Learn how to say, make and enjoy a crêpe
Learn all about this delicious food!
A crêpe (pronounced “kreyp”) is a one syllable word that is known for being one of the most delicious dishes out there. A crêpe is a type of very thin, cooked pancake that can be used as the basis of a savory or sweet recipe. Defined as “to cover or clothe,” crêpes are traditionally enjoyed with cider and wrapped around a delicious filling. Originating in northern France , they are made by pouring batter onto a hot plate or frying pan and thinned out by using a crêpe trowel, making quick circular swipes to get it nice and thin.
Fill your crêpe with almost anything you are craving, some great combinations include:
- Banana and Nutella
- Ham and cheese
- Roasted vegetables
- Melted chocolate and strawberries
- Your favorite jams and fruits
To make a crêpe at home, try out this fabulous crêpe recipe. A little brandy in the batter sets these light and airy crêpes apart!
Amazing Homemade Crepes: Everything You Need to Know
Crepes are a thin and delicate French-style pancake made without any leavener. They differ from normal pancakes because they don&rsquot rise or puff at all when cooked. The batter is easy to make, and it comes together in just a few minutes with only 6 ingredients!
Typically, crepes are eaten for breakfast or brunch, but since they can be filled with sweet or savory options, you could easily modify the filling to fit any meal.
***This post may contain affiliate links, which means we may receive a commission (at no extra cost to you) if you click a link and purchase something. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Click to see my full disclosure policy.***
Ingredients for Crepes
- 6 large (331g) eggs
- ¾ cup (150g) granulated sugar
- 4 cups (970g) milk
- 4 cups (500g) all-purpose flour
- 1½ tsp (7g) vanilla extract
- Toppings of your choosing
Making the Crepe Batter
Whisk together the eggs and sugar until combined. Pour the approximately ½ cup (121g) milk into the bowl and whisk to combine.
Add the flour in small amounts at a time and whisk to combine. There will be lumps at this point, but that&rsquos ok.
Pour the vanilla extract into the milk and slowly add the remainder of the milk to the batter. Whisk constantly to break up large lumps and to incorporate the wet ingredients completely.
Removing Batter Lumps
Since crepes are very thin when baked, it&rsquos important to minimize any lumps in the batter. I like to pour my batter through a strainer to remove the lumps. Use the back of a spoon or the whisk to push the batter lumps through the strainer.
Set the batter to the side for about 30 minutes before cooking the crepes. This will allow time for the flour to absorb the liquid and for the gluten to relax. This will make your crepes tender rather than chewy and rubbery.
Crepes are traditionally cooked on a billig (originating in Brittany, France). This is a flat cast-iron cooktop without sides or a raised rim. You can easily spread the batter on these crepe makers and because the sides are low, you can easily slide a spatula under the crepes.
Since it&rsquos unlikely most people own a crepe maker, I&rsquove provided three alternatives you can use at home.
Alternative 1: Skillet
Use a heavy bottomed skillet or a cast-iron skillet to cook crepes. Because a skillet has raised sides, pick it up and rotate it to help evenly spread the crepe batter on the bottom of the pan. The sides make it a little more difficult when flipping the crepe because it can be tricky to get the spatula under the crepe for flipping.
Alternative 2: Griddle
This option can be electric or placed on top of the stove. It provides a larger cooking surface that is completely flat. Typically, this will have raised edges along the sides, but because the surface is so much larger than a skillet, it&rsquos easier to maneuver a spatula under each crepe. This option is great if you want to make multiple crepes (or even homemade pancakes) at a time.
Alternative 3: Baking Steel
This is very similar to the griddle. It is a piece of food-grade steel that is placed on top of the stove or inside the oven to cook or bake food. Nabil and I have a large baking steel that he commissioned so we can make restaurant-style pizza in our home oven. This was the perfect surface for us to use since we had a ton of space to make the crepes. The entire surface was flat, which didn&rsquot interfere with my offset spatula. This option is also ideal if you need to make a large number of crepes in a short period of time.
Cooking the Crepes
Once you&rsquove chosen your baking surface, heat it to medium. You can tell when it&rsquos ready by flicking a small amount of water onto the metal. If it sizzles and evaporates, it&rsquos ready. If the water droplets stay without sizzling, keep heating your pan. During cooking, if you notice the crepes are cooking too quickly (e.g., the batter won&rsquot spread to the edges of the pan before setting, holes appear, or the crepes have uneven thickness), adjust your heat lower. Depending on your cooking surface, you might need to lightly grease the pan between crepes so they don&rsquot stick. I kept a paper towel near my baking steel with a small amount of melted butter on it so I could re-season the pan when necessary.
