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What is a crêpe? Many cultures have a form of pancake, and the French are no exception. crêpes are a thin, unleavened, and can be served in a multitude of ways! They originally hail from the Brittany region of France, where they are made of Buckwheat flour. The recipe below, like many others, uses wheat flour, but if you are gluten free, using a buckwheat flour is a great alternative.
Learn more about cooking in Brittany.
Legend has it that the first crêpe was made my mistake – a housewife accidentally dropped a bit of buckwheat porridge on a hot pan and, as the French say, voilà! Whether it is true or not, crêpes are an undeniable part of French culture. My children have fond memories of eating crêpes from a street vendor on the side of the Seine to fortify ourselves before tackling the Louvre.
Crêpes are also associated with the holiday of Candlemas, or “La Chandeleur.” Originally a religious festival in honor of the Virgin Mary, this February 2 is now known as “Le Jour des Crêpes.”
Check out our recipe for Tuscan-style chestnut flour crêpes, called “necci.”
Once you master the basics of making crêpes you can fill them with virtually anything – or even nothing! One of our favorite ways to eat them is with a simple sprinkling of sugar and a dash of cinnamon and folded up. Here, however, we are featuring savory crêpes, which we usually fill with some combination of ham, mushrooms, onion, and gruyere cheese, but you can also use cooked chicken, roasted vegetables, smoked salmon, crab, sun dried tomatoes, fried or scrambled egg – or almost anything else you can think of!
See our recipe for dessert crêpes.
Serves 4 (8-10 crèpes)
Prep time: 50 minutes
Cook time: 30-40 minutes (total)
Cook method: Pan fry
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