I have been preparing this delicious French crêpes recipe, with a basic batter for sweet and savory crêpes, for more than 20 years now. I was given this recipe for the delicious crêpes back in the day by our vacation homeowner in Locronan, Brittany,
France. We together with our children have spent many vacations there during the Easter breaks. French crêpes have been a favorite of ours ever since. They are so easy to prepare, making them perfect for beginners and kids who want to try their
hand at making these classic French pancakes. Of course, that’s not to say that this French favorite isn’t just right for the most experienced chefs and gourmets. The French crêpe is made of a very light and liquid batter, from which you can easily bake
very thin crêpes. You can also fill them with almost anything later on. Especially delicious are sweet crêpes filled with chocolate or fruit or a savory version with cheese and ham.
Delicious French crepes with blueberries
French crêpes are a very classic French dish that can be prepared both sweet and savory. The most common savory recipe for crêpes in France is a buckwheat crêpe with ham and cheese called “Galette”. Here in Germany, we usually use regular wheat flour for the popular crêpe batter. I like the dark galettes with buckwheat from France very much but we also like to eat the wheat flour crepes at home. With my universal crêpe dough recipe, you can easily prepare sweet and savory crêpes. You
can then spread them with Nutella, for example, and top them with banana or strawberries. They can also be served with powdered sugar and fresh fruits like blueberries. There are many different ways to prepare a French crêpe, so I’ve put together some advice to help you make the perfect crêpe with my French crêpe recipe.
My kids still love French crêpes and galettes today. At home, we especially love the savory crepes with ham and cheese. The sweet crepes we like best with warm, sweetened blueberries. I will post the “French Galette Recipe” with buckwheat flour
on the blog in the next few weeks. They are absolutely amazing when stuffed with seafood. My tasty recipe for French crêpes has been published in a wonderful children’s cookbook called ” Pinipas Pfannkuchen Bäckerei” here in Germany. I am very happy that I was invited to be part of this beautiful project. I have always found it very enjoyable to cook together with my children, not only to give them something practical to take with them but also to show them how much fun you can have
cooking and baking.
Perfectly thin French crêpes with blueberries.
Crêpes are a delicious and easy prepared delight. They’re perfect for days that you need a change from your usual breakfast or brunch routine. And perfect for surprising your family with delicious crêpes for breakfast on the weekend. Crêpe batter is
amazingly easy to make, and once you’ve stirred it, it only takes a few minutes to prepare a stack of crêpes. You can then fill or spread them with whatever your heart desires. French crêpes are also really delicious with fruity jam or honey. Savory
crêpes taste great with cheese, ham, or ground meat.
5 tips for the preparation of a perfect French crêpe
Use a special crêpe pan or a flat, non-stick frying pan
- Don’t heat the pan too high, a medium temperature will do. The pan and the grease
shouldn’t be too hot.
- Put only a little batter in the pan.
- The crêpes can be fried perfectly in clarified butter. But don’t use too much, a
teaspoon is sufficient if you use a non-stick pan. Butter doesn’t do the trick here.
- Once I put the batter in the pan, I lift it up and move it around so that the batter can
spread out thinly in the pan. That’s how you get super thin crêpes.
I hope you enjoy making crêpes and reading, strolling through and trying out my
cooking and baking recipes!
- 1 shallow non-stick frying pan
- 1 bowl
- 1 blender or food processor
- 1 ladle
- 1 plate
- 260 g flour 2 cup
- 60 g butter melted 1/2 Stick
- 4 eggs large
- 500 ml Milk 16.9 us fl oz
- 1/4 tsp salt
- 1/4 tsp sugar
- Clarified butter for frying
- 150 g grated cheese “Emmental”
- 100 g cooked ham
- 150 g blueberries
- 2 tbsp vanilla sugar
- 1 pinch cinnamon
- Weigh the flour and mix it together with salt and sugar in a large bowl. Beat the eggs in a measuring cup first and whisk for a moment. Melt the butter. The eggs are then added to the flour, stirring constantly, alternating with the milk.
- The batter is stirred until it is smooth and well combined. Only then the melted butter is stirred into the batter. If you have enough time, you can then let the batter rest for up to 30 minutes. If you are short of time and need to prepare something quickly, simply do without the resting time and start frying immediately.
- Heat some clarified butter in a shallow pan. I always fry the crêpes in clarified butter and use neither butter nor oil. Then add some of the batter to the pan. Not too much, so that the crêpe becomes heavenly light and thin. The pan is then immediately swirled so that the batter is spaced out evenly. Circular movements are suitable for this purpose.
- If you choose a savory crêpe, you can immediately top half of the crêpe with a slice of ham and some grated cheese. The crêpe is then folded after about 2 minutes.
- If you decide on the sweet version, for example with blueberries, you can either turn the crêpe after one minute and then take it out of the pan after another as a whole or fill the crêpe while it is still in the pan. To do this, fill about 2 tablespoons of the blueberry-sugar-cinnamon mixture on the crêpe and then fold it over and turn it while still in the pan.
- Warm the blueberries together with the sugar and cinnamon in the microwave for about 1 minute, and stir the mixture well. You can then use the blueberry mixture to fill the crêpe or pour it over the finished crêpe.