Pour approximately ¼ cup of batter into the pan and spread it out to form a thin circle of batter. If you are using a skillet, the best method will likely be to pick up the pan while tilting and rotating it in a circular fashion to cover the bottom. If you are using any of the other options (i.e., billig, griddle, or baking steel), use a wooden crepe spreader to make crepes approximately 9-10 inches (23-25 cm) in diameter. It took me a few tries to get the technique right. Once I realized a few key tricks, I was making beautiful crepes every time.
Crepe Spreading Tricks
The first trick is to work quickly. The pan is hot so the batter will cook quickly. If you take a long time to spread the batter, you will end up with a crepe with rings (almost like the inside of a tree) or a thick crepe, which will likely not cook evenly and will be gummy on the inside.
The second trick is to keep one end of the spreader in the middle of the crepe at all times. This will keep your crepe an even size around the entire circle (instead of getting wonky edges).
The third trick is to use light and even pressure when twirling the spreader in a circle. Don&rsquot push down AT ALL. By lightly resting the spreader on the surface of the batter, it will push the batter evenly without digging into it. If you notice you have a few areas where the batter is a little thick, just twirl the spreader a second time around the middle. If you notice you have strips of batter being pulled up as you go around, it is likely you are pushing down on the spreader.
The last trick is to ignore your penchant for perfectionism (or maybe that&rsquos just a tip for me). There will be times where the crepe becomes a little misshapen or the batter doesn&rsquot spread exactly the way you wanted it to, or it&rsquos too thick in one spot. Don&rsquot fiddle around with it! Because crepes are so thin, they cook very quickly. After about 2-3 twirls around the pan, any additional spreading will likely lead to messing up the crepe rather than making it look better.
Cook the batter for 1 minute (or until the bottom is set) and then use a spatula to flip it to the other side. Cook for another 30 seconds to a minute (or until the bottom is set) and then remove the crepe from the pan. Place finished crepe on a large plate and serve immediately or place on a baking sheet and keep it in a warm oven (100°F/35°C) until ready to serve.
Crepe Flavor Combinations
One of the best parts of crepes is that you can fill them with any flavor combination you want. Make them sweet or savory just by changing the fillings and toppings. If making them savory, leave out the vanilla extract and cut back on the sugar based on your taste.
Below are 3 flavor combinations that I made using this base crepe recipe, but in reality, the options are literally endless.
Pistachio, banana, and white chocolate drizzle
Fold the crepe in half and then half again. Top with pistachios, banana slices, and a drizzle of melted white chocolate for a delicious breakfast meal.
Strawberry and Nutella
Spread a thin layer of chocolate-hazelnut spread (e.g., Nutella) on half of the crepe and cover the Nutella with slices of strawberries. Fold the crepe in half and then half again. Add some decorative whipped cream flowers and enjoy. This is also delicious with a maple drizzle of maple syrup or reduced strawberry puree.
Put a small amount of whipped cream across the middle of the crepe and add a combination of raspberries, blueberries, and blackberries. Fold the sides of the crepe around the berries to form a wrap. Add a decorative dollop of whipped cream, more berries, a sprinkle of powdered sugar, and a drizzle of maple syrup.
What is your favorite filling combination? Let me know in the comments below!
Storing Unfilled Crepes
Crepes are best the day they are baked, but they will keep in the fridge for 1-2 days in an airtight container before getting dry and stale.
If you want to keep them longer than that, allow the crepes to cool completely to room temperature, stack them with a sheet of parchment or wax paper between each crepe (this will keep them from sticking to each other), place in a freezer bag (or completely wrap the stack on top of a plate with plastic wrap if the crepes are too large to fit in a freezer bag), and store in the freezer for up to a month.
Reheat crepes in skillet or place them on a baking sheet and put in a 325°F/160°C oven and heat until thawed and warm. The oven option is helpful if you need to reheat more than 1 crepe at a time.
Looking for More Breakfast Ideas?
Did you make this recipe?
I&rsquod love to know how it turned out! Please let me know by leaving your thoughts below. Or snap a photo and share it on Pinterest or Instagram (@windycitybaker).
Why we love this recipe
There are probably millions of crepes recipes in the world but for me, this is the Best crepe recipe in the world for one reason: it is my Mum's recipe. And you simply cannot beat childhood memories of food!
But more than just for personal reason, I adore this recipe because it creates extremely light and airy crepes. This Sweet Crepe Recipe is also super easy to make and very forgiving, making it almost impossible to fail.
