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Crepe is a versatile, narrow pancake French dish, which was initially eaten as breakfast, but which has now become a common meal as well as dessert base dish. Crepes are served with different types of fillings, ranging from savories fillings or plain sugar ones, to the highly popular flambéed crepes Suzette.

Origin of Crepe Recipes

The dish was first created in Brittany, a place in the north-west of France. The word “crepe” itself is of French and Latin origin, derived from the word “crispa’, which means “curled”, indicating the round and rolled variants. Crepes soon became popular throughout France and are now regarded as a national dish by the French. The ease of making the dish and its versatility in making desserts and hot pancake meals soon ensured the crepe became popular throughout Europe and soon reached the United States and South America, followed by the rest of the world.

Ingredients Prescribed by Crepe Recipes

It is is usually made from wheat flour. The basic ingredients for a crepe dish include eggs, flour, butter, milk, and salt, all of which need to be whisked and stirred in a large bowl first. Once the batter is ready, it is best to leave it for a while to settle.

The dish is an extremely easy dish to make. To cook it, a thin flour batter is poured into hot flat plate or a frying pan layered with a bit of butter so the crepe doesn’t stick to the surface of the pan. The batter is quickly spread evenly with a spatula. Once cooked on both sides, the pancake is peeled and flipped off the pan quickly, ensuring it comes off as a single round pancake-like dish.

Serving and Eating Crepe Recipes

It can be served as a breakfast meal, an appetizer, main course, side dish, or even dessert. For breakfast, it can be eaten plain with a bit of sugar for flavor.

To make it more filling for a main course or a heavy meal, it can be stuffed with savories and served as a roll. Savories for crepe recipe rolls can be vegetarian or non-vegetarian. Common types of savory stuffings include meat chunks, ham, asparagus, cheese, spinach, artichokes, eggs, ratatouille, mushrooms, etc.

Crepes can also be served as dessert. Dessert toppings and fillings for the pancake can include maple syrup, whipped cream, fruit slices and spreads, sweet lemon juice, honey, yogurt, pudding, etc. It can also be garnished with bright red cherries, fresh green mint, parsley, or even chocolate sauce.

Popular Styles of Cooking Crepe Recipes

Crepes can be made with two styles of cooking;
• The sweet crêpe recipes, which are made using wheat flour with sugar
• The savoury “galettes”, which are created with buckwheat flour and are left unsweetened.

The word “galette” is derived from “galet", which is French for “pebble”. The term was initially used because the original gallette was cooked over on a huge pebble made hot by fire.

Crepes Suzette is probably the most popular style all over the world for cooking crepes. In several sit-down and fine-dining restaurants, this crepe recipe is made right in front of the patron, in a huge, chafing dish. It is served steaming hot with sweets like sugar sauce, liqueur, or orange juice. The crepe is immersed in brandy and then lit for added flavor.

The crepe recipe Mille crêpe is another popular style of cooking a crepe. Mille crepe is really a French cake consisting of several crêpe layers piled together. The word "mille" means "a thousand", denoting the multitude of crepe layers!

A crepe may even be rolled together or enveloped, and then lightly fried, sautéed, or baked. This is usually done for stuffed crepe.

A Cherry Kijafa Crêpe is also a popular crepe dish. The dish consists of crepes made traditionally and used as a dessert base. The crepe base is then topped with cherries that have been simmered in the Kijafa wine sauce.

Crepe has many comparable versions throughout the world. The “injera” in Africa, “pannenkoeken’ in The Netherlands, “dosa” in India, “filloas” in Galicia, “fayueles’ or ‘frixuelos” in Asturias etc. are all crepe-like pancake versions made from flour of wheat, rice etc. Also, different countries all over Europe have their own, local names for the crepe recipe.

Health and Nutrition from Crepe Recipes

Crepe is made of wheat flour and eggs, both foods being rich energy sources. The protein from the egg as well as the meat savories in crepes is also extremely beneficial. Since it is easily made with minimal butter or oil, it is a calorie-low dish and light.

The dish when served with vegetable and meat fillings, can be the ideal, wholesome meal. Even plain crepe, when eaten as a snack, is a light but vitamin-packed snack.

For serious bodybuilders, there is a recipe called "Bodybuilder's Crêpe". The crepe is prepared with the nutritious whey protein powder, egg white, and other energy and muscle boosting ingredients like peanut butter, oats, and cottage cheese. The pancake is made the same way as the usual crepe, but may get ready even faster.

In addition, crepes made from buckwheat flour instead of wheat flour, is gluten-free, making this dish ideal for those suffering from wheat allergies.


• The French traditionally make and serve a crepe on the occasion of Candlemas, or La Chandeleur, every February 2.
• Restaurants and eateries serving crepe dishes are called “creperies”.
• The dish may be served as fast food or even as sit-down crepe recipe meals in cafes. Like the United States has myriad pretzel and hot dog stands, a lot of cities and towns in France as well as all over Europe boast of street crepe carts, where crepe lovers can enjoy their crepes as they stroll down the street or walk to work.
• The Crepes Suzette was actually developed due to a teenage waiter’s mistake when the waiter for preparing dessert for the Prince of Wales!