Crêpe
The crêpe is one of the most well-known sweets in French cuisine, made in the Brittany region for centuries. The thin, flexible pancake is a perfect base for both sweet and savory fillings. Originally made with buckwheat flour, today it is mostly baked with wheat flour to achieve a softer, smoother texture. In France, it is often found in cafes and street vendors, classically served with Nutella, jam or caramelized sugar. Easy to prepare, yet an elegant and tasty dessert that can make any day special.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, whisk together the flour, sugar, vanilla sugar, and a pinch of salt.
2
In another bowl, whisk the eggs, then add the milk and melted butter, mixing well.
3
Pour the wet ingredients into the dry ingredients, and whisk until the batter is smooth.
4
Let the batter rest for 15 minutes, allowing the flour to properly absorb the moisture.
5
Heat a skillet over medium heat and lightly grease with butter.
6
Pour a ladleful of batter into the skillet, and quickly spread it thinly across the bottom with a swirling motion.
7
Cook the crêpe for about 1 minute, until the edges begin to pull away from the pan. Flip and cook the other side for 30-40 seconds.
8
Place the cooked crêpe on a plate, then fill with Nutella, jam, or any filling of your choice.
9
Fold in half or roll up, sprinkle with powdered sugar, and serve fresh.