A perfect lazy Sunday afternoon activity if you ask me!
Whip up a batch of classic French crêpes for a breakfast treat or a delicious dessert. These delicate pancakes pair beautifully with sweet and savoury fillings.
This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings
This classic French recipe is a fine way to elevate the humble pancake into a smart pudding
Use this easy crêpe mix to make sweet or savoury pancakes. There's enough for main course and dessert for a family of four so it's perfect for Shrove Tuesday
Ultimate Crêpes Suzette
Whip up the ultimate pancakes and Crêpes Suzette with Angela Nilsen's recipes
Almond crêpes with avocado & nectarines
These simple, fruit-topped pancakes will keep you going all morning yet they're gluten-free and low in carbs
Blood orange crêpe cake
Blood oranges come into season during the winter months, treat yourself to citrussy orange pancakes, layered with orange custard and topped with the caramelised fruit
Buckwheat crêpe madames
Enjoy these buckwheat pancakes with eggs, cheese and ham for breakfast or brunch. They're good for Pancake Day or something different at the weekend
What Is the Difference Between Crepes and Pancakes?
They both usually start as flour-based batters enriched with milk and eggs that’s poured onto a skillet, griddle, or pan and cooked until firm enough to roll or flip, but American-style pancakes are thick and fluffy, while French crêpes are wafer-thin and delicate.
One of the oldest forms of bread, pancakes have hundreds of variations and uses. They can be savory or sweet. You can eat them for breakfast, lunch, or dinner. They can be appetizers, entrees, or desserts.
The American version is also called a hotcake, griddlecake, or flapjack (then there are cornmeal johnny cakes). In Korea, they’re jeon, in Hungary, they’re called palacsinta, and in Russia, blini (of sour cream and caviar fame), which also includes blintzes. Jews have potato pancakes called latkes, and the Irish, boxties.
Chefs at The Little Pancake Company, an England-based maker of pancake and crêpe mixes and toppings, use the words pancake and crêpe interchangeably but acknowledge they’re actually very different. The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat.
“Crêpes also tend to be large in diameter compared to pancakes, and are often rolled or folded with a filling,” according to The Little Pancake Company’s “Tips and Flips” online resource. “Pancakes, on the other hand, tend to have a filling (such as blueberries) mixed into the batter and cooked within the pancake itself. ”
But if you’re in the United States rather than the United Kingdom, you might be well aware that some of us love our blueberries or blueberry sauce on top of the pancake too, along with maple syrup (and lots of other things, from bananas to chocolate chips—and whipped cream, or even ice cream).
Crêperies sell many versions, with both sweet and savory fillings—some are almost like a delicate burrito or taco, what with all the options for meat, cheese, egg, and vegetable fillings, so while they may not be thick enough to mix heftier ingredients straight into the batter, crêpes are still full meal-worthy for sure.
Trying to decide which you like best? Try these recipes for pancakes and crêpes. (Then move on to the question of pancakes vs waffles…)
1. Lemon-Ricotta Pancakes
These taste and feel heavenly when the weather warms. Whisking the egg whites separately into whipped peaks and then adding it to the batter, which includes the yolks, makes these pancakes airy. They’re light and bright, just how we like it. Get our Lemon-Ricotta Pancakes recipe.
2. Chocolate-Hazelnut Crêpe with Banana
While often sprinkled with a simple dusting of powdered sugar, chocolate-hazelnut spread is the filling of the gods for crêpes. You can use store-bought Nutella or homemade either way, bananas are a natural pairing. Get our Chocolate-Hazelnut Crêpe recipe.
3. Mushroom, Spinach, and Parmesan Crepes
If making a batch of crêpes is no big deal, then this recipe is a cinch and can be an elegant brunch, nice lunch, or light dinner. Get our Mushroom, Spinach, and Parmesan Crêpes recipe.
Want to enjoy your pancakes or crepes gluten-free and low-carb? Try this version of crepes from Nice, made with chickpea (garbanzo bean) flour. Get our Socca recipe.
5. Basic Crêpes
OK, this one isn’t as fun as the others, but it’s the basis for all that playfulness that crêpes allow. Master this, and you’re on your way to endless possibilities. Get our Basic Crêpes recipe.
6. Carrot Cake Pancakes
If you want fun, we’ll give you fun. These flapjacks are all up in the festivities, stealing everything we love about carrot cake, from the sweet orange shavings to the cream cheese icing, used as a syrup-sauce here. Call it breakfast or dessert — who cares? This is a crazy cool idea. Get our Carrot Cake Pancakes recipe.
