Crepe Recipes: From Sweet to Savory and Everything in Between
Crepes may just qualify as a super food in that they are inexpensive, versatile, easy to prepare, cook up in very little time and are, ooh la la, delicious! The batter is made from simple ingredients that most of us have on hand and the fillings can be almost anything — ranging from savory to sweet, crepes can include fruits, syrups and cream fillings or meats, vegetables and cheeses. Crepes are extremely easy to make and cook up in less than 20 minutes. All you need is a good pan, a kitchen timer and butter to spare. Here are 30 crepe recipes, from savory to sweet and everything in between.
Crepes originated in France in the region Brittany near the English Channel. The word crepe (pronounced krep) is derived from the latin crispus, meaning curled. You will notice that the thin pancake batter tends to curl up on the edges as it cooks.
February 2 is “Crepe Day” in France, a day when people celebrate by eating crepes and the superstitious may toss a coin to discover if they will be prosperous this year. But crepes did not really take off in the US until the 1939 World’s Fair, when Crepes Suzette was the hit of the French Pavillion. Little wonder. When the thin pancake was doused in simple syrup, orange zest and Grand Marnier and set aflame, it created a spectacle, indeed!
But you don’t need to flambé your crepes to get all fired up about them. One taste, and you will be hooked.
Gotta a flare for making crepes? Savory or sweet? Tag us on Instagram @britandco with your pic. Come on — share the love!
(Photo via Getty)
