French Pâte à Crêpes is the classical french pancake batter for crepes. I also learned an essential trick to producing the perfect crepe so stay tuned!
France is the next country in our Culinary Journey travels… I’m so excited to visit France together! We’re going to be exploring it through the eyes of the at home french cook. I am a classically trained French Chef and I love it! But, it’s typically a special occasion way of preparing food and not what most people typically eat in France on a daily basis.
I’ve been learning so much through this new perspective of the ‘at home cook’ in a cuisine that I thought I already knew oodles about! It’s been so fun. France is infamous for it’s Crêpes and Crêperies and they are enjoyed in every home so I thought it was probably the very best place to begin…
French Pâte à Crêpes or the Basic French Pancakes are thin and light and oh so wonderful! I think we all quite adore them. If France had a national fast food, it would have to be crêpes. But, actually lets not think of crêpes as a pancake but rather a round, soft piece of flat bread to be filled with an endless variety of fillings both savory and sweet! Or stacked and cut into wedges to make tortes~ which just might have a little something to do with next weeks recipe ?!? Hint, hint.
My sister, Camey and I have done some traveling in southern France and Italy together and our frequent visits to the Crêperies, which dot the streets and beach fronts everywhere we traveled while in France, were our favorite lunch spots.
French Pâte à Crêpes is the classic french recipe and the trick I spoke of earlier is simple… prepare the batter and allow it to sit overnight in the fridge! The batter must be allowed to rest to produce tender and chewy crêpes, for at least 3 hours but most preferable is overnight. The batter will keep perfectly for up to three days in the fridge. Or cook them all at once and wrap them in a clean kitchen towel to reheat and enjoy through out the day.
I don’t claim to turn out a perfectly round crêpe or that I am the most proficient at crêpe-making but I sure do have a lot of fun! This simple crêpe pan works just great for me but naturally, having a crêpe maker can produce a thiner, more round crêpe. Whatever you like to use to cook them; the pan must be HOT so the batter sets quickly and cooks evenly when the batter is poured and swirled. For beautifully thin crêpes, the batter should not be any thicker than heavy cream, if it is thicker then just thin it with a little water first.
Crêpes are ready to flip when the edges curl and are lightly browned, it’s easiest to just quickly grab the edge and flip it over with your fingers. You can try a spatula but I think you’ll find that it just gets in the way 🙂
Lets look at a little history of the crêpe…
The word crêpe is French for pancake and is derived from the Latin crispus meaning “curled”. Crêpes originated in Brittany (fr. Breton), in the northwest region of France, which lies between the English Channel to the north and the Bay of Biscay to the south. Crêpes were originally called galettes, meaning flat cakes. The French pronunciation of both words is with a short e, as in bed.
On February 2 crêpes are offered in France on the holiday known as Fête de la Chandeleur, Fête de la Lumière, or “jour des crêpes”. Not only do the French eat a lot of crêpes on this day, but they also do a bit of fortune telling while making them. It is traditional to hold a coin in your writing hand and a crêpe pan in the other, and flip the crêpe into the air. If you manage to catch the crêpe in the pan, your family will be prosperous for the rest of the year.
(I found this information here)
Lets take a tour of some French Crêperies this one is in Paris, France…
These signs are from Catherine’s Creperie Ville de Pezenas…
Adorable sign from Enseigne Crêperie; Roussillon, France…
A look inside the Crêperie kitchen…
We simply must take a gander at some Crêpes too!
French Pâte à Crêpes are so simple to make and so much delicious fun filled with either savory or sweet side. Enjoy!!
Hope your Wednesday is beautiful!
Much Love and Peace~
French Pâte à Crêpes
- 1 cup cold water
- 1 cup cold milk
- 4 eggs
- 1/2 teaspoon sea salt
- 2 cups all purpose flour
- 4 tablespoons butter melted
- In a blender combine water, milk, eggs; blend until combined.
- Add flour; blend for 30 seconds to combine.
- While blender is running; drizzle in melted butter through the access hole in lid.
- Blend for 1 minute.
- Pour into a large bowl, cover, and refrigerate over night or at least 3 hours.
- When ready to cook, remove batter from fridge- it should be thick like heavy cream.
- Heat an 8 inch crêpe pan over medium high heat, pour 1/4 cup batter into the center of pan, tilt pan and swirl batter so it covers the pan.
- Place on burner and cook for about 1 minute or until the edges curl and begin to brown and batter seams set on top.
- Flip crêpe, cook for 30 seconds more, and remove to plate.
- The top will be golden brown but the bottom will look different, it's okay.
- Repeat with remaining batter, fill with preferred fillings.