7. Basic Pancakes
We have dozens of pancake recipes, so it’s really hard to use this one, but you gotta learn the basics before you go all crazy. Or so the wisdom goes. Get our Basic Pancakes recipe.
8. Keto Almond Flour Pancakes
Using almond flour helps make these both keto-friendly and gluten-free. (Almond flour also works for keto and gluten-free crêpes, though you’re a bit more limited when it comes to filling them.) Get the Keto Almond Flour Pancakes recipe.
9. Buckwheat Crêpes
Savory crêpes are often made with buckwheat, which happens to also be naturally gluten-free. Their stronger flavor pairs well with ham, cheese, and eggs. Get the Buckwheat Crêpes recipe.
10. Whole Wheat-Oat Pancakes
Swapping out some of the white flour with whole wheat flour and old-fashioned oats gives you more fiber in this version. Plus, you’re using cake flour to compensate for the density of these heavier grains and using only one egg, and oil instead of butter. Get our Whole Wheat-Oat Pancakes recipe.
Related Video: How to Make Those Internet-Famous Japanese Souffle Pancakes
Crepes are probably our favorite quick and easy sweet breakfast treat. They come together faster than pancakes or waffles, and taste just as good! The secret: letting the batter rest. It gives time for flour to absorb the liquid and the gluten to relax. In other words: Your crepes will be extremely tender (not chewy).
How do I make crepe batter?
Create a well in the combined, dry ingredients, then whisk in the eggs and milk. So simple!
Is crepe batter the same as pancake batter?
No&mdashthe ingredients are mostly the same, but pancake batter has a leavener like baking soda or baking powder, while crepes do not. So pancakes will turn out fluffier and thicker, while crepes are thin and delicate.
Crepe batter is runny, while pancake batter is thick. Don't fear how thin your crepe batter will be!
How do I make sure my crepe batter doesn't have any lumps?
Crepe batter is meant to be very thin&mdashthere's more milk than flour in the batter&mdashand you want it to be lump-free. We find that most of the time whisking by hand works fine, but if you want to make sure it's perfectly thin, you can blend up the batter in a blender or food processor.
How do I make sweeter crepe batter?
Easy&mdashjust up the amount of sugar. We add just a tablespoon, which can easily be doubled if you're making dessert crepes.
What can I pair them with?
Truly anything your hear desires. But fresh fruit or a heaping spoonful of Nutella or peanut butter are a couple of our favorite toppings.
Made these? Let us know down below how you liked 'em! If you're now addicted to crepes, be sure to check out this Rainbow Crepe Cake!
Crêpes belong to the general category of ancient Greek Tiganitai, from Greek tíganos (τίγανος), meaning "frying pan", which, in English, is literally translated to Pancakes.  The French term "crêpe" derives from the Latin crispa, meaning with "creases". The name "galette" came from the French word galet ("pebble") since the first galettes were made on a large pebble heated in a fire.
In France, crêpes are traditionally served on Candlemas (La Chandeleur), February 2. This day was originally Virgin Mary's Blessing Day but became known in France as "Le Jour des Crêpes" (literally translated "The Day of the Crêpes", and sometimes called colloquially as "Avec Crêpe Day", "National Crêpe Day", or "day of the Crêpe"), referring to the tradition of offering crêpes. In fact, in 472 Roman Pope Gelasius I offered Crispus (later said Crêpes) to French pilgrims that were visiting Rome for celebrating the Chandeleur.  Also, the belief is that catching the crêpe with a frying pan after tossing it in the air with the right hand while holding a gold coin in the left hand will make that person rich for a year.   The roundness and golden color of a crêpe resemble the sun and its rays. This symbolism also applies to the coin held in the person's hand. 
Sweet crêpes are generally made with wheat flour (farine de blé). When sweet, they can be eaten as part of breakfast or as a dessert. Common fillings include Nutella spread, preserves, sugar (granulated or powdered), maple syrup, golden syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits or confiture.
Savory crêpes are made with non-wheat flours such as buckwheat. A normal savory crêpe recipe includes using wheat flour but omitting the sugar.  [ citation needed ] Batter made from buckwheat flour is gluten-free, which makes it possible for people who have a gluten allergy or intolerance to eat this type of crêpe. Common savoury fillings for crêpes served for lunch or dinner are cheese, ham, and eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products.
