Sweet Crepes Recipe | COOKTORIA (2024)

FAQs

What are sweet crepes made of? ›

Whisk together eggs, milk, flour, melted butter, sugar, and salt in a large bowl until smooth. Heat a medium skillet or crepe pan over medium heat. Grease the pan with a small amount of butter or oil applied with a brush or paper towel.

Let the batter rest.

If you can make the batter the night before, or 8 hours before you plan to make crêpes, they will be better than straight away. This resting period allows the gluten in the flour to develop and bond to the milk and eggs, and this yields a more complex flavor.

Crêpe Fillings: Go Sweet or Go Savory

Sugar and vanilla are added to the batter when making a sweet crêpe recipe and they are simply left out when filling with savory ingredients such as cheese, meat, seafood, and veggies. You can also add some chopped fresh herbs to go the savory route.

THE BEST WHEAT OR BUCKWHEAT FLOURS FOR YOUR CREPE OR GALETTE BATTER. Wheat flour is generally used to make sweet crepes, and buckwheat flour for savoury galettes.

Also, crepes are usually sweet and eaten as dessert, usually with berries and whipped cream, with chocolate sauce and ice cream, or as the French do, flambeed with oranges.

Some of the most popular crepes are those that include some type of fresh fruit or jam. Blueberries, strawberries, and cherries are often paired with chocolate spreads, cream cheese, and whipped cream. For a savory dish, crepes egg benedict is a delicious option.

Crêpes are an ultra-thin pancake common in France that can be made sweet or savory, typically rolled or folded with a variety of fillings from jam or Nutella to ham and cheese to seafood.

Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées).

Crepes are a source of complex carbohydrates, which are an important source of energy for the body. They also contain protein, thanks to the eggs and milk used in their preparation. They can also be a good source of fiber if whole wheat flours are used, which are very healthy.

Not all crêpes are made the same. There are two main categories of crêpes: sucré (sweet) and salé (savory). The first type is traditionally made with wheat flour, the second with buckwheat (or sarrasin) flour. The latter is often referred to as a galette, instead of a crêpe.

Where are sweet crepes from? ›

The history of crepes dates back to 13th century Brittany, France. It seems a housewife there accidentally dribbled some thin porridge onto a hot, flat cooktop. Since people back then weren't inclined to waste even their smallest cooking mistakes, she ate it. The rest, as they say, is history.

From dessert to dinner and breakfast, you can enjoy them all time of the day. Though the assumption isn't wrong, crepes are one of the foods associated with France.

There are two main categories of crêpes: sucré (sweet) and salé (savory). The first type is traditionally made with wheat flour, the second with buckwheat (or sarrasin) flour. The latter is often referred to as a galette, instead of a crêpe.

Crepes are thin pancakes that can be either sweet or savory. They are traditionally made with wheat flour, milk, eggs, and butter. On La Chandeleur, it is customary to make crepes with a silver coin hidden inside. Whoever finds the coin in their crepe is said to have good luck for the rest of the year.

The same basic ingredients of eggs, milk, flour, and sugar as used in regular crêpes, plus the addition of cocoa powder for that all-important chocolate flavour.