Crepes Francaise are authentic French crepes crafted from a handful of basic ingredients, allowing you to enjoy their delightful flavor for breakfast, brunch, or dinner. This guide will walk you through the process of making perfect crepes that can steal the show at any meal.
Have you ever heard of the French holiday known as Candlemas, or La Chandeleur, which means “candle” in English? Each year, on February 2, the French celebrate a special day dedicated to crepes, referred to as le jour des crêpes.
French culture is renowned for its delightful pastries, with crepes and madeleines standing out as popular choices. Alongside these, classic desserts such as Tarte Tatin and Ile flottante are sure to please at any festive celebration.
With this straightforward and authentic crêpe recipe, you can bring a taste of France to your table, impressing your friends and family alike. It’s no wonder this has been one of the most requested recipes!
What is a Crepe?
A crepe (or crêpe in French) is a large, thin pancake that is made without adding any leavening agents, resulting in a delicately thin texture that differs significantly from American-style pancakes.
This video of Chef Raymond Oliver showcases the traditional method of making French crepes. Notably, he incorporates various types of alcohol, including rum, beer, pastis (an anisette), and white wine into the crepe batter.
Why You Should Try This Recipe
- This quick and easy crepe Francaise recipe yields classic crepes with the authentic texture and flavor characteristic of traditional French cuisine.
- Crepes are an incredibly versatile dish that can double as both a delightful breakfast and a satisfying dessert, making them an all-day favorite.
- The universal savory crepe batter can be effortlessly paired with both sweet and savory fillings, giving you endless dining possibilities.
Ingredients
For a detailed list of ingredients and instructions, refer to the recipe card below.
- Flour: Use all-purpose flour to make classic French crepes. Resting the batter for at least an hour allows the flour to sufficiently absorb the liquids, while the gluten relaxes — a crucial step for achieving the perfect texture.
- Salt: A pinch of salt enhances both the flavor and sweetness of the crepes.
- Eggs: Large eggs enrich the crepes with structure and moisture.
- Milk: Whole milk is the preferred choice, though skim milk can be used for a lighter alternative.
- Rum: A splash of dark rum introduces a fruity note to the crepes; alternatively, liqueurs such as Cointreau or Grand Marnier can be used. For a non-alcoholic version suitable for kids, substitute the rum with apple or orange juice.
- Butter: Melted unsalted butter is essential for flavor, plus it facilitates the cooking process by negating the need to grease the pan.
How to Make Crepes Francaise
Step 1: In a large mixing bowl, sift together the all-purpose flour and a pinch of salt.
Step 2: Create a well in the center, crack in the eggs, and whisk together.
Step 3: Slowly add half of the cold milk while whisking continuously. After the mixture is combined, incorporate the remaining milk and strain the batter through a fine-mesh sieve.
Pro Tip: To ensure a perfectly smooth batter, while many recipes suggest using a food processor or electric mixer, using a hand whisk and straining is equally effective and can yield superior results.
Step 4: Add in the rum, then cover the bowl with plastic wrap and let the batter rest at room temperature for one hour.
Step 5: Just before you start cooking the crepes, melt some unsalted butter in a nonstick crepe pan. Mix the melted butter back into the batter and wipe the pan with a paper towel.
Step 6: Heat the crepe pan over medium-high heat. Pour a portion of the batter into the pan, adjusting the amount based on the size of the pan, and then tilt the pan to distribute the batter evenly.
Step 7: Once the edges of the crepe start to brown, carefully flip it over using a flexible turner.
Step 8: Cook the other side until it’s golden brown. Repeatedly pour and cook the remaining batter, stacking the crepes on a plate as they finish cooking.
Expert Tips
- Sugar is optional; you may add one tablespoon if desired.
- To make the crepes kid-friendly, substitute the rum with an equal amount of water or another flavoring.
- Do not skip the resting phase; it is critical for achieving authentic French crepes.
- If serving fresh crepes made the same day, avoid using parchment paper to stack them.
Recipe Variations
To add an exciting twist to your crepes, consider incorporating sugar, orange flower water, vanilla extract, or citrus zest into the batter. The combinations are limitless; feel free to experiment with flavors such as almond extract!
Traditional French Crepe Fillings
A traditional way to serve crepes Francaise is to sprinkle sugar over one half and fold it into quarters. Alternatively, add sweet cheese fillings with fresh strawberries or ricotta mixed with banana for more flavor.
If hosting a crepe party, providing an assortment of savory and sweet fillings will undoubtedly delight your guests.
Savory Crepe Fillings:
- Ham and cheese
- Bacon and eggs
- Crème fraîche with grated Emmenthal
- Grilled mushrooms
- Sautéed vegetables
- Diced tomatoes
Sweet Crepe Fillings: When developing your sweet toppings, try not to combine more than three ingredients to maintain balance.
Storing and Freezing
While freshly made crepes are the most enjoyable, leftovers can be stored between layers of parchment paper in a zip-top plastic bag or covered with cling film in the refrigerator for up to two days.
You can also freeze the crepes, stacking them with parchment between layers and wrapping them in plastic to last up to two months. For defrosting, place them in the refrigerator overnight or let them sit on the counter at room temperature for 1-2 hours. To reheat, microwave at short intervals or use a bain-marie method.
Recipe FAQ
How to make light crepes?
If you want to lighten the crepe batter, reduce the milk quantity and incorporate beer or cider instead. Alternatively, replace half of the milk with water.
What if you don’t have time for the batter to rest?
If you’re rushed, slightly warm the milk before adding it to the batter. After mixing, you can proceed to cook the crepes immediately.
How long does crepe batter last?
While freshly made crepe batter is best, it can be refrigerated for up to two days, although the flavors and texture will diminish with time.
Can you use a milk alternative?
To make dairy-free crepes, swap whole milk with almond milk for a crispier result.
How to fold crepes?
The method to fold crepes varies based on the filling and type of meal. Crepes can be folded in half, rolled, or even shaped into cones.
Can you prepare crepes in advance?
Yes! Crepes can be made up to two days in advance. Stack the cooled crepes separated by parchment paper and cover with plastic wrap before refrigerating. They can be easily reheated in the microwave before serving.
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