Crêpes can also be made into crepe cakes by adding the plain crepes on top of each other, and within the two layers adding a layer of cream. Fruits, chocolate, cookies, marshmallow, etc, can be added. Most of the crêpe cake is sweet and it is usually considered as a dessert. It can also replace the traditional birthday cake. Crêpe cakes are usually 15-30 layers, and the crêpes used are very thin and soft. [ citation needed ]
Batters can also consist of other ingredients such as butter, milk, water, eggs, flour, salt, and sugar.  Fillings are commonly added to the center of the crêpe and served with the edges partially folded over the center. An Indian variety of the crêpe uses a multi-grain flour called "bhajanee", eggs, curd, and an assortment of spices as its ingredients. It is a modern variation of an Indian dish called Thalipeeth. [ citation needed ]
A cake made with layers of crêpes with a filling in between is called “ミルクレープ(mille-crêpes)”, a Japanese-made French word combining crêpes and mille-feuille.  It was invented by Emy Wada, a pâtissier who operated Paper Moon Cake Boutiques in Japan, in 1980s. In 2001, she expanded to New York City where she supplied cakes to popular chains Dean & Deluca and Takashimaya.  Today mille-crêpes are often introduced as a French pastry in many parts of the world despite its Japanese origin and can even be found in France.   
In order to make an evenly thin crêpe, it is crucial to have a batter without lumps. After whisking the batter, let it rest for half an hour, or overnight, to let the bubbles from whisking disappear from the batter. Some people mix the batter to a fine consistency by using a blender or mixer. 
A crêperie may be a takeaway restaurant or stall, serving crêpes as a form of fast food or street food, or may be a more formal sit-down restaurant or café. 
Crêperies are typical in France, especially in Brittany however, crêperies can be found throughout France and in many other countries.
Because a crêpe may be served as either a main meal or a dessert, crêperies may be quite diverse in their selection and may offer other baked goods such as baguettes. They may also serve coffee, tea, buttermilk, and cider (a popular drink to accompany crêpes). 
Mille crêpes(ja) are a French cake made of many crêpe layers. The word mille means "a thousand", implying the many layers of crêpe.  Another standard French and Belgian crêpe is the crêpe Suzette, a crêpe with lightly grated orange peel and liqueur (usually Grand Marnier), which is subsequently lit upon presentation. 
English pancakes are similar to wheat flour crêpes and are served with golden syrup or lemon juice and sugar. Swedish pancakes, also called Nordic pancakes, are similar to French crêpes. In some of the Nordic countries, crêpes are served with jam or fruit, especially lingonberries (or the butter from that fruit) as a dessert with a variety of savory fillings. Traditional Swedish variations can be exotic. Besides the usual thin pancakes, called pannkakor in Swedish and räiskäle in Finnish which resemble the French crêpes and, often served with whipped cream and jam, are traditionally eaten for lunch on Thursdays with pea soup. The Swedish cuisine (as well as the Finnish one) has plättar/lettu, which resemble tiny English pancakes, are fried several at a time in a special pan. Others resemble German pancakes but are baked in the oven and include fried pork in the batter (fläskpannkaka). Potato pancakes called "raggmunk" contain shredded raw potato and may contain other vegetables (sometimes the pancake batter is omitted, producing rårakor).
A special Swedish pancake is the saffron pancake from Gotland which is made with saffron and rice and baked in the oven. It is common to add lemon juice to the sugar for extra taste. The pancakes are often served after a soup. Another special Swedish pancake is the äggakaka (eggcake), also called skånsk äggakaka (Scanian eggcake).  It is almost like an ordinary Swedish pancake but it is much thicker and more difficult to make due to the risk of burning it. It is made in a frying pan and is about 1 + 1 ⁄ 2 to 2 inches thick and is served with lingonberries and bacon. The Norwegian variety is commonly eaten for dinner, traditionally with bacon, jam (typically bilberry jam) or sugar. [ citation needed ]
The 49er flapjack is a sourdough crêpe which is popular in the United States,  getting its name from the popularity of this style of pancake during the California Gold Rush. Because it is similar to a Swedish pancake, the 49er is sometimes served with lingonberry sauce, although most often it is rolled up with butter and powdered sugar, or served open-faced and topped with maple syrup.
Cherry Kijafa Crêpes are also common in the United States and are made with a traditional crêpe base, but filled with cherries simmered in a Kijafa wine sauce. 
Crêpe dentelle is a crispy biscuit made with a very thin layer of crêpe folded in a cigar shape and then baked. It is usually enjoyed with a hot drink during the goûter, in France. 
