I find Crêpes to be a little intimidating. I attribute this to the circumflex or ˆ over the first "e." Quite desciptively, the origin of the word is the Latin term crispus, meaning curled, frizzled, or wrinkled. The crêpe originated in the northwest corner of France, where they still make sweet crepes or galettes (a rustic tart), which are filled with meat and cheese.
In the 1930's, controversial French Chef Henri Charpentier first introduced the crêpe to America. Today they are served everywhere, but I must confess, this will be the first time I have ever eaten a genuine crêpe. I am beyond excited. To read more historical facts and cooking tips: visit World of Crepes.
Mireille Guiliano's The French Women Don't Get Fat Cookbook is considered to be the ultimate non-diet book on how to enjoy food and still stay slim. This cookbook contains more than 150 delectable and healthy recipes, including a delightfully simple recipe for Crêpes.
- 1 cup flour
- 1 1/4 cup 2% milk
- 2 eggs
- 2 tablespoons butter, melted
- 1/4 teaspoon salt
- Butter for pan
Savory: Mix 2 tablespoons finely chopped chives (or another favorite herb) into the batter.
Sweet: Add 2 tablespoons of your favorite liqueur to the batter or 1 tablespoon citrus zest.
Author Suggested Toppings
- butter and sugar
- shaved bittersweet chocolate
- butter, lemon juice, sugar
- sliced fresh fruit and yogurt
- grated cheese, boiled ham
- Parmesan and grated apple
- I suggest Nutella and strawberries!
1) Combine the flour, milk, eggs, melted butter, and salt in a blender and mix just until combined, about 10 seconds (make sure the flour is fully incorporated).
3) Heat a small nonstick pan over medium-high heat and brush the surface with butter.
4) Pour a small amount of batter onto the center of the pan and swirl the pan to evenly distribute in a thin layer. Cook for about 30 seconds; the top of the crêpe will appear dry and the edges will start to crisp.
6) Crêpes may be stacked on top of one another and kept warm. Serve immediately.