Crêpe. Krep or Kreyp?

I love making crêpes! The aroma reminds me of mornings in Paris when we did trade shows at Parc d’expositions many years ago. We’d get them from a crepê stand on the sidewalk, wrapped in paper, and ate them as we walked to the Metro. It’s pronounced “krep” in French; most North Americans say “kreyp”. I say it as the French do. I love it with dark chocolate spread and banana, butter and sugar, dark chocolate and strawberries or butter, pecan and Canadian maple syrup. Sometimes we top it off with icing sugar, dark chocolate sauce, nuts,and/or whipped cream.

Here’s how I make them:

  • 2 large eggs
  • 1 cup milk
  • 1 cup all-purpose flour, sifted
  • 1 tbsp. sugar
  • 1/4 tsp. salt
  • 4 tbsp. unsalted butter, melted
  1. In a medium bowl, whisk together eggs and milk.
  2. Whisk in the flour, sugar, salt and then melted butter.
  3. To make crêpes, heat a skillet and brush with a little oil or butter.
  4. Using a 1/4-cup ladle, ladle batter into the skillet and swirl around, coating the entire surface of the pan.
  5. Cook over medium heat until crêpe is golden brown on one side, 30 or 40 seconds. Turn crêpe over and cook until golden brown on second side. Turn out on a clean paper towel.
  6. Makes 8-10 crêpes.

Different styles of crepe griddles are available on the market. I’ve used a regular skillet for years and just recently bought a crêpe pan for $15.