Sweet Crepes Recipe | COOKTORIA (2024)

FAQs

What are sweet crepes made of? ›

Whisk together eggs, milk, flour, melted butter, sugar, and salt in a large bowl until smooth. Heat a medium skillet or crepe pan over medium heat. Grease the pan with a small amount of butter or oil applied with a brush or paper towel.

Typical toppings for crêpes sucrées include: Nutella, chocolate sauce, caramel, sugar, lemon and many more. Restaurant menus for galettes vary, but you'll most likely see the complète, with ham, cheese and an over-easy egg.

Sweet crêpes are generally made with wheat flour (farine de blé). When sweet, they can be eaten as part of breakfast or as a dessert.

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.

The history of crepes dates back to 13th century Brittany, France. It seems a housewife there accidentally dribbled some thin porridge onto a hot, flat cooktop. Since people back then weren't inclined to waste even their smallest cooking mistakes, she ate it. The rest, as they say, is history.

Crêpes are an ultra-thin pancake common in France that can be made sweet or savory, typically rolled or folded with a variety of fillings from jam or Nutella to ham and cheese to seafood.

Sugar and vanilla are added to the batter when making a sweet crêpe recipe and they are simply left out when filling with savory ingredients such as cheese, meat, seafood, and veggies. You can also add some chopped fresh herbs to go the savory route.

From dessert to dinner and breakfast, you can enjoy them all time of the day. Though the assumption isn't wrong, crepes are one of the foods associated with France.

Whole Milk & Water: Crepe batter needs liquid. Using all water created a limp and lacking crepe, while using all milk created a heavy crepe. For the best texture, use a mix of both. Eggs: As they do in pancake batter, eggs provide structure and bind all the ingredients together.

Who created the crepe? ›

Who invented crêpes? The dish was created out of a mistake made by a 14 year old assistant waiter Henry Carpentier (1880–1961) in 1895 at the Maitre at Monte Carlo's Cafdé Paris.

Crêpes originated in France around Brittany all the way back in the 13th century. Crepes originally used buckwheat flour, a relatively new ingredient in Europe at the time. According to the stories, peasants made the first crepe by accidentally dropping porridge on a flat cooktop.

A batter that has not been left to rest is very difficult to roll out (viscous) and the crepe remains grey when cooked. So, it is absolutely necessary to let the batter rest. A minimum of 6 hours is considered satisfactory, and ideally 24 to 48 hours (which is what many traditional creperies do).

If you over mix, the gluten will start to develop and you might get a chewier crepe. Letting the batter rest: The reason for letting the batter sit after combined is to allow the flour to absorb the liquid and relax. The batter will also have less of a floury taste. Doing this step will give you a softer crepe.

Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.

Sugar and vanilla are added to the batter when making a sweet crêpe recipe and they are simply left out when filling with savory ingredients such as cheese, meat, seafood, and veggies. You can also add some chopped fresh herbs to go the savory route.

The same basic ingredients of eggs, milk, flour, and sugar as used in regular crêpes, plus the addition of cocoa powder for that all-important chocolate flavour.

Crepes are moderately low in sugar with just 4 g in each. If you want to include more natural sugar in your diet, you may opt for healthier choices of fillings by using chopped fruits for your crepes. Since too much cholesterol can increase the risk of heart disease, the suggested intake is limited to 300 mg per day.

Crepes are thin, French “pancakes, in laymen's terms. There are two basic types: sweet and savory. Sweet crepes (i.e. dessert crepes) need no explanation whatsoever other than they are to die for.