In Norwegian, crêpes are called pannekake, in most German regions Crêpes (referring to a wide and flat crêpe, as opposed to the smaller and thicker native Pfannkuchen pancakes). In Swedish, a crêpe is called pannkaka in southern regions while being called plättar in the north, in Danish, pandekager ("pancakes"), in Icelandic it is called pönnukaka, in Finnish a crêpe is called either ohukainen or lettu or räiskäle, in Greek it is krepa (Κρέπα), in Dutch it is a pannenkoek or flensje, and in Afrikaans a pannekoek, which is usually served with cinnamon and sugar. In the Spanish regions of Galicia and Asturias, they are traditionally served at carnivals. In Galicia, they're called filloas, and may also be made with pork blood instead of milk. In Asturias, they are called fayueles or frixuelos, and in Turkey, akıtma.
In areas of central Europe, formerly belonging to the Austro-Hungarian empire, there is a thin pancake comparable to a crêpe that in Austro-Bavarian is called Palatschinken in Hungarian: palacsinta and in Bulgarian, Macedonian, Czech, Serbo-Croatian, and Slovene: palačinka in Slovak: palacinka. In the Balkan countries, palačinka or pallaçinka may be eaten with fruit jam, quark cheese, sugar, honey, or the hazelnut-chocolate cream Nutella, while there is also a breaded variant which is mostly filled with meat. Restaurants which are specialised in palačinci are called "Palačinkara" in the region. In Ashkenazi Jewish cuisine, there is a similar dish known as the blintz. The Oxford English Dictionary derives the German and Slavic words from the Hungarians palacsinta, which it derives from the Romanian plăcintă, which comes in turn from classical Latin placenta ("small flat cake"), even though the Romanian plăcintă is more similar to a pie, and the crêpes are actually called clătită.
During the Russian celebration of Maslenitsa (Russian Butter Week), one of the most popular foods are blini, or crêpes. Since they are made from butter, eggs, and milk, crêpes are allowed to be consumed during the celebration by the Orthodox church. White flour can be replaced with buckwheat flour and milk can be switched for kefir, and oils can be added or substituted. Blini are served with a piece of butter and topped with caviar, cheese, meat, potatoes, mushrooms, honey, berry jam, or often a dollop of sour cream. The dish is supposed to represent the sun since the holiday is about the beginning of the spring. 
In addition to crêperies and crêpe franchises, some crêpe manufacturers use modern equipment to produce crêpes in bulk.
The names for thin crêpes in other parts of Europe are:
- : pallaçinka : frixuelo : krampouezh : палачинка : krampoeth : palačinka : pannenkoek : pannkook, ülepannikook : pannukaka : ohukainen, lätty, lettu or räiskäle : filloas : Crepe, Austria: Palatschinke : κρέπα (krépa) : palacsinta : pönnukaka : crespella, crespe : құймақ (quymaq) : pankūka : lietiniai blynai : палачинка : naleśniki : crepe : clătită : блины (bliny) : palačinka, палачинка : palacinka : palačinka : crepes : krep, akıtma : млинці, налисники (mlyntsi, nalysnyky) : cramwyth
In South India, a crêpe made of fermented rice batter is called a dosa, which often has savory fillings. In Western India, a crêpe made of gram flour is called "Pudlaa" or "Poodla", with the batter consisting of vegetables and spices. Another variety is called "patibola" and is sweet in taste due to milk, jaggery, or sugar. The injera of Ethiopian/Eritrean/Somali/Yemeni cuisine is often described as a thick crêpe. In Somalia, Malawaḥ (Somali: Malawax) is very similar to a crêpe. It is mostly eaten at breakfast.
Crêpes have also long been popular in Japan and Malaysia, with sweet and savory varieties being sold at many small stands, usually called crêperies. In Argentina and Uruguay, they are called panqueques and are often eaten with dulce de leche. Various other French foods such as crêpes, soufflés, and quiche have slowly made their way into North American cooking establishments.  Typically, these franchises stick to the traditional French method of making crêpes but they have also put their own spin on the crêpe with new types such as the hamburger and pizza crêpe.
In Mexico, crêpes are known as crepas, and were introduced during the 19th century by the French   and are typically served either as a sweet dessert when filled with cajeta (similar to dulce de leche), or as a savoury dish when filled with Huitlacoche (corn smut), which is considered a delicacy.
In the Philippines, a native crêpe recipe is the daral which is made from ground glutinous rice and coconut milk batter (galapong). It is rolled into a cylinder and filled with sweetened coconut meat strips (hinti). 
The perfect crepe
Its surface is the softest canary yellow evenly dimpled with pale gold. Its edges are as frilly as old French lace. It is so delicate you can barely pick it up. This is the perfect crepe.
