While crepes are now popular all over the world, the creation of these tasty pancakes can be attributed to the French. The French word “crepe” translates to “pancake” in English and is derived from the Latin word, “crispus” meaning “curled”. This classic French staple is alternatively known as a “galette” or “flat cake” in Brittany, France, the birthplace of the crepe.
In the 12th century, buckwheat was introduced to the Brittany region from the East. It was during this time that the crepe was first created. It wasn’t until the 20th century that white flour crepes were introduced. White flour was once very expensive and it became more affordable during this time.
Traditionally, crepes were cooked on large cast-iron hot plates in wood fire ovens. Now, crepes are typically cooked over a gas or electric surface. The batter is spread with a tool known as a “rozel”, but for this recipe, you don’t need anything fancy. A standard non-stick pan will do just fine!
While Brittany created the crepe, they are popular all over France. There has recently been a resurgence in popularity to the traditional buckwheat crepe because it ss a healthy and gluten-free alternative to white flour crepes.
It makes for a perfect breakfast, brunch, lunch, or light dinner (so practically every hour of the day).
Get creative and try all sorts of toppings, savory or sweet. Try this recipe with a fried egg on top. How about goat cheese and tomato? Sweet tooth? Use the batter recipe, then fill your crepe with Nutella and banana or peanut butter and strawberries. Do as the French do, and serve your crepes up with a glass of hot or cold cider. Then, you’re all set. Bon appetite!
Servings: 10-12 Crepes
1 cup buckwheat flour
3/4 teaspoon salt
2 large eggs
1 cup milk (1% or 2%)
1 tablespoon melted butter
1/4 cup water, plus more as needed
1 cup Emmental cheese, shredded
20 slices prosciutto, torn into small pieces
2 cups mushrooms, chopped and sautéed in butter and rosemary
In a blender, combined the buckwheat flour, salt, eggs, milk, and butter until a smooth batter has formed.
Allow the batter to rest in the refrigerator, covered, for a minimum of two hours.
Once you are ready to make the crepes, add water to the rested batter until it has reached a desirable consistency. The more water you add, the thinner the crepes will be.
Preheat a crepe pan or a large, non-stick skillet over medium-high heat. Grease the pan with either butter or oil. Ladle approximately 1/3 cup of the batter into the center of the pan, then quickly swirl the pan to create a circular, thin layer of batter.
Cook the crepe until it is golden and lifts from the pan easily (approximately 1-2 minutes per side).
If you cook all of the crepes in one round, transfer the crepes to a plate and stack them, keeping them covered. Alternatively, you may also keep the dough in the fridge for up to two days, covered, and cook the batter as you need it.
When you’re ready to fill the crepe, place the crepe back on the pan. Sprinkle a thing layer of grated cheese over the entire surface of crepe. Next, add a thin layer of prosciutto over the entire surface. Last, add the sautéed mushrooms over the crepe.
To serve, fold the crepe in half, then in half again to form a triangle. If you have too many fillings and the crepe cannot be folded twice, just fold it once, like a quesadilla. Enjoy!