A crêpe is an easy food to make using batter or dough that is cooked on a frying pan or griddle. A traditional French food and regionally a dish served in Brittany, there are two types of crêpes. Sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). Both can be served with a variety of toppings and are delicious. Cider is a popular choice of drink to enjoy with crêpes or galettes.
French Crêpe Recipe
We eat loads of crêpes and galettes living in Brittany whether we dine out, or cook at home. You can add just about anything on top, they are quick to make and are very tasty. Here's an easy traditional recipe for you to try at home.
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Ingredients for French crêpes
500g wheat flour
7 eggs
150g sugar
1 litre milk
15g butter
You'll need a bilig (griddle plate in Breton), or large flat frying pan, a rozell (thin wooden spatula) and metal spatular.
Method
1. Beat the eggs and milk together.
2. Mix the flour and sugar together and beat gradually into the milk.
3. Rest for three to four hours. Add more milk if needed after the batter has rested.
4. When the griddle plate is hot, grease it with a little butter, pour on a ladleful of batter and spread it quickly and evenly with the rozell. When it is cooked and the edges are golden brown, turn it over and cook for 30 seconds on the other side.
5. Fill the crêpe with butter, sugar, honey, jam or chocolate sauce. For savoury versions add egg, sausage, onion, cheese, tomatoes or whatever takes your fancy. Fold the crêpe and serve hot.
Variations: The batter for sweet crêpes can be flavoured with vanilla sugar, vanilla extract, a capful of rum or orange flower water.
If you want an extra special crêpe, then try our Crêpe Suzette Recipe.
Watch how crêpes are made at our nearby boulangerie at Langueux, Saint Brieuc. It's our local cake shop that we frequent when buying gardening supplies at the hardware store or getting our car serviced. Location: Maison Le Bihan, 10 rue Ambroise Paré, 22360 Langueux, France
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