You could argue that the perfect crepe is always the first of the batch. The one that sticks a little, collapses in a heap when you attempt to turn it, and is thicker than you would have liked. Wolfed hot and hissing from the pan, squirted with lemon and a thick layer of sugar - this is the pancake that pleases the mouth if not the eye. Hot and slightly doughy, tart with lemon and gritty with slightly too much sugar, this is the cook's perk, to be scoffed in secret.
On the other hand, the perfect crepe, or pancake if you prefer, is probably one that you make when you are in your stride, having got into something of a rhythm. If your batter is thin enough and you have a good pan, it won't take long. But the consistency of the batter is crucial. Too thin and your crepes will have no substance. Too thick and everyone will laugh at your attempts (though secretly they will like them even more so).
Pancakes are too good for a once-a-year mega-session on Shrove Tuesday. Which is why I resolutely wait until after the annual batterfest to make mine. I feel much the same way about plum pudding, too.
Lightness is crucial. Some cooks swear by adding beer or mineral water to the batter here in place of some of the milk. The mineral water isn't a bad idea (the beer can often give an unwanted yeasty note), but I am not convinced it is really needed. What is more important is that the cooking is done quickly, so that the pancake remains moist. Cooked too slowly, they tend to dry out. Another cause of thin, dry results is using a batter that is too thin. No matter what the recipe says, you should adjust the consistency of your batter to one resembling double cream.
You can get fancy with all manner of stuffings and sauces. French creperies have everything from chocolate sauce to apple purée on their menus. Moreish though these fillings can be, they run pretty close to gilding the lily. The only one really worth bothering with is crêpe suzette. I know it smacks of 60s flash-restaurant cooking, but this really is one of the great desserts of all time. Light crepes in a sticky butter and citrus sauce. Be snotty about it if you want, but frankly it's your loss. I reckon it's a charming way to end a meal.
But good as they are, I can't help thinking the perfect crepe is the one you eat at the cooker, scattered with sugar and patchily wet with lemon juice, eaten from your fingers while you calmly cook the next.
Ideally, a flat, iron pan with just a shallow rise at the edges to keep the batter in place. If you are buying a new one, look for one which is heavy in the hand, with a solid base that won't warp in the heat. Although the pancake will cook quickly, you want the pan to heat up slowly and retain that heat evenly throughout the session.
Getting the pan hot
Get the pan hot slowly, over a low to moderate heat. The only way to check whether it is hot enough is by having a go at making a pancake. It should be hot enough that the batter colours in less than a minute, but not so hot that the batter sets before you have time to let it run over the entire pan.
You don't have to let the batter rest before you use it, but after much experimenting I do think it best to set it aside for half an hour. The science behind this is simply that the rest period gives the protein in the batter time to relax and the starch time to expand.
Organic eggs from free-range hens have deeper-yellow yolks, so a crepe made with them will have a better colour. The flour should be plain, the milk can be skimmed or full cream - it doesn't make a fat lot of difference either way. Salt - the tiniest pinch, really - does make a difference. And what is more, I put it in whether it is going to be used for sweet or savoury.
Don't. At least not the pan itself. Simply wipe it with kitchen roll to remove any traces of butter. Once the surface becomes well seasoned and virtually non-stick with age, you can give it the occasional wash in hot soapy water. It is essential to dry it thoroughly.
Storing your crepes
I can't imagine how anyone could resist a hot pancake straight from the pan, but if you want to make several in advance to stuff and roll up later, then you will need to take care. Occasionally even the best-made pancakes can stick together. Keep them separate by putting a small square of greaseproof or bakewell paper in the centre of each crepe. Even though it doesn't cover the whole surface, it will stop them from sticking. I have been told you can freeze them, but it is not the sort of thing I do.
The basic crepe
50g butter, plus more for cooking
100g plain flour
1 large egg
1 large egg yolk
Melt most of the butter in a small pan and leave it to cool slightly. Sift the flour into a large mixing bowl with a good pinch of salt. Scoop a well in the centre of the flour, then drop in the egg and the egg yolk. You can beat them lightly first, but I'm not sure it makes much difference. Pour in the milk, whisking gently as you go, then whisk in the melted butter. Set the batter aside for about half an hour.
Melt some butter for frying. Heat an 18-20cm crepe pan and brush it with a little melted butter. Stir the batter - it should be the thickness of double cream - and pour 50-60ml into the pan. Working quickly, tilt the pan so that the batter runs all over the surface, making a neatish round. The base should be covered in batter, but not quite thin enough to see through.
