Crepes
4 servings
15 minutes
Crepes are delicate, thin pancakes that symbolize French gastronomy. Their history traces back to Brittany, a region in northwestern France where crepes became a traditional dish. The light batter made from eggs, flour, milk, and a pinch of salt creates an airy texture with a golden crust. They can be served sweet—with sugar, fruits, and honey—or savory—with cheese, ham, and mushrooms. Crepes are versatile: suitable for both breakfast and exquisite desserts. The French traditionally fold them into triangles or roll them into tubes, savoring each tender bite. They symbolize comfort, family breakfasts, and the elegant simplicity of French cuisine.
1
Lightly beat the eggs in a bowl, add flour and salt, and slowly pour in the milk. Whisk until lumps disappear, then strain the batter through a sieve into another bowl or mug. Leave in the refrigerator for 30 minutes.
- Chicken egg: 1 piece
- Wheat flour: 100 g
- Salt: to taste
- Milk: 300 ml
2
Place the pan on medium or high heat, add a little sunflower oil. Wait until a light smoke rises from the oil.
- Sunflower oil: to taste
3
Drain the excess oil, then ladle in a bit of batter to cover the bottom with a thin layer. Place the pan back on the heat and cook the crepe for 2-3 minutes until the bottom turns light golden.
- Sunflower oil: to taste
4
Flip the crepe and cook for another 1-2 minutes, then transfer the crepe from the pan to the plate.
5
Serve immediately - you can fold or roll it into a tube, sprinkle with sugar, and decorate with lemon slices. Continue making crepes until the batter is finished. Add oil as needed.
- Sunflower oil: to taste