Crepes Recipe
Recipe Information
Crepes
Cultural Context
Crepes originated in Brittany, France, where they were traditionally made with buckwheat flour. These thin pancakes are a staple of French cuisine, enjoyed both sweet and savory. Today, crepes are celebrated worldwide, often filled with a variety of ingredients, showcasing their versatility and appeal.
Add 1 teaspoon sugar and a pinch of salt to a bowl.
Pour in 1 cup of flour.
Add 2 cups of milk to the mixture.
Crack in 2 eggs.
Mix everything together until smooth, ensuring there are no lumps.
Add 1 teaspoon of vanilla extract to the batter.
Heat a pan and add butter or oil for cooking the crepes.
Pour a ladle of batter into the pan, swirling it around to cover the surface evenly.
Cook until the edges lift and the crepe is set, then flip it over to cook the other side.
Once cooked, place the crepe on a plate.
Spread fig marmalade on the crepe, add fresh blueberries and pineapple on top.
Fold the crepe in half and then in half again to serve.
Equipment Needed
Allergens
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