Let the crepe cook for a minute or so until the underside is golden in patches and comes easily away from the pan. Lift one edge up with a palette knife and flip it gently over. The base should be cooked in 1 minute, maybe less - but it will only cook in patches, not as evenly as the first side. Tip it carefully on to a plate. Brush the pan with a little more melted butter and continue until you have used all the batter.
· For sweet pancakes, you can add 1 tbsp of caster sugar to the mixture and 2 tbsp of brandy. This will give a sweet, richer finish and is especially good for those who like their pancakes with cream or ice cream.
Orange and lemon pancakes
Having said how much I like plain pancakes, I do stuff them from time to time. I continue the citrus theme here because it works better than anything else I have tried. Yes, this dish is rich, but it is meant as an occasional dessert. It might be best following grilled fish or something relatively light. This is a bit of an assembly job - the batter, the pancakes, the filling, the sauce - but is deeply satisfying to make. Serves 4.
12 pancakes (see above)
325g lemon curd
100g thick, natural yogurt
200ml crème fraîche
1 level tsp lemon zest
8 level tbsps orange or lemon marmalade
juice and finely shredded zest of 1 orange
2 level tbsps golden caster sugar
2 tbsps Cointreau
Warm the oven to 200 C/gas mark 6. Make the filling by stirring the ingredients lightly together, then cover tightly with clingfilm and chill in the fridge.
Melt the marmalade in a small pan over a moderate heat. Stir in the orange juice, zest, caster sugar and Cointreau. Bring the mixture to the boil then turn down the heat and simmer gently for 3 minutes. Spread the pancakes with the filling, fold them into quarters, and lay them in an ovenproof dish. Pour the hot sauce over the stuffed pancakes and reheat for 15 minutes.
- 1 cup unbleached all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 1 1/2 cups whole milk, room temperature
- 4 large eggs, room temperature
- 3 tablespoons unsalted butter, melted, plus more for brushing
In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day stir for a few seconds before using.
Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.
Crispy Crepe Recipe with Savory Southwest Fillings
I love this Southwest twist on classic French crepes. Large crepes, cooked until crispy, folded then, filled with Southwest Chipotle Raspberry Grilled Chicken. Roll them into a cone for a great lunch on the go.
I know what you’re thinking, “Crepe recipes? On a Southwest food blog?” That’s what I thought. Until I tasted fajita steak and chipotle chicken wrapped up in a crispy crepe, that is.
We found a great little restaurant in Irvine, California last month called the Crepe Maker. The menu is built around a basic crepe recipe filled with just about anything you can imagine. Savory, sweet, Southwest, Italian, they have it all. My husband was skeptical, to say the least. “Crepes aren’t really food. Are they?”
These crepes certainly are! I have never had a crepe like this. The crepes I have eaten are usually small and soft… delicate little things. The crepes at Crepe Maker are large and crispy! Think pizza sized. They are folded in half and rolled into a cone shape in order to hold such hearty ingredients as fajita steak, marinated chicken and even Tex-Mex combos with corn and black beans. My favorite crepe turned out to be the one I tried on a whim. It has marinated chicken, melted cheddar cheese, tomatoes, spinach, walnuts and… wait for it… raspberry jam! It was delicious! The raspberry jam added tartness and just a little sweet to the dish. The jam melted slightly in the warm crepe and spread itself around on the spinach greens. I’ve been craving the crepes ever since we returned home.
The cooks at the Crepe Maker shared their tips for making the perfect crepe. So, get your filling and your crepe batter ready and cook along.
1. Consistency. The batter should be a thin pancake like batter so that it will spread evenly but, it should still have body and not be too runny.
2. The biggest tip is to spread the crepe batter evenly so that it will brown evenly and crisp up without patches of uncooked batter. A crepe maker machine is used but, the cooks said they make crepes at home in a regular saute pan and they turn out just as well. If you don’t have one of these “spreaders,” just roll the batter around the pan and pour off the excess before the crepes brown.
3. Use an “off set” spatula that is long enough to fit under the entire crepe so the crepe can be flipped without tearing.
4. Make sure that the crepe browns evenly on both sides so that it will get crispy and be strong enough to hold the fillings.
5. Fold the crepe in half while still in the pan so that your warm ingredients will stay warm and cheese will melt to the crepe.
6. Work quickly when adding the fillings so that the crepe will not over cook or dry out.
7. Roll the crepe into a cone shape around the filling while the crepe is warm and can still be shaped without cracking.
8. Don’t forget to make extra crepes to fill with carmel and fresh fruit for a low-fat dessert.
Here is a good basic crepe recipe to experiment with. You can always add things like chives or a tiny bit of chili powder to the batter.