Street Food
Crêpes
The Quirky Foodster Team
Ingredients
- 250 g (2 cups) Plain flour
- 500 ml (2 cups) Whole milk
- 3 large eggs
- 50 g (3 1/2 tbsp) Melted unsalted butter, plus extra for the pan
- 1 pinch salt
- 1 tbsp granulated sugar (for sweet crêpes; omit for savoury)
- Fillings of choice (sugar and lemon, Nutella, ham and cheese, etc.)
Method
- Whisk flour, salt and sugar (if using) together in a bowl.
- Whisk in eggs, then gradually add milk, whisking until a smooth, thin batter forms.
- Whisk in melted butter and rest the batter for at least 30 minutes.
- Heat a lightly buttered crêpe pan over medium-high heat.
- Ladle in a thin layer of batter, swirling immediately to coat the pan evenly.
- Cook 1-2 minutes until the edges lift and the underside is golden, then flip and cook 30-60 seconds more.
- Fill or top with your chosen filling and fold or roll to serve.
Introduction: Originating in Brittany, crêpes have become a beloved French street food staple, sold from stands and creperies throughout the country, filled with anything from simple sugar and lemon to Nutella, ham and cheese.
Cultural Background: Originating in Brittany, crêpes have become a beloved French street food staple, sold from stands and creperies throughout the country, filled with anything from simple sugar and lemon to Nutella, ham and cheese.
Tips: Resting the batter lets the flour hydrate fully and the gluten relax, giving thinner, more tender crêpes.
Variations: Savoury buckwheat crêpes (galettes) are a Breton specialty, traditionally filled with ham, egg and cheese. Already vegetarian (for sweet fillings; check savoury fillings individually). Use plant milk, a flax egg substitute (1 tbsp ground flax + 3 tbsp water per egg), and plant-based butter.
Storage: Cooked crêpes can be stacked with parchment between them and refrigerated up to 2 days.
Reheating: Reheat briefly in a dry pan over low heat, or in short bursts in a microwave.
FAQs:
Q: Why are my crêpes tearing when I flip them?
A: The pan may not be hot enough, or the crêpe hasn’t cooked long enough on the first side; wait until the edges visibly lift and dry before flipping.
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