The appeal of a “pancake” spans centuries and cultures. In fact, you can find some version of a pancake in cuisines all around the world, from the Chinese jianbing to the Russian blini. Among these pan-cooked treats, the French crepe may be the most delicate of them all. Impossibly thin and light, the crepe is beloved for its elegant presentation and versatility. Sweet or savory, the crepe can be served at breakfast or brunch, lunch or light dinner, and of course, for dessert. A distinctive piece with culinary heritage, the Traditional Round Crepe Pan is an iconic piece of cookware designed to produce an iconic French delicacy.
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The Legend of Crepes
Like the Tarte Tatin Dish, the crepe was invented by accident in the 13th century — at least, according to popular culture. The story goes that a housewife in Brittany, the northwestern region of France, clumsily spilled some porridge onto a hot, flat cooktop. The porridge immediately cooked into an ultra-thin, crisp-edged pancake of sorts, and so began the crepe’s journey. While some historians dispute this origin story, it has become the legend of the crepe.
However the crepe did come to the French, its simplicity of ingredients and speed of cooking made it immensely popular. Ready to try your hand at this French classic? Our tried-and-true basic crepe recipe is the perfect place to start.
Basic Crepe Recipe
- 1 cup all purpose flour
- 2 eggs
- 1 ¼ cups milk
- ½ teaspoon salt
- 2 tablespoons melted butter, plus more for cooking crepes
Place flour, eggs, milk, salt and melted butter in a blender. Blend until smooth and aerated, about 15 seconds. The crepe mixture can be used immediately or refrigerated for up to 2 hours.
Get the Recipe: Basic Crepe Recipe
Perfecting the Process
Although the ingredient list for crepes couldn’t be simpler or shorter, somehow the French pancakes have developed a reputation for being tricky to make. People fear their crepes will stick to the pan or that they will ruin the flip, but excellent tools can give cooks confidence to make their own with success.
Le Creuset’s Traditional Round Crepe Pan is crafted from cast iron for easy, even heating, and its circular cooking surface is finished in our signature smooth black enamel that requires no seasoning. The pan comes with a rateau, the traditional wooden “rake” or tool used to gently spread the crepe batter to an even thickness, as well as a narrow wooden spatula for easy flipping.
Once you’ve mastered a delicious crepe or two, you’re ready to try an elevated recipe like our Poppyseed Crepes with Citrus Sauce. Be sure to make more batter than you think you need — hot, fresh crepes have a way of disappearing.
Get the Recipe: Poppyseed Crepes with Citrus Sauce
Elegant for Every Meal
In the U.S., pancakes are traditionally served for breakfast with butter and syrup. The French crepe is far more versatile. It can be folded, rolled or stacked and tastes as delicious with savory fillings like ham, cheese, chicken or mushrooms as it does with fresh fruit, cinnamon sugar, cream or fruit compote. Best of all? The crepe can be enjoyed at any time of day, depending on how you customize the fillings or toppings.
Inspired by light Parisian lunches, we developed a lovely Smoked Salmon Crepes recipe that pairs rich crème fraîche with smoky salmon and fresh dill. Let this elegant take on a French classic be the star of your next brunch. Nervous about executing crepes on demand? Crepes can be prepared ahead of time, stored in parchment paper and gently rewarmed on the Crepe Pan to make serving for a group effortless.
Get the Recipe: Smoked Salmon Crepes
A Showstopper to Savor
Once you’ve mastered the basic crepe, the possibilities for how you can elevate the simple pancake are endless.
For almost as long as people have been making and enjoying crepes, they’ve been stacking them to create a “crepe cake.” But in 1985, renowned Japanese pastry chef Emy Wada popularized the concept by layering twenty crepes with vanilla pastry cream and topping the resulting cake with bruléed sugar. She brought this “mille crepes” (mille means thousand) to the U.S. in 2001, where it became an immediate sensation. Today, mille crepes feature endless combinations of flavors, fruits and toppings, but the visual effect is always dramatic. Once you’ve learned to make basic crepes, you’re ready to turn them into a showstopper of your own. Our Almond Cream Crepe Cake layers frangipane-inspired pastry cream with lacy crepes and finishes with bright blueberry curd. It makes for a beautiful, unforgettable treat to punctuate any special occasion.
Get the Recipe: Almond Cream Crepe CakeIn our recipe for a stunning Chocolate Pistachio Crepe Roll, we borrowed inspiration from a time-honored Middle Eastern dessert, kanafeh, and a viral sweet treat, Dubai chocolate. We layer rich chocolate crepes with pistachio cream and a chocolate cornflake crunch, before rolling and slicing. The final result is dramatic, delicious and offers a delightfully fresh twist on a beloved traditional dessert.
Get the Recipe: Chocolate Pistachio Crepe RollCrepes Your Way, Every Day
There are so many ways to enjoy crepes, whether you’re in the mood for sweet, savory or something that strikes a balance of both. Next time you whip up a batch of crepes, try filling them with one of the flavor combinations below or use them as inspiration to create your own.
