddle - see video. You may adjust the amount of batter to make sure that your crepe is thin.Once the bottom of the crepe is cooked - the top will have no liquid spots as well - flip the crepe with spatula and cook the other side. Time varies from stove to stove - I use eclectic stove on medium setting. Move the cooked crepe to the plate, add a bit of oil to the griddle and pour batter for the next crepe. Crepes can be stored in a fridge for a couple days, so you can enjoy them later!