Crepes
Savory and sweet crepes with a variety of fillings.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Crepes have ancient roots, possibly dating back to the 5th century. Legend says a Breton woman accidentally spilled thin porridge onto a hot cooking surface, resulting in the first crepe. Over time, variations developed across France and beyond, leading to both sweet and savory versions enjoyed today.
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Crepes are deeply embedded in French culture, representing both everyday meals and celebratory occasions. They are a popular street food, restaurant staple, and home-cooked delight, reflecting regional variations and culinary creativity.
La Chandeleur (Candlemas)
Crepes are traditionally eaten on February 2nd, La Chandeleur, a Christian holiday commemorating the presentation of Jesus at the Temple. The round shape and golden color of the crepe symbolize the sun and prosperity for the year.
Regional Variations
Brittany is particularly known for its buckwheat crepes (galettes), often served with savory fillings. Different regions may feature unique ingredients or preparation methods, showcasing local culinary traditions.
Street Food & Festivals
Crepe stands are common in French cities and at festivals, offering a quick and customizable meal. The act of watching a crepe being made fresh adds to the culinary experience.
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Crepes offer a versatile canvas for diverse flavors, ranging from sweet and delicate to savory and robust. The batter itself is typically mild, allowing the fillings to take center stage.
Sweet crepes commonly feature flavors like vanilla, chocolate, fruit (strawberries, bananas, apples), nuts, caramel, and whipped cream. Savory crepes, known as galettes, often incorporate ingredients such as cheese (Gruyere, Emmental), ham, eggs, mushrooms, spinach, and various vegetables. The buttery flavor of the crepe itself complements both sweet and savory options.
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Batter Consistency
The batter should be thin enough to spread easily and evenly on the pan but not so thin that it tears. Resting the batter for at least 30 minutes allows the gluten to relax, resulting in a more tender crepe.
Pan Temperature
The pan should be hot enough to cook the crepe quickly but not so hot that it burns. Medium heat is usually ideal. A well-seasoned crepe pan or non-stick skillet is recommended.
Spreading Technique
Use a crepe spreader (or the back of a spoon) to quickly and evenly spread a thin layer of batter on the hot pan. Rotate the pan as you spread to ensure a uniform thickness.
Flipping Crepes
Use a thin spatula to gently lift the edges of the crepe and flip it when the edges start to brown and the top appears set.
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