Crepes - Finest in French Cuisine
Created | Updated Nov 1, 2004
Crepes - Finest in French Cuisine
3cups Flour
3 eggs
1 ½ cups milk
1 ½ cups water
- In a large mixing bowl mix flour, eggs, and milk. Add water and whisk until the batter is very thin.
- Heat a large frying pan on high and lightly coat surface of pan with melted butter.
- Pour a quarter cup of batter into the pan and tilt in circular motion, thinly coating the entire bottom of the pan.
- After a minute or two, lift the edge of the crepe. When bottom is browned, flip.
- Repeat last two steps for entire batch.
French cooking is considered by many to be the standard against which all other cuisines are measured. This standard was introduced into the French courts by Catherine de Medici in the 1500s, and later perfected by Auguste Escoffier, who is considered the Father of French Cooking. Cooking traditions have been developed and perfected over the centuries and have made French cooking an art. French cooking involves many techniques which Americans see as extremely difficult but to a French chef, they are actually basic. This is true of even the simplest of dishes, which require careful preparation and great attention to detail. One of the oldest traditional dishes, the crepe, is thought to be originated from the Western region of France. Centuries ago, French farmers would serve crepes to their landowners to impress them with their loyalty.
On February 2, it is the French tradition to celebrate Candlmas. This is a day celebrating when the Virgin Mary presented her son to the temple. There is a large celebration throughout France. Those who eat crepes on this day will typically enjoy a year of great happiness.
Crepes are the all day meal. They are terrific eaten as breakfast, lunch, dinner, snack, appetizer, dessert, as an entrée or even a side dish. Though very simple to make these they are one of the most elegant dishes and can be found at the most graceful of French restaurants. They can be folded in to squares, triangles, half moons, cups, stacked to make a cake, or most commonly rolled into a cylinder and filled. Depending on when one is eating the crepes, they can be drizzled with a medley of sauces, flavors and fillings. Often the fillings are sugar, fruits, vegetables, meat, cheese, and ice cream but one can be creative in choosing their toppings. Creperies, or crepe shops, are still plentiful throughout France. One can find an array of different crepes here often served with Breton cider or a light alcoholic beverage.
3cups Flour
3 eggs
1 ½ cups milk
1 ½ cups water
- In a large mixing bowl mix flour, eggs, and milk. Add water and whisk until the batter is very thin.
- Heat a large frying pan on high and lightly coat surface of pan with melted butter.
- Pour a quarter cup of batter into the pan and tilt in circular motion, thinly coating the entire bottom of the pan.
- After a minute or two, lift the edge of the crepe. When bottom is browned, flip.
- Repeat last two steps for entire batch.
French cooking is considered by many to be the standard against which all other cuisines are measured. This standard was introduced into the French courts by Catherine de Medici in the 1500s, and later perfected by Auguste Escoffier, who is considered the Father of French Cooking. Cooking traditions have been developed and perfected over the centuries and have made French cooking an art. French cooking involves many techniques which Americans see as extremely difficult but to a French chef, they are actually basic. This is true of even the simplest of dishes, which require careful preparation and great attention to detail. One of the oldest traditional dishes, the crepe, is thought to be originated from the Western region of France. Centuries ago, French farmers would serve crepes to their landowners to impress them with their loyalty.
On February 2, it is the French tradition to celebrate Candlmas. This is a day celebrating when the Virgin Mary presented her son to the temple. There is a large celebration throughout France. Those who eat crepes on this day will typically enjoy a year of great happiness.
Crepes are the all day meal. They are terrific eaten as breakfast, lunch, dinner, snack, appetizer, dessert, as an entrée or even a side dish. Though very simple to make these they are one of the most elegant dishes and can be found at the most graceful of French restaurants. They can be folded in to squares, triangles, half moons, cups, stacked to make a cake, or most commonly rolled into a cylinder and filled. Depending on when one is eating the crepes, they can be drizzled with a medley of sauces, flavors and fillings. Often the fillings are sugar, fruits, vegetables, meat, cheese, and ice cream but one can be creative in choosing their toppings. Creperies, or crepe shops, are still plentiful throughout France. One can find an array of different crepes here often served with Breton cider or a light alcoholic beverage.
