French crepes are a thin and delicious pancake-like creation that can be enjoyed in both sweet and savory varieties.
To make the crepe batter, I whisk together flour, eggs, milk, a pinch of salt, and a little sugar (if making sweet crepes). I blend it until it’s smooth and let the batter rest for about 30 minutes. This allows the flour to fully absorb the liquid and results in a more tender crepe.
For sweet crepes, I heat a non-stick skillet and pour a small amount of batter into the center. I quickly tilt and rotate the pan to spread the batter thinly and evenly. I cook the crepe for about a minute or two on each side until it’s lightly golden. Once cooked, I fill it with a variety of sweet fillings. One of my favorites is Nutella and sliced bananas. I spread a layer of Nutella on the crepe and place slices of banana on top. Then, I roll it up and dust it with powdered sugar. Another option is to fill it with fresh berries and a dollop of whipped cream.
Savory crepes are equally delicious. I make a similar batter but omit the sugar. I fill the crepes with ingredients like ham and cheese. I place slices of ham and grated cheese on the cooked crepe and fold it into a triangle or roll it up. Then, I heat it in the pan until the cheese melts. I also like to make a spinach and mushroom crepe. I sauté spinach and mushrooms with garlic and seasonings and use that as the filling.
French crepes are a versatile dish that can be served for breakfast, brunch, dessert, or even a light dinner. They are light and delicate, yet full of flavor. The ability to customize them with different fillings makes them a favorite in French cuisine and around the world.