Who hasn’t dreamed of walking along the streets of Paris eating a crepe dripping with Nutella?
Or walked past a creperie in your hometown or while on vacation, then turned back to contemplate the artistic beauty of a crepe being poured and cooked while the lucky recipient waits in anticipation? The last time I stood mesmerized by the pouring and flipping of a crepe, I was overlooking the Pacific Ocean from a park in Lima, Peru. Whether or not you’ve stopped to watch or ordered a crepe yourself, chances are you’ve heard of them. So for today’s activity, why not try making them?
Let’s start with a little history: Buckwheat flour arrived to the harsh and rugged coast of Brittany, France many hundreds of years ago. Ground into a flour, with a pinch of salt and cooked over a hot, flat surface and—voila—the crepe was born!
Actually, there are several urban legends woven into the lure of this simple pancake. (One tale claims the crepe originated by accident as a result of porridge being spilled on a hot, flat surface in this same coastal region of France.) But all agree, the crepe, as we know it today, arose from the Middle Ages in Brittany. Since then, it has conquered time and distance to become both a French and a global delight.
To give you a taste of France, our friends at EF Go Ahead Tours gave us their authentic French crepe recipe. With this fun and easy recipe, chefs of all ages can enjoy learning about this ancient tradition as they create their own version.
To get started:
Total Time: 25 minutes
Servings: 17–22 crepes
Recipe origin: France
- 2 eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tbsp butter, melted
- 2 1/2 tbsp sugar
- 1 tsp vanilla
Directions
Add all ingredients to a blender and blend on the “pulse” setting for 10 seconds. Refrigerate batter for one hour. (The secret to a great crepe is to let it rest!)
Heat a small, nonstick frying pan and coat it with extra butter. Pour 1/8 cup of batter into the middle of the pan and swirl to spread evenly over the surface. Flip the crepe over after 30 seconds and continue to cook for an additional 10 seconds.
Remove from the pan and let cool. Repeat until batter is gone.
Here’s the fun part: Now you get to decide what type of crepe you’re making! If you’re leaning toward something savory, go with classic ham and cheese or spinach and mushroom. Or, if you’re in the mood for a sweet treat, try strawberries and whipped cream or Nutella and bananas. Better yet, get creative. Just about everything goes well with crepes, so you can’t go wrong.
Want to stay within the French tradition? Try making your own Chantilly cream. As the name implies, the delicious topping comes from Chantilly, France, and is basically their signature twist on whipped cream.
Chantilly cream:
- 1 cup heavy cream
- 1 tbsp granulated sugar
- 1/2 tsp vanilla extract
Directions
In a bowl, combine the cream and sugar. Using a whisk or electric mixer, beat until you get fluffy peaks. Add in the vanilla and beat the mixture for another 30 seconds or so.
Did you come up with an amazing flavor combination? Share it with us at [email